Chinese New Year Turnip Cake Tasty Recipes

Sunday, February 18, 2024

Chinese New Year Turnip Cake

"This recipe is surpassed down from my mom's mom. This is NOT a dessert (not candy), but more like a 'quick bread' for the Chinese. This 'cake' is typically made and eaten for the duration of the Chinese New Year or its slices are usually found all yr round a number of the DIM-SUMs inside the Chinese restaurants. You can sit back it inside the refrigerator, but it ought to usually be eaten HOT after re-heating both in the microwave, or frying in some tablespoons of oil. This cake may be kept for 1 week within the fridge (but normally it is completed within a day!!)"

Ingredients :

2 tablespoons vegetable oil
eight oz. Chinese dried mushrooms, soaked in a single day in water
1/3 cup dried shrimp, soaked in water overnight and tired
1 pound pork sausage, sliced
1 tablespoon vegetable oil
2 slices sparkling ginger root
3 turnips, shredded
1 half of teaspoons Chinese 5-spice powder
2 teaspoons salt
1/2 teaspoon bird bouillon granules
1 tablespoon ground white pepper
2/3 pound white rice flour

Instructions :

Prep :	Cook : 6M	Ready in :

Heat 2 tablespoons oil in a wok or massive skillet over excessive warmth. Add mushrooms, shrimp and sausages and saute for 1/2 minute. Remove from skillet and set apart. Heat 1 greater tablespoon oil in wok/skillet. Add ginger and saute a piece. Add shredded turnips and stir fry for about 3 mins (do NOT take away turnip water). Add 5-spice powder, salt, chook bouillon and white pepper and toss all collectively until lightly distributed. Extract ginger slices from aggregate.
Turn off warmth. Top turnip mixture with rice flour and use chopsticks to toss and blend flour in flippantly. Add reserved sausage combination and toss to combine in. Remove mixture from wok/skillet and region right into a 9x2 inch deep round cake pan.
Clean wok/skillet, fill with water and produce to a boil. Place cake pan on a spherical wire rack over boiling water. Reduce warmth to low and let simmer, steaming cake 'batter', for forty five mins. (Note: you may also use a big bamboo steamer if you have one). When 'cake' is steamed thru, slice into pieces and serve warm OR cool on wire rack earlier than masking tightly with plastic wrap and putting in fridge to chill.

Notes :

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