1 lb corn starch
3 cup water, cold
6 lb turnips, peeled and grated
10 oz cantonese sausage (about 8 sausages, )
1/2 cup chinese dried shrimps
6 tbsp cooking oil
1 tsp soy sauce
1/2 tsp sugar
2 cup chicken broth (or use water and bou, illon cubes)
1/2 cup water
1 tbsp cooking wine
1 tbsp sugar
1 1/2 tsp salt
1 tsp ground pepper
A Recipe for
Steamed Turnip Cake
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
No man in the world has more courage than the man who can stop after eating one peanut. |
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Food Tip |
This Recipe for Steamed Turnip Cake is one of thousands in the Recipes-to-go Asian Cookbook.
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Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Worries go down better with soup. |
| Jewish Proverb |
This is a recipe for Steamed Turnip Cake from the recipe cookbook of Recipes-to-go (Asian)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
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Mothers, food, love, and career, the four major guilt groups. |
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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
Serves: 1
Steamed Turnip Cake Recipe brought to you by Recipes To-Go