👨‍🍳 Instruktioner

1. 1

   Prepare the flavorings: Soak dried shiitake mushrooms and dried shrimp in hot water until rehydrated. Remove stems from mushrooms and chop finely. Coarsely chop the rehydrated dried shrimp. Blanch Chinese sausage and cured pork belly in boiling water for 2-3 minutes, drain, and finely dice. Mince shallots and garlic. If using salted radish, rinse and chop finely.

2. 2

   Sauté the flavorings: Heat 2 tbsp vegetable oil in a large non-stick wok or pan over medium heat. Add minced shallots and garlic, stir-fry for 1-2 minutes until fragrant. Add diced Chinese sausage and cured pork belly, stir-fry for another 1-2 minutes. Add chopped dried shrimp and shiitake mushrooms (and salted radish, if using), stir-fry until aromatic. Remove all sautéed ingredients from the pan and set aside.

3. 3

   Cook the daikon radish: Add the grated daikon radish to the same pan. Add chicken broth and 1.5 cups of water. Bring to a boil, then season with sugar and white pepper. Cover and cook over medium heat for about 10-15 minutes, or until the radish turns translucent and is fork-tender but not mushy. Stir occasionally to prevent sticking. If the mixture seems too dry, add a little more water.

4. 4

   Make the batter: In a large bowl, whisk together the rice flour and wheat starch. Gradually add about 1 cup of water (or mushroom soaking liquid if preferred), whisking continuously until a smooth, thick batter forms with no lumps. Set aside.

5. 5

   Combine and thicken: Add the sautéed flavorings back into the pan with the cooked daikon radish. Stir to combine. Reduce the heat to low. Pour the rice flour batter into the pan, stirring constantly. Continue to cook and stir until the mixture thickens into a cohesive, paste-like consistency. This should take about 2-3 minutes.

6. 6

   Steam the cake: Lightly grease a steaming pan or a loaf pan (approx. 8x8 inch or similar). Transfer the thickened mixture into the pan, pressing it down evenly with a spatula. Cover the pan tightly with foil. Set up your steamer with boiling water. Place the pan in the steamer and steam over high heat for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Replenish boiling water in the steamer as needed.

7. 7

   Cool and chill: Once steamed, carefully remove the pan from the steamer. Let the turnip cake cool to room temperature for at least 30 minutes, then refrigerate for at least 4 hours, or preferably overnight. Chilling is crucial for the cake to set properly, making it easier to slice and pan-fry.

8. 8

   Pan-fry (optional): Once chilled and set, carefully invert the cake onto a cutting board. Slice into 1-2 cm thick pieces. Heat 2-3 tbsp neutral oil in a non-stick skillet over medium-high heat. Pan-fry the slices for 3-4 minutes per side, until golden brown and crispy. Serve immediately.