Ingredients:
- 2 large white turnips(daikon radish), about 5 - 6 lb (2.5 - 3 kg);
- 10 dry Chinese shiitake mushrooms, about 4 oz (125 g);
- 1/4 cup dry shrimps, about 2 oz (65 g);
- 2 pieces Chinese sausage, about 4 oz (125 g);
- 4 pieces salty turnip, about 2 oz (65 g);
- 1 lb (0.5 kg) corn starch;
- 1/2 teaspoon white pepper powder;
- 1/2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
- 1 tablespoon dark soy sauce;
- 2 tablespoons vegetable oil.
For sauce
- 1 tablespoon Liquid Aminos;
- 1 tablespoon dark soy;
- 1/2 teaspoon sesame oil;
- 1 teaspoon chilli garlic sauce, adjust for taste, optional;
- A pinch cane sugar.
Recipe:
Serving for 6
- Peel and clean white turnips, shredded;
- Place in a large pot and cook until translucent;
- Add water from soaking mushrooms and dry shrimps for more flavor;
- Soak Chinese shiitake mushrooms for at least an hour;
- Squeeze out water, cut stems and mince;
- Cut Chinese sausage into 1/4” (3/4 cm) thick and rough chop;
- Soak dry shrimps for 15 minutes, rough chop;
- Soak salty turnip for an hour, mince;
- Mix small amount of corn starch and white pepper powder at a time to cooked turnips when it becomes translucent to make the turnip cake base;
- Add vegetable oil to a wok/pot over medium high heat;
- Stir fry mushrooms, Chinese sausage, dry shrimps and salty turnip when the oil get hot;
- Add Liquid Aminos and dark soy;
- Mix into the turnip cake base;
- Cover and steam over water for 40 minutes;
- Top with sauce, scallion and cilantro, serve hot.
Option 2
- Add 1 tablespoon vegetable oil to a wok/pot;
- Sear turnip cake slices, 2 minutes on each side;
- Top with sauce, serve hot.
For sauce
- Mix Liquid Aminos and dark soy in a bowl;
- Add chilli garlic sauce, adjust for taste, optional;
- Top with sesame oil and a pinch of cane sugar.