Turnip Cake is a dim sum favourite for a reason. ?#JeremyPang #TurnipCake #DimSum #ChineseCuisine

Ingredients
Turnip or mooli
Rice flour
Corn flour
Dried shrimp (soaked for 1 hour in 350ml of hot water)
Dried Chinese sausage
Dried Chinese mushrooms (soaked overnight)
Guangxi brown sugar slice
Slices of ginger
350 - 400ml water (the water that is used to soak the dried shrimp is fine to use)
Salt (or to taste)
Pepper to taste
2 tbsp vegetable oil
Preparation
Soak the mushrooms overnight
Remove the mushroom stalks and finely dice the mushrooms
Soak the dried shrimp in a cup of hot water for at least 1 hour
Finely dice the shrimp and Chinese mushroom and place in a small prep bowl
Peel the turnip and then grate into a saucepan and add the finely sliced ginger and 1 small piece of guang xi brown sugar into the pan
Pour 1 tbsp of the shrimp water into the saucepan
Pour the shrimp water through a sieve into a medium sized bowl and add the rice and corn flour. Mix well
Cooking (steamed)
Bring the turnip saucepan to a simmer on low heat
Simmer for 10-15 minutes until the turnip wilts and the sugar is melted
Heat 2 tbsp vegetable oil to medium heat in a frying pan and fry the dried sausage, shrimp and diced mushroom together
Once golden brown, add the fried ingredients, salt and pepper to the turnip.
Now take the turnip off the heat, remove the slices of ginger and then add the flour paste to the saucepan. Stir well until the paste has been evenly spread
Place back on the hob and cook the flour mix through until all thickened and completely sticky but not burning on the bottom of the pan
Place the turnip in a suitable steaming tray, pat down until the mixture is level and then steam on high heat for 45 minutes
Cooking (fried)
Once steamed, allow to cool and place in fridge to set (1-2 hours minimum)
Once set cut into edible chunks and shallow fry on low heat until golden brown
Serving
Serve with chilli sauce
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Category : Sharq milliy taomlari

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