Turnip cake dim sum12/25/2023 Mix well until the dry ingredients are well-incorporated. Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Stir in the chopped scallion and remove from the heat to cool.ģ. Add the shrimp, mushrooms, and sausage and cook for about 5 minutes. Heat your pan over medium heat and add a couple tablespoons oil. Pour everything (including the liquid) into a large mixing bowl to cool.Ģ. You will have ¾ to 1 cup liquid left in the pan with the radish but don't worry about measuring it. The turnip will produce liquid, some of which will evaporate. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. Add grated turnip and 1 cup water to a wok or large pan and bring to a simmer. Although a bit time consuming, these turnip cakes satisfied my craving for dim sum and I learned something new.1. Next time, I’ll try making these with Daikon radish to see the difference. I served the rest to my kids the other night and they also enjoyed them. I served these Chinese Turnip Cakes (albeit using regular turnips, not Daikon radish) to my husband the other night as a late night snack with some oyster sauce – he loved them and couldn’t believe I made them. I used two mini-loaf pans for this recipe.Ĭhinese Turnip Cake tastes best when pan fried, so I refrigerated the steamed turnip cakes overnight and pan fried them the next day. To mold the turnip cakes, the batter is poured into loaf pans and steamed. The binder in this recipe is finely ground rice flour, so these turnip cakes are gluten-free. Dried shrimp is another traditional ingredient that adds some texture and brininess to these cakes. Instead of using Chinese sausage as my aunt’s recipe calls for, I added more shitake mushrooms for a meaty texture and flavor. Cooking them mellowed out some of their sharp flavor. Using the food processor, I finely shredded the turnips and cooked them for a while until they were soft. Oh well, I decided to try making Chinese Turnip Cake with these round turnips anyway just to see how it would turn out. In fact, it appears that Chinese turnips are really Daikon radishes, not turnips. As she described the Chinese turnip, I realized I had picked up the wrong kind of turnip. I decided to call my aunt, Florence Lin, who authored five comprehensive Chinese cookbooks (Julia Child even attended her cooking classes) and has a recipe for Chinese Turnip Cake or Lo Bo Kao in her Chinese Regional Cookbook. I picked up two round turnips that were called Chinese turnips, but when I got home and googled pictures of Chinese white turnip, I saw something completely different – all the pictures looked like Daikon radish. It’s been years since I made this dim sum, but I had a craving for some the other day and took a trip to a large Asian market looking for Chinese white turnips, which is the turnip that is called for in many recipes for Chinese Turnip Cake. I remember my mom and grandmother making Chinese Turnip Cake, and it is still one of my favorites. However, some dim sum are not easy to find, such as Chinese Turnip Cake. When I get a craving for dim sum, it’s easy to get a quick fix by buying dumplings from our local Asian market. Making dim sum is very labor intensive and would be a monumental effort to recreate at home – imagine how long it must take to wrap all the dumplings and other little bites. Unfortunately, since I live in the suburbs of Connecticut, finding restaurants that serves dim sum nearby are few and far between. I love dim sum, the bite-size delicacies that are carted around at Chinese restaurants in Chinatown on the weekend. Today, I’m sharing a Chinese Turnip Cake recipe that I adapted from my late Aunt Florence’s cookbook. Pan fried Chinese Turnip Cake with Oyster Sauce
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