Ingredients with Measurements:
- 1 lb turnips, peeled and grated
- 1/2 cup dried shrimp, soaked and finely chopped
- 1/2 cup Chinese sausage, finely diced
- 1/2 cup scallions, finely chopped
- 1/4 cup dried shiitake mushrooms, soaked and finely chopped
- 1/4 cup dried black fungus, soaked and finely chopped
- 1/4 cup dried scallops, soaked and finely chopped
- 2 cups rice flour
- 2 cups water
- 1 tsp salt
- 1/2 tsp white pepper
- 1/4 cup vegetable oil
Special equipment needed:
- 9-inch round cake pan
- Steamer
Step-by-step instructions:
1. In a large bowl, mix together the grated turnips, dried shrimp, Chinese sausage, scallions, shiitake mushrooms, black fungus, and dried scallops.
2. In a separate bowl, mix together the rice flour, water, salt, and white pepper until well combined.
3. Pour the rice flour mixture over the turnip mixture and stir until everything is evenly combined.
4. Grease a 9-inch round cake pan with vegetable oil and pour the turnip mixture into the pan.
5. Steam the turnip cake for 45 minutes or until a toothpick inserted into the center comes out clean.
6. Remove the turnip cake from the steamer and let it cool completely.
7. Once cooled, remove the turnip cake from the pan and cut it into 1/2-inch thick slices.
8. Heat a non-stick pan over medium heat and add 1 tablespoon of vegetable oil.
9. Pan-fry the turnip cake slices for 3-4 minutes on each side or until golden brown and crispy.
10. Serve hot with soy sauce or chili sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes (steaming) + 10 minutes (pan-frying)
Temperature:
- Steaming temperature: 212°F
- Pan-frying temperature: medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 43g
- Protein: 11g
- Sodium: 720mg
- Fiber: 3g
Substitutions for ingredients:
- Turnips: can be substituted with daikon radish
- Dried shrimp: can be substituted with fresh shrimp or omitted for a vegetarian version
- Chinese sausage: can be substituted with bacon or ham
- Dried shiitake mushrooms: can be substituted with fresh mushrooms
- Dried black fungus: can be substituted with dried wood ear mushrooms or omitted
- Dried scallops: can be substituted with dried shrimp or omitted
Variations:
- Add diced carrots or corn kernels for extra texture and sweetness.
- Add chopped cilantro or parsley for a fresh herb flavor.
- Add a beaten egg to the rice flour mixture for a richer and creamier texture.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated turnips to prevent the turnip cake from being too watery.
- Use a non-stick pan for pan-frying to prevent the turnip cake from sticking.
- Serve the turnip cake with soy sauce or chili sauce for extra flavor.
Storage instructions:
- Store the leftover turnip cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the turnip cake, pan-fry the slices in a non-stick pan over medium heat for 3-4 minutes on each side or until heated through.
Presentation ideas:
- Serve the pan-fried turnip cake on a platter with a drizzle of soy sauce or chili sauce and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Chinese tea or beer
Suggested side dishes:
- Steamed bok choy or broccoli
- Fried rice or noodles
Troubleshooting advice:
- If the turnip cake is too watery, add more rice flour to the mixture.
- If the turnip cake is too dry, add more water to the mixture.
Food safety advice:
- Make sure to soak and rinse all dried ingredients thoroughly before using.
- Store the leftover turnip cake in the refrigerator and consume within 3 days.
Food history:
- Turnip cake, also known as radish cake or lo bak go, is a popular Chinese dim sum dish that originated in Guangdong province.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve the pan-fried turnip cake as an appetizer or as a main dish with steamed vegetables and rice or noodles.
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Region: Chinese