- 30 Min. Prep
- 80 Min. Cook
- 155 Calories
This is super delicious! You get an explosion of flavors. It’s has a crunchy crust on the outside, and soft and bouncy on the inside. Your family is going to love it!
- 3 dried shiitake mushrooms, rinsed
- 2 tbsp dried shrimp, rinsed
- 2 1/2 cups water, separated
- 1 tablespoon extra light olive oil
- 2 Chinese sausages, chopped
- 3 garlic cloves, minced
- 1 stalk scallions, white part, minced
- 2 pounds Chinese white radish, peeled and grated (6 cups)
- 1 package rice flour (1 pound)
- 4 tablespoons cornstarch
- 1 1/2 teaspoons Knorr chicken broth mix
- Pinch of salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon sugar
- 2 tablespoons extra light olive oil
- (2 1/2 cups reserved liquid)
- 2 tablespoons Knorr liquid seasoning
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 stalk scallion, green part, chopped
Rehydrate the dried shiitake mushrooms in 2 cups of water overnight. Then chop them into small pieces. Reserve the water.
Rehydrate the dried shrimp in 1/2 cup of water for 2 hours. Then chop it into small pieces. Reserve the water.
In a pan, over medium-low heat, add 1 tablespoon of extra light olive oil (you can also use other type of cooking oil), and the chopped Chinese sausage, stir-fry for 1 minute. Also, add the shiitake the mushrooms, and the dried shrimp. Stir-fry until aromatic, 2 minutes. Add in the garlic and the white part of the scallions, and cook until the aroma comes out for 30 seconds. Take it out and set it aside.
In the pan, over high heat, add in the Chinese white radish, and all the reserved soaking water from the dried shiitake mushrooms and shrimp. Stir a little. Cover the lid and cook for about 5 minutes until softened, stir occasionally. Turn off the heat.
Take out the Chinese white radish and drain. Try to get as much liquid out as possible. Measure the liquid. It should be 2 1/2 cups. (If it’s more, discard a little. If it’s less, then add a little more water.) Wait until it’s slightly cool for 10 minutes.
In a large bowl, add the rice flour, cornstarch, Knorr chicken broth mix, salt, white pepper, sugar, and extra light olive oil. Pour in the liquid, and whisk together until smooth.
In the same pan, over low heat, return the Chinese white radish and Chinese sausage-shiitake mushrooms-dried shrimp mixture back to the pan. Also pour in the batter. Mix until the batter is thickened, 2 minutes.
In an 8×8 cake pan, grease the pan with cooking oil, and line the bottom with parchment paper.
Pour the radish batter into the cake pan.
In a large steamer, over high heat, bring water to a boil. Place the cake pan inside. Cover the lid. Steam for 1 hour.
In a bowl, add in all the ingredients: Knorr liquid seasoning, (Use Knorr liquid seasoning for even tastier and more sumptuous dishes. You can use it to cook any savory dishes, as a dipping sauce, in stir-fry, or as a part of your marinade.) rice vinegar, sugar, sesame oil, and scallions. Whisk. Set aside.
Let the turnip cake cool down completely. Flip it down on a cutting board. Cut the turnip cake into 1-inch slices. In a flat bottom pan, over medium heat, add 1 tablespoon extra light olive oil, and place the turnip cake in the pan. Cook until lightly browned, 30 seconds on each side. Serve with dipping sauce.