- 1 tsp. small dried shrimp (optional)
- 12 ounce (340 grams) Chinese radish, (or Korean radish
which is not hot) pared and coarsely shredded (about 2 1/2 cups, lightly
- 2 tsp. vegetable oil, plus additional for pan-frying
- 1/2 Chinese sausage, finely diced
- 1 scallion ( both white and green parts) or green
onion, finely sliced
- 1 tbsp. finely chopped fresh cilantro
- 1 3/4 cups rice flour (not glutinous)
- 1 1/4 tsp. salt
- 1/2 tsp. sugar
- 1/4 tsp. ground white pepperPreston
- If using the dried shrimp, put them in a small bowl and cover them
with hot water. Let them stand for 15~30 minutes to soften. Drain. Mince
- Put the shredded Chinese radish in a saucepan with 1 1/2 cups (335cc)
water. Bring the mixture to a boil, reduce the heat to low, and cook
for 15 minutes, or until tender. Remove the mixture from the heat.
- Measure the radish with its cooking water and add enough water to
make 3 cups (700 grams). Transfer the mixture to a large bowl and cool
- Heat a skillet; then add the 2 teaspoons of oil. When it is almost
smoking, stir-fry the Chinese sausage, scallion, and dried shrimp for
1 minute. Stir in the cilantro and remove the mixture from the heat.
Set it aside.
- Mix the rice flour, salt, sugar and white pepper. Add the mixture
to the radish and its cooking water , and stir to make a thick batter.
Stir in the Chinese sausage mixture.
- Oil a 9-inch round cake pan or a bowl which is large enough to hold
all the mixture and small enough to fit in bamboo steamer. Pour the
mixture into thepan. Set up a steamer and bring the water to a boil.
Steam the turnip cake for 40 minutes over high heat, replenishing the
wa ter in the pot as necessary.
- Remove the turnirp cake from the steamer and allow it to cool to room
temperature. (The turnip cake may be covered and refrigerated up to
2 days ahead at this point)
- Cut into diamonds or squares.
- Heat a skillet over medium high heat. Add 1 tablespoon oil. When
it is almost smoking, pan-fry several pieces of turnip cake for about
3 minutes or until browned. Turn to brown the other side. Add oil to
the pan as necessary. Serve hot with hot chili sauce.
This recipe is from "Dim Sum: The Art of Chinese Tea Lunch"
by Ellen Leong Blonder. She provides 60 recipes, from
siu mai to egg custard tarts, all illustrated by her own lovely watercolors.
Every recipe I have tried turned out successful.
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