Vegetarian Dim Sum Turnip Cake 齋點心蘿白糕

Vegetarian Dim Sum Turnip Cake 齋點心蘿白糕Vegetarian Dim Sum Turnip Cake 齋點心蘿白糕

Ingredients:

  • For turlip cake

  • 2 large white turnips (daikon radish), about 5 - 6 lb (2.5 - 3 kg);
  • 10 medium dry Chinese shiitake mushrooms, about 2 oz (65 g);
  • 3/4 cup vegetarian BBQ pork, about 8 oz (250 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;
  • 1 tablespoon vegetable oil;
  • 1/2 cup (120 ml) water from soaking mushrooms;
  • 2 pieces scallion;
  • 1 bunch fresh cilantro.

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

For turlip cake

  1. Peel and clean white turnips, shredded;
  2. Place in a large pot and cook until translucent;
  3. Add water from soaking mushrooms for more flavor;
  4. Soak Chinese shiitake mushrooms for at least an hour;
  5. Squeeze out water, cut stems and dice;
  6. Cut vegetarian BBQ pork into 1/4” (3/4 cm) cubes;
  7. Soak salty turnip for an hour, dice;
  8. Mix small amount of corn starch at a time to cooked turnips when it becomes translucent to make the turnip cake base;
  9. Add white pepper powder;
  10. Add vegetable oil to a wok/pot over medium high heat;
  11. Stir fry mushrooms, salty turnip and vegetarian BBQ pork when oil get hot;
  12. Add Liquid Aminos and dark soy;
  13. Mix into the turnip cake base;
  14. Cover and steam over water for 40 minutes;
  15. Top with sauce, scallion and cilantro, serve hot.

Option 2

  1. Add 1 tablespoon vegetable oil to a wok/pot;
  2. Sear turnip cake slices, 2 minutes on each side;
  3. Top with sauce, serve hot.

For sauce

  1. Mix Liquid Aminos, dark soy, chilli garlic sauce and sugar;
  2. Let them rest for 5 - 10 minutes;
  3. Top with sesame oil.

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