Chinese Turnip Cake Raddish Cake 蘿蔔糕
Chinese Turnip Cake Raddish Cake 蘿蔔糕

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, chinese turnip cake raddish cake 蘿蔔糕. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chinese Turnip Cake Raddish Cake 蘿蔔糕 is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Chinese Turnip Cake Raddish Cake 蘿蔔糕 is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have chinese turnip cake raddish cake 蘿蔔糕 using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chinese Turnip Cake Raddish Cake 蘿蔔糕:
  1. Prepare Ingredients
  2. Make ready 2 whole Chinese Raddish shredded and sticks
  3. Make ready 2 chinese sausages
  4. Get 10 cm long chinese dried bacon
  5. Prepare 3-6 pcs chinese mushroom diced
  6. Get 1 handful chinese dried shrimp
  7. Make ready Turnip mix
  8. Prepare 1.5 tsp chicken powder
  9. Make ready 1 tsp sugar
  10. Make ready 1 tsp white pepper
  11. Prepare 250 g Rice flour 沾米粉
  12. Prepare 50 g corn starch
  13. Get Garnish
  14. Get spring onions
  15. Make ready sesame
Instructions to make Chinese Turnip Cake Raddish Cake 蘿蔔糕:
  1. Ingredients. Peel skin out of those Raddish and shredded them, the other 1/3 cut in chunks. Chinese sausage and bacon, place them in hot boiling water for 1 min, rinse and diced. Boiling those meat will will remove the dirty and some oily taste, the bacon remove the fatty part on the top. Soak those mushrooms (remove stem) and shrimp for 3 to 4 hrs and diced. Mix those rice flour and cornstarch together and we are ready to cook! For the flour mix if you like a harder cake batch add more flour.
  2. First add 1 tsp of oil and place those diced meat and cook for 3 mins in MED HEAT. Add mushrooms and shrimp and sear for another 2 mins. Take out and put aside.
  3. Same Pan no need to clean even oily add in all raddish together with the raddish water MED HEAT. Add chicken powder, sugar and white pepper and mix well. After a few mins when the turnip turns slightly clear colour add in the mix meat (leave some for decor) and stir well for another few mins. Switch heat off. Now slowly sprinkle bit my bit of flour mix into ingredients and mix well. It will clump up if add too much in one go. Keep doing it maybe 5 to 6 times until all flour into the batch.
  4. Now place the mix into container garnish with the leftover meat mix on top.
  5. Cover them up and Steam it for 30mins. To check stick a chopstick in, if nothing sticks onto the chopstick its done. Keep Steaming if you have alot of batches since chinese new year people usually make 20+ or more as gifts.
  6. Garnish with spring onions and sesame. Serve hot Steamed or Pan Seared. Usually People can store in fridge for 4 days or place in freezer for longer storage. Just resteam it or pan seared them in slices and serve. DONE!

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