STEAMED TURNIP CAKE
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.
- 1 lb corn starch
- 3 cups cold water
- 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 cups chicken broth
(or use water and bouillon cubes).
- 1/2 cup water
- 1 Tbsp cooking wine
- 1 Tbsp sugar
- 1 1/2 Tbsp salt
- 1 tsp ground pepper
Soak dried shrimps in lukewarm water until softened, drain.
Mix well the corn starch with
of cold water, by hand.
Dice the sausages. Heat
of oil in a pan and stir fry the
sausages and dried shrimps for about 7 mins. Add the soy sauce,
cooking wine, and
sugar. Stir fry for 1 more minute, remove from heat, and set aside.
In a large stock pot, heat up
of oil, the chicken broth,
sugar, salt, and ground pepper.
Add the grated turnip and mix well. Cook, covered, over high heat for about
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 mins.
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.
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
1 hour preparation, 2 hours cooking and cooling.
measure the ingredients.
Computer Science Dept., U. of Illinois, Urbana-Champaign, Illinois, USA
Recipe last modified: 21 Feb 87
From: firstname.lastname@example.org (Infan Cheong)
Subject: RECIPE: Steamed turnip cake
Date: 20 Nov 87 06:15:39 GMT
Organization: U. of Illinois, Urbana-Champaign, Illinois, USA
Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.