Ingredients:
6 large dried prawns, washed and soaked.
3 large dried shiitake mushrooms, washed and soaked.
5 large dried scallops, washed and soaked.
5 large dried scallops, washed and soaked.
Use your hands to tear them apart into thin strips,
or you can use a knife to chop them instead.
1 large white radish 680g/750g/ 1kg, peeled and shredded.
1 red shallots, thinly sliced.
2 teaspoons vegetable oil for frying
3-5 pieces dried preserved radish, optional.
1 large white radish 680g/750g/ 1kg, peeled and shredded.
1 red shallots, thinly sliced.
2 teaspoons vegetable oil for frying
3-5 pieces dried preserved radish, optional.
put over the turnip cake toppings and steam.
Flour mixtures:
240g, 2 cups rice flour
60g wheat starch
60g glutinous rice flour
420g/480g, 2 cups water, it depends the radishes water level while cooking.
240g, 2 cups rice flour
60g wheat starch
60g glutinous rice flour
420g/480g, 2 cups water, it depends the radishes water level while cooking.
Seasonings:
2 teaspoons granulated sugar
1 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon oyster sauce
1 teaspoon sesame oil
Method:
1) Brush oil in a prepared 8 inch round pan.
2) Heat some vegetable oil in a frying pan.
3) Fry shallots over medium high heat, until golden brown.
4) Add in dried prawns and fry until fragrant.
5) Add shitake mushroom and shred scallops.
6) Use half fillings for turnip cake toppings.
7) Add radish, cover and cook until the radish is slightly translucent.
Method:
1) Brush oil in a prepared 8 inch round pan.
2) Heat some vegetable oil in a frying pan.
3) Fry shallots over medium high heat, until golden brown.
4) Add in dried prawns and fry until fragrant.
5) Add shitake mushroom and shred scallops.
6) Use half fillings for turnip cake toppings.
7) Add radish, cover and cook until the radish is slightly translucent.
8) Add seasonings, 2 teaspoons granulated sugar, 1 teaspoon sea salt,
1/2 teaspoon white pepper, 1 teaspoon oyster sauce and 1 teaspoon sesame oil.
9) Turn off the heat and pour the flour mixture over and stir until combined.
10) Scrape mixture into a greased 8 inch round pan.
11) Stir fry the preserved radish pieces over a medium heat without added oil.
11) Stir fry the preserved radish pieces over a medium heat without added oil.
(You can skip this step).
12) Sprinkle half fillings the turnip cake top before steaming.
13) Steam 1 hour on high heat. add water to the steamer pan as necessary.
14) Let the steamed turnip cake cool completely before slicing.
14) Let the steamed turnip cake cool completely before slicing.
(best overnight in the refrigerator if you want to pan fry the turnip cake).
15) Garnish green onions on top of steamed turnip cake and serve immediately.
It's yummy even without pan frying :)
16) Heat vegetable oil in a frying pan, over medium high heat.
16) Heat vegetable oil in a frying pan, over medium high heat.
17) Fry the turnip cake until both sides are golden and crispy.
18) Dip your fried turnip cake into the chili oil and sweetened aromatic soy sauce.
18) Dip your fried turnip cake into the chili oil and sweetened aromatic soy sauce.
19) The best served pan fried turnip cake with congee.
20) Serve as toppings for your congee to add a kick to this dish.
21) One of my favourite for how to cook stir-fried turnip cake with eggs, spring onions, bean sprouts and coriander.
21) One of my favourite for how to cook stir-fried turnip cake with eggs, spring onions, bean sprouts and coriander.
22) Seasonings with pinch of white peppers, a teaspoon of light soy sauce, oyster sauce and dark soy sauce.
23) Transfer to serving plates and serve immediately!
Enjoy!
♥
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Recipe Source: Josephine's Recipes
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