http://www.germanpool.com/eng/cooking/recipe_page.php?id=32
Failproof Turnip Cake with Chinese Cured Meat
More than 60 min
Ingredients:
Turnip300 g (Approx. ½ Catty)
Chinese Sausage1 piece
Chinese Cured Meat1 piece
Dried Scallops 2-3 pieces
Dried Shrimps (Soaked)2 tsp
Dried Shiitake Mushroom (Soaked)2-3 pieces
Chopped Spring Onion (Optional)some
Seasonings for Savoury Bits:
Shaoxing Wine1 tsp
Oil1 tsp
Batter Ingredients:
Rice Flour60 g
Cornstarch15 g
White Sugar1 tsp
Chicken Bouillon Powder1 tsp
Ground White Pepper½ tsp
Salt¼ tsp
Sesame Oil1 tsp
Water240 g (Approx. 1 Cup)
Steps:
1.
Wash dried shrimps and soak for 30 min. Wash dried scallops, steam for 15 min and shred. Blanch Chinese sausage and cured meat for 10 sec and dice. Soak, dice and blanch shiitake mushrooms. Brush oil on inner surface of turnip cake mould.
2.
Shred half of the turnip into thin shavings then cut the remaining half into strips. Set aside.
3.
Heat oil in pan and stir fry diced Chinese sausage, diced cured meat, dried shrimps and shredded dried scallops till fragrant. Drizzle Shaoxing wine to add aroma. Remove from pan and set aside.
4.
Add cooking oil to pan to stir fry turnip. Turn off the stove, add in ⅔ of the ingredients from Step (3) and stir well.
5.
Pour in batter to mix well while ingredients are still hot. If the mixture is too watery and batter and ingredients do not mix well, turn on low heat and keep stirring until the mixture is slightly reduced, gaining a firmer texture.
6.
Pour mixture into mould and layer the remaining savoury bits (ingredients from Step 3) on top. Steam for 40 min in Multifunctional Steam Grill Oven. Garnish with diced and blanched shiitake mushroom or chopped spring onion. Ready to serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference