Turnip cake, 蘿蔔糕
A classic dimsum dish and symbol of prosperity
According to special guest Mama Peng, when they were little, they ate turnip cakes during Lunar New Year because it meant a good start 「好菜／好彩頭」to the year.
1.5 lbs daikon radish
10-15 dried shrimps
1.5 cups rice flour
dried red shallots
water or chicken broth
Rinse & soak the black mushrooms and dried shrimp in water (~20 min). Save 1/2 cup of this water for use later (use as rehydration water).
Slice and dice the radish, mushroom, dried shrimp, and sausage. The radish should be cut into thin little strips. It may be even easier to just use a box grater.
Heat up a wok on high heat with a little cooking oil. Start by stir-frying the sausage.
Then add the dried shrimp.
Then the mushrooms.
Lastly, add the radish.
After stir-frying it all together, turn the heat to low.
In a separate bowl, mix the rice flour with water. You can also use chicken broth to make it more flavorful.
Pour the mix into the pot.
Add the dried red shallots.
Mix all of the ingredients together.
Bring to a boil, then simmer until soft. Then turn off the fire and stir together (~5 min.)
Find another container, line it with oil, and pour the mix into the container.
Place the mix into a steamer.
Steam for ~30-60 min. It will end up as a gelatinous goop.
Depending on what you have, it may be easier to just steam the container in a covered wok with water.
Let cool completely. Have faith....it will harden. Cut into slices, pan fry & serve!
Fuzhou Food is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.