Turnip Cake Recipe by Jocelyn Tse
Cooking Instructions 2 hr 1 Soak the dried mushrooms for 3 hours. Squeeze out water, remove the stems and cut into small dices 2 Steam the Chinese sausages for 10 minutes and cut into small dices 3 Peel and grate half of the daikon and cut the other half into thick slices(optional). Squeeze water out from the grated daikons and reserve for later use 4 Add sausages to a cold wok and let the fat render. Add the mushrooms and seasoning, then sauté for a few minutes. Remove from heat 5 In the same pan, sauté garlic until fragrant. Add the daikons, lid on and cook over medium heat for around 10 minutes or until soften 6 Meanwhile, mix rice flour, corn starch with water (use the residual water from the daikon and from soaking the mushrooms). Add water if the liquid doesn’t make up 200 ml 7 Season the daikons, add the ingredient mix and sauté for a few minutes 8 Lower heat then slowly pour in the batter over a strainer to remove any lumps. Stir and cook for a few minutes 9 Grease a baking pan/ aluminium tray with oil then pour the batter in. Make sure the batter is pressed into the pan and the surface is flat 10 Cover with cling film/ tinfoil and steam for 45-60 minutes. Refrigerate overnight and serve pan-fried or steamed 1 Soak the dried mushrooms for 3 hours. Squeeze out water, remove the stems and cut into small dices 1 Soak the dried mushrooms for 3 hours. Squeeze out water, remove the stems and cut into small dices 2 Steam the Chinese sausages for 10 minutes and cut into small dices 2 Steam the Chinese sausages for 10 minutes and cut into small dices 3 Peel and grate half of the daikon and cut the other half into thick slices(optional). Squeeze water out from the grated daikons and reserve for later use 3 Peel and grate half of the daikon and cut the other half into thick slices(optional). Squeeze water out from the grated daikons and reserve for later use 4 Add sausages to a cold wok and let the fat render. Add the mushrooms and seasoning, then sauté for a few minutes. Remove from heat 4 Add sausages to a cold wok and let the fat render. Add the mushrooms and seasoning, then sauté for a few minutes. Remove from heat 5 In the same pan, sauté garlic until fragrant. Add the daikons, lid on and cook over medium heat for around 10 minutes or until soften 5 In the same pan, sauté garlic until fragrant. Add the daikons, lid on and cook over medium heat for around 10 minutes or until soften 6 Meanwhile, mix rice flour, corn starch with water (use the residual water from the daikon and from soaking the mushrooms). Add water if the liquid doesn’t make up 200 ml 6 Meanwhile, mix rice flour, corn starch with water (use the residual water from the daikon and from soaking the mushrooms). Add water if the liquid doesn’t make up 200 ml 7 Season the daikons, add the ingredient mix and sauté for a few minutes 7 Season the daikons, add the ingredient mix and sauté for a few minutes 8 Lower heat then slowly pour in the batter over a strainer to remove any lumps. Stir and cook for a few minutes 8 Lower heat then slowly pour in the batter over a strainer to remove any lumps. Stir and cook for a few minutes 9 Grease a baking pan/ aluminium tray with oil then pour the batter in. Make sure the batter is pressed into the pan and the surface is flat 9 Grease a baking pan/ aluminium tray with oil then pour the batter in. Make sure the batter is pressed into the pan and the surface is flat 10 Cover with cling film/ tinfoil and steam for 45-60 minutes. Refrigerate overnight and serve pan-fried or steamed 10 Cover with cling film/ tinfoil and steam for 45-60 minutes. 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