👨‍🍳 Instructions

1. 1

   Soak dried shiitake mushrooms and dried shrimp in warm water until softened. Squeeze out excess water and finely chop. Dice the Chinese sausage.

   💡 Tip: Soaking rehydrates the dried ingredients, making them easier to chop and releasing their flavor.
2. 2

   In a large bowl, combine rice flour, cornstarch, water, soy sauce, oyster sauce, sesame oil, and white pepper. Whisk until smooth.

   💡 Tip: Ensuring the batter is smooth prevents lumps in the turnip cake.
3. 3

   In a wok or large pan, heat 1 tablespoon of vegetable oil over medium heat. Sauté the minced garlic until fragrant, then add the diced Chinese sausage and chopped dried shrimp. Cook for 2-3 minutes until the sausage is slightly rendered.

   💡 Tip: Sautéing the aromatics and meats first builds a deeper flavor base.
4. 4

   Add the finely shredded daikon radish and chopped shiitake mushrooms to the wok. Stir-fry for 5-7 minutes until the radish softens slightly and releases some moisture.

   💡 Tip: Cooking the radish slightly helps to reduce its volume and cook it through.
5. 5

   Pour the flour mixture into the wok with the radish and other ingredients. Stir continuously over medium-low heat until the mixture thickens into a cohesive mass. This will take about 8-10 minutes.

   💡 Tip: Constant stirring is crucial to prevent sticking and ensure even thickening.
6. 6

   Grease a square or rectangular steaming pan (about 8x8 inches or similar) with oil. Transfer the thickened turnip cake mixture into the pan and press it down evenly.

   💡 Tip: Pressing the mixture firmly helps create a dense cake that holds its shape.
7. 7

   Steam the turnip cake over high heat for 45-60 minutes, or until a skewer inserted into the center comes out clean. Let it cool completely in the pan, then chill in the refrigerator for at least 2 hours (or preferably overnight) to firm up.

   💡 Tip: Chilling is essential for the cake to firm up, making it easier to slice and pan-fry without falling apart.
8. 8

   Once chilled and firm, cut the turnip cake into desired slices (about 1-1.5 cm thick).

   💡 Tip: Using a sharp knife will result in clean cuts.
9. 9

   Heat the remaining 3 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Pan-fry the turnip cake slices for 3-5 minutes per side, until golden brown and crispy.

   💡 Tip: Don't overcrowd the pan; fry in batches if necessary to ensure even crisping.
10. 10

    Serve hot as a dim sum dish or a savory snack. It can be served with chili sauce, soy sauce, or a mixture of both.

    💡 Tip: Pairs well with a cup of Chinese tea.