Stuffed zucchini in tomato sauce with rice

Ingredients for 2 servings:

• 1 medium-sized zucchini, approx. 300 g
• 1 tbsp fresh lemon juice
• 3 large shiitake mushrooms, dried
• 100 ml water
• 2 g chicken broth powder
• 150 g minced poultry, frozen
• 12 g Pepper, red, long, mild
• 12 g spring onion(s), green part only
• 20 g carrot(s)
• 1 tbsp glutamate, e.g. Aji-No-Moto, highly purified, alternatively salt
• 1 tsp chicken broth powder
• 1 tbsp sweet and sour hot sauce (Thai style No. 3), see my recipes in the database
• 1 m.-sized egg(s)
• 150 g coconut water
• 300 g tomatoes, peeled, pitted
• 10 g chicken stock powder
• 10 g ginger
• 1 small chili pepper(s), green
• 2 Pepper, red, long, medium hot
• 2 tbsp tomato paste
• 1 tbsp fresh lemon juice
• 1 tbsp, dried dried oregano
• 1 tbsp, stripped thyme, dried
• 1 tbsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 100 ml coconut milk, creamy, 24% fat
• 2 tbsp celery leaves
• n. B. Sesame, white
• e.g. sliced ​​papaya
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 5 minutes

Zucchini stuffed with a mixture of minced chicken, shiitake mushrooms, and vegetables. Baked in tomato sauce. Recipe from Lombok, Indonesia.

For the mushrooms, heat the water, dissolve the chicken stock in it, pour it over the shiitake mushrooms, and soak for 30 minutes. Squeeze the stock out of the mushrooms and reserve it for another purpose. Cut the mushroom caps into thin strips. Discard the tough stems. Weigh the frozen minced chicken and thaw it. Meanwhile, wash all the vegetables. Remove the stems from the bell peppers, slice them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strips. Use only the green part of the spring onion. Cut a 10g piece crosswise into thin strips. Cut a piece from a carrot, peel it, and cut it crosswise into thin strips using a julienne peeler. Mix the vegetable strips with the MSG thoroughly and let it stand for 10 minutes. Then squeeze out the water by hand and discard it. Crack the egg and mix it with the minced chicken and the sweet and sour sauce. Then mix in the vegetables and mushroom strips. Season the filling with pepper and salt and keep to hand. For the fresh lemon juice, wash a lemon and cut a section lengthwise on both sides, about 5 mm from the center. Discard the middle section, deseed and juice the two outer sections. For the sauce, quarter the tomatoes lengthwise, remove the seeds and the green and white stem, and cut into thirds crosswise. Wash and peel the fresh ginger, cut into thin slices, and chop these into small pieces. Wash the small green chilies and cut them crosswise into thin slices, leaving the seeds on and discarding the stem. Remove the stems from the red chili pepper, wash them, cut them open lengthwise, open them up, and remove the seeds. Halve the empty pod lengthwise and cut them crosswise into pieces about 1 cm wide. Place all ingredients, from the coconut water to the thyme, in a blender and blend until smooth for one minute at full speed. Transfer the puree to a saucepan and simmer for 15 minutes. Dissolve the tapioca flour in the rice wine, stir into the sauce, and continue stirring until the tapioca flour has thickened. Remove from the heat, stir in the celery leaves and coconut milk, and keep covered. Preheat the oven to 180°C (bottom heat). Wash the zucchini and halve lengthwise. Make a 5mm deep cut in the bottom of the zucchini halves, parallel to the top. Use a semicircular corer or similar tool to hollow out the halves to accommodate the filling. Immediately brush the flesh with lemon juice. Fill the zucchini halves with the filling, forming a small plate if desired. Grease a baking dish and pour in half of the sauce. Place the zucchini halves on top and pour over the remaining sauce. Bake at medium heat for about 40 minutes. Remove the casserole dish from the oven and transfer the zucchini to serving plates. Garnish and serve warm with white rice.