Sunday, May 28, 2006

Turnip Cake

Really more like a bread than a cake, this recipe is traditionally made during the Chinese New Year season. It can also be found in dim sum restaurants throughout the year.Serves 4 - 6
2 1/2 pounds lo bak (Chinese white radish), or substitute turnips
1 cup water
2 cups long-grain rice flour
5 tablespoons oil
1 tablespoon scallion, chopped fine
4 dried black mushrooms
1/4 cup dried shrimp, chopped fine, soaked in 1 tablespoon sherry
4 Chinese sausages, chopped fine
2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon Chinese parsley (cilantro) chopped fine
1 tablespoon sesame seeds, toasted

PREPARATION:Peel and grate turnips. Simmer in 1 cup water for about 1 hour, or until tender.Mix rice flour and turnips in bowl until consistency of thick ooatmeal. Add 2 tablespoons of oil. Mix well. Set aside.Heat 2 tablespoons oil in wok.

Stir-fry scallion, mushrooms, shrimps and sausages and add to turnip mixture.Add salt, sugar, and pepper. Mix thoroughlyGrease a 6 inch by 9 inch cake pan. Pour mixture into it. Sprinkle with parsley and sesame seeds. Place on rack in steamer. Steam over briskly boiling water 1 hour.When cold, refrigerate overnight.To serve, slice 1/4 inch thick, 2 inches wide, and 3 inches long. Fry slices in 1 tablespoon oil until golden brown. Serve hot.

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