Easy light chunky turnip cake

| easy light chunky turnip cake |

Turnip cake is another must-have item like the year cake nin go during Chinese New Year time. It can be served in two ways, steam or pan fry, and they are also available in some of the Chinese restaurant in their all-year-around dim sum menu.

I modified this recipe for a lighter taste with much less sodium. Feel free to add soy sauce on the steam turnip cake, or dip in oyster sauce and sriracha after pan fry.

Traditionally you would shred the radish into fine julienne and it will result a smoother taste after it’s steamed because the radish will be all melted in the heat. I prefer the chunky taste of the radish, so I slice them into thick julienne instead so that I can still taste the chunks of radish after steaming.

what you need: (makes 2 mini loaf)
– 500g radish/daikon
– 50g sweet onion
– 2 tsp rice wine
– 1/2 tsp sea salt
– 85g rice flour
– 24g wheat starch
– 1/2 chinese sausage (laap chong)
– 3 shiitake mushrooms (soak to soften)
– 1 dried scallop (soak to soften)
– 5 dried prawns or some dried shrimps (soak to soften)
– 200ml unsalted chicken stock

what you do:
1. Dice Chinese sausage, dried scallop, shiitake mushrooms, dried prawns and sizzle in a pan, rest aside
2. Peel and slice radish in thick julienne, finely diced onion and sizzle in the pan, add rice wine, salt and chicken stock, let it simmer for about 10 minutes
3. Mix dry content and slowly pour chicken stock (leaving out the radish and onion) to mix well
4. Add Chinese sausage, shiitake mushrooms and dried prawns into mixture and mix well
5. Pour mixture into loaf pan and steam for about 60 minutes

p.s. check with the cake tester to see if it’s fully cooked and you can serve right a way after it’s steamed, just pour some soy sauce to serve! But most people like to slice and pan fry them during Chinese New Year! You can substitute onions with shallot, and use regular chicken stock for a more intense flavour.

|清淡厚切臘味蘿蔔糕|

不少酒樓製作的臘味蘿蔔糕都加入了味精,而且味道一般都比較重,喜歡煎香蘿蔔糕後沾辣醬、甜醬和蠔油,或者喜歡蒸蘿蔔糕後淋上醬油的最好還是選擇味道較清淡的蘿蔔糕較為健康。

另外我比較喜歡有厚切蘿蔔口感的蘿蔔糕,所以我將蘿蔔切厚條,而且製作時間還比起刨蘿蔔絲更短!

材料:(2個迷你loaf pan份量)
-500g 白蘿蔔
-50g 甜洋蔥
-2茶匙米酒
-半茶匙海鹽
-85g 粘米粉
-24g 澄麵
-半條臘腸
-3粒冬菇 (浸軟)
-1粒瑤柱(浸軟)
-5粒蝦乾或者少許蝦米(浸軟)
-200ml 無鹽雞湯

做法:
1.先將臘腸、瑤柱、冬菇、蝦乾切粒然後爆香,備用
2.將白蘿蔔去皮切成厚條,洋蔥切小粒然後爆香,加入米酒、海鹽和雞湯煮大約10分鐘
3.將粉類攪勻然後將雞湯先加入再放入蘿蔔條和洋蔥
4.加入臘腸、瑤柱、冬菇、蝦乾然後攪勻
5.倒進loaf pan內然後蒸大約60分鐘

p.s. 以上做法和份量味道比較清淡,如果喜歡較濃味可以不用洋蔥使用乾蔥爆香,另外改用有鹽雞湯。

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s