Peeled and shredded turnip 4.5 lb
Rice flour 10 oz
8 soaked medium Shiitake mushrooms (cut in dices)
Soaked and drained dried shrimps 1 Tbsp
4 Chinese preserved sausages (cut in dices)
Chinese preserved meat (cut in dices) 4 oz
Ginger juice 1 Tbsp
Cooking wine 1 Tbsp
Water 1/2 cup
Cooking oil 2 Tbsp
A pinch of chopped cilantro and green onion
MarinadeLee Kum Kee Premium Oyster Flavored Sauce 2 Tbsp
Lee Kum Kee Chicken Bouillon Powder 1 Tbsp
Sugar 2 Tbsp
Salt 2 tsp
Dash pepper to taste
Lee Kum Kee Chiu Chow Chili Oil 3 Tbsp or Lee Kum Kee Hoisin Sauce 3 Tbsp
1. Stir-fry turnip with 1 Tbsp of oil, add in water, cook with low heat for 20 minutes. Leave turnip and water into a big mixing bowl, set aside.
2. Stir-fry mushrooms, dried shrimps, Chinese preserved sausages and preserved meat with 1 Tbsp of oil until fragrant. Add in ginger juice and cooking wine, stir well. Mix into turnip.
3. In the mixing bowl, add in rice flour and Seasoning Sauce, stir well.
4. Put mixture into an oiled tin (20 cm), steam with high heat for 1 hour. Remove tin
from steamer, sprinkle cilantro and green onion on cooked turnip cake. Let cool, chill in refrigerator for 2 hours. To serve, cut into 1 cm slices and pan-fry in oil until golden brown or steam until heated through. Enjoy with dipping sauce
*As option, pairing Lee Kum Kee XO Sauce with turnip cakes for added kick and flavor.
Chinese New Year, radish, cakes, hot, spicy