Turnip Cake Recipe Chinese

Steps:

• Put the dried shiitakes, scallops and shrimp in 3 separate small heat-safe bowls. Pour enough boiling water into each bowl to cover the ingredients, 1 1/2 to 2 cups. Set aside to soak, 20 to 30 minutes.
• Meanwhile, using the large side of a box grater or a food processor with the shredder attachment, grate the daikon into shreds. This may take several batches; just transfer the shredded daikon to a large bowl and continue with the rest. Be sure to reserve all the liquid.
• Heat a wok or large nonstick skillet over medium-high heat and add the shredded daikon with its liquid. Cook, stirring occasionally so the mixture doesn't burn or brown on the bottom, until the daikon is softened and cooked down by half and much of the liquid has cooked out, 20 to 25 minutes (see Cook's Note). The daikon should resemble something like sauerkraut. Set aside.
• When the shiitakes are done soaking, remove them from the bowl; discard the liquid and mushrooms stems. Cut the mushroom caps into small dice. Discard the liquid from the dried scallops and shrimp and cut into small dice.
• Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until some of the fat starts to render, about 3 minutes. Stir in the sausage and shallots and continue to cook until the sausage is slightly golden and more of the fat has rendered, about 3 more minutes. Add the shiitakes, scallops and shrimp, toss to coat in the fat and cook until the aromatics are slightly golden, 3 to 5 minutes. Set aside to cool slightly.
• Fit a large wide pot with a steamer insert, fill with 2 to 3 inches of water and set over high heat. Cover and bring to a boil.
• Combine the cornstarch and rice flour in a large bowl. Slowly add 2 1/2 cups of water and mix with a large rubber spatula until well combined. It will be very thick and difficult to stir, but as it slowly combines, it will become easier. The mixture should resemble a thick slurry. If it?s too thick, feel free to add an additional 1/4 cup water at the end to help bind everything.
• Return the wok with the daikon to medium-high heat. Give the slurry mixture one last stir to make sure everything is mixed well, then pour it into the daikon. Cook, stirring with a large wooden spoon or large rubber spatula so the mixture does not set up, until the mixture is thickened and beginning to clump up, about 5 minutes; it should resemble grits or thick mac and cheese. Remove from the heat, add the bacon mixture and the fat from the skillet and stir to combine. Add the bouillon, white pepper, sugar if using and 1 teaspoon salt. Set aside.
• Lightly coat two 9-inch round disposable aluminum pans with vegetable oil and divide the daikon mixture between the pans. Steam one pan at a time in the steamer, adding more water to the pot as needed, until a skewer or chopstick inserted in center of the mixture comes out clean, 25 to 30 minutes. Carefully remove the steamed daikon cake and transfer to a trivet and cool to room temperature. Repeat with the remaining pan.
• When ready to serve, cut the daikon into 3-inch-long by 1/2-inch-thick pieces. Heat a large nonstick skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. Once it starts to shimmer, add the daikon cake pieces in batches and pan-fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate and serve with oyster sauce on the side. Garnish with sliced scallions. HAPPY NEW YEAR!

Steps:

• Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and sauté for 1/2 minute.
• Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and sauté a bit.
• Add shredded turnips and stir fry for about 3 minutes (do NOT remove turnip water). Add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed.
• Extract ginger slices from mixture.
• Turn off heat. Top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. Add reserved sausage mixture and toss to mix inches.
• Remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.
• Clean wok/skillet, fill with water and bring to a boil. Place cake pan on a round wire rack over boiling water.
• Reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (Note: you can also use a large bamboo steamer if you have one).
• When 'cake' is steamed through, slice into pieces and serve hot or cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.

Steps:

• Cook shredded turnip with 1 cup of water for 5 minutes.
• Add some sugar if turnip is bitter.
• Heat 1 tspn of oil, stir fry Chinese sausage/ham, dry shrimp, mushrooms, shallots until done.
• Add black or white pepper if desired.
• Mix ingredients and rice flour with turnip.
• Add salt if desired.
• Note: this mixture should not be too thick.
• Turnip cake will turn hard if it is too thick.
• To steam: Choice (1) place step 5 mixture in a container and use steamer to steam for 50 minutes with high flame.
• Choice (2) If you do not have a steamer, use 8x8x2 baking pan.
• Cover baking pan with foil paper, pour in mixture.
• In a large deep pan, add water, position a bowl in center of pan, then, place baking pan on top of bowl.
• Put on lid and steam for 50 minutes with high flame.
• Chill turnip cake in room temperature.
• Slice cake into square or rectangular shape with a cleaver.
• Fry in pan with 1 tbspn of oil until golden brown on both sides.
• Sauce: Minced garlic and red chili pepper Mix with soy sauce, a drop of sesame oil and little bit of sugar.
• Ready to serve.