Steamed Turnip Cake

* Exported from MasterCook *

STEAMED TURNIP CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Corn starch
3 c Water, cold
6 lb Turnips,
-peeled and grated
10 oz Cantonese sausage
-(about 8 sausages)
1/2 c Chinese dried shrimps
6 tb Cooking oil
1 t Soy sauce
1/2 ts Sugar
2 c Chicken broth
-(or use water
-and bouillon cubes)
1/2 c Water
1 tb Cooking wine
1 tb Sugar
1 1/2 ts Salt
1 t Ground pepper

Soak dried shrimps in lukewarm water until softened,
drain. Mix well the corn starch with about 3 cups of
cold water, by hand.

Dice the sausages. Heat about 2 T of oil in a pan and
stir fry the sausages and dried shrimps for about 7
mins. Add the soy sauce, cooking wine and about 1/2 t
sugar. Stir fry for 1 more minute, remove from heat,
and set aside.

In a large stock pot, heat up about 4 T of oil, the
chicken broth, about 1/2 cup of water, about 1 T
sugar, salt and ground pepper. Add the grated turnip
and mix well. Cook, covered, over high heat for about
15 minutes.

Grease four 9-inch round cake pans with some
shortening.

Add sausages to the cooked turnip mixture and mix
well. Then add the cornstarch mixture and stir
quickly over low heat until it looks transparent,
about 7 minutes.

Place cake mixture in greased pans and steam over high
heat for 1 hour and 20 mins.

Let the cakes cool completely before cutting. Cooled
cakes can be easily taken out of pans upside down.
Turnip cakes taste better when served warm and topped
with soy sauce and a little bit of chili sauce. Or
they can be cut up into thin slices and pan fried
slightly with oil before serving.

NOTES:

* An easy recipe for Cantonese salty turnip cakes --
We usually make this cake in winter time. I got this
recipe originally from a magazine in Hong Kong. It
is a new and easy way to make this Cantonese
specialty. I have tried this recipe on about ten
Americans. They all like it.

* If you don't have a steamer, a 16 quart stock pot
can be a very good steamer. Any casseroles that can
fit in your steamer can be used instead of cake pans.

* Cantonese sausages are usually made with pork
cubes. They are made by dehydrating the sausages with
cold air and are usually available in the winter time.
The diameter is about the same as American breakfast
sausages but is about 5 to 6 inches long. The sausages
have to be cut into very fine cubes so that they mix
well with the turnips. The cake tastes good partly
because of the flavor of the sausages. I have never
tried anything else. But I think bacon bits might be
able to mix well with the turnip mixture. Of course,
the cake will taste different with bacon bits.

: Difficulty: moderate.
: Time: 1 hour preparation, 2 hours cooking and
cooling. : Precision: measure the ingredients.

: Infan Cheong
: Computer Science Dept., U. of Illinois,
Urbana-Champaign, Illinois, USA :
cheong@uiucdcs.cs.uiuc.edu

: Copyright (C) 1986 USENET Community Trust



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