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How To make Steamed Turnip Cake
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 T Cooking oil
1 t Soy sauce
1/2 t Sugar
2 c Chicken broth
-(or use water -and bouillon cubes) 1/2 c Water
1 T Cooking wine
1 T Sugar
1 1/2 t 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
How To make Steamed Turnip Cake's Videos
Mom's Recipe: Traditional Chinese steamed turnip aka BEST radish cake 蒸萝卜糕
Mom's turnip aka white radish aka daikon cakes are packed with flavour, moist and smooth unlike restaurant and store bought ones that we dry. Watch to find out the ingredients and special techniques she uses to make her radish cakes.
Turnip cake is a Chinese dim sum dish. The less commonly used radish cake is a more accurate name, as Western-style turnips are not used in the dish but rather shredded radish and plain rice flour. It is traditionally called carrot cake in Singapore.
Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.
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Radish Cake Making Skills in Taiwan (Turnip Cake) / 蘿蔔糕, 水晶餃 - Taiwanese Street Food
Radish Cake Making Skills in Taiwan (Turnip Cake) / 蘿蔔糕, 水晶餃 -Taiwanese Street Food
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DIM SUM - Turnip Cake Lo Bak Go Recipe
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It is been a while since the last time I post a dim sum recipe. Just in case you don’t know what dim sum is. It is a Cantonese style brunch that people normally enjoy with tea. It is a variety of food that is prepared as small portions and served in a bamboo steamer or on a small plate. I am a super fan of dim sum. I have a playlist of all the dim sum recipes that I love. I will put the link in the description. You can check it out later. But now I am going to show you another classic - Cantonese turnip cake. I know it sounds weird. But this is a dim sum staple. So let’s get started.
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INGREDIENTS (Serves 8-10)
- 800 grams of Chinese radish
- 400 grams of soaking water to cook the radish
- 3 tbsp of cooking oil
- 3 ounces of shallot
- 4 cloves of garlic
- 100 grams of Chinese sausage (La Chang) [Amazon Link:
- 100 grams of Chinese bacon (La Rou) [Amazon Link:
- 4 pieces of dried mushroom [Amazo Link:
- 30 grams of dried shrimps [Amazon Link:
- 30 grams of dried scallop [Amazo Link:
- 400 grams of rice flour [Amazon Link:
- 120 grams of wheat starch [Amazon Link:
- 800 grams of water
- 2 tsp of salt
- 2 tsp of sugar
- 1 tbsp of oyster sauce [Amazon Link:
- 1 tbsp of sesame oil [Amazon Link:
- White pepper to taste [Amazon Link:
Thermomix® Singapore Steamed Loh Pak Ko (Radish Cake)
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CLASSIC Chinese Turnip Cake (ft. my Chinese Grandma)
Hey Everyone, in this video we make Chinese Turnip Cake (Lo Bak Go 萝卜糕).
You commonly find it in Chinese Dim Sum Restaurants and in Southern Chinese cuisine.
As you can see my “popo” likes to do everything by feel using a mug lol so the rough recipe is below.
Ingredients:
2 large daikon peeled (2lbs)
1 cup of rice flour
2 tbsp of wheat starch or corn starch
1 cup of water
salt
white pepper
4 Chinese sausages
scallions (optional)
Procedure:
Dice your Chinese sausage and peel the skin off of it if you choose. Saute it in a saucepan for roughly 5 min on low heat. You don't have to add oil or brown it. You just want to open up the flavors.
Use a cheese grater to grate the daikon If you can't grate the entire piece, you can cut it into small pieces. Then add the daikon to a large pot with 1 cup of water and 1 pinch of salt, cover it and boil for 20-30 min. Then set it to the side to cool. The daikon will break down and become soft in texture.
Then in a large bowl, measure out 1 cup of rice flour, 2 tbsp of wheat starch, a pinch of salt, a pinch of white pepper, and a half cup of the water that you cooked the daikon in (if you don't have enough water, use regular warm water) and mix together. The daikon should be warm at this stage. It should look like glue but you should still be able to stir it. When the mixture is incorporated add 2 cups of cooked turnip and roughly 1/4 cup of Chinese sausage. You can add more if you like.
Once incorporated add the mixture to a greased pan and steam for 1 hour. 30 min into the cooking process, take the lid off and replenish the water at the bottom if necessary. When it's ready the turnip cake should not stick when you put a chopstick in it to pierce it.
You can enjoy it right away. Or let it sit overnight and pan-fry it with a little bit of oil the next day. That's how they do it at the Dim Sum Restaurants.
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???? Preserving my dad's Turnip Cake recipe (萝卜糕)
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⏲ CHAPTERS ⏲
00:00 - Intro
00:31 - History of Dim Sum
01:01 - Ingredients Overview
01:24 - What equipment do we need?
02:00 - Prepare turnip, flour, and other ingredients
07:34 - Cook ingredients in oil
09:55 - Prepare cake pan
11:04 - Mix in flour slowly
11:57 - Steam turnip cake
12:36 - How to tell if it’s done
12:49 - Garnish, let cake cool
14:15 - Remove from cake pan, pan fry
15:33 - Meal Time!
16:57 - Why is this popular during Chinese New Year?
17:33 - Did you eat this as kids?
18:05 - Better than dim sum!
18:25 - On Japanese vs Chinese turnip
19:52 - How do you get the perfect pan fry?
20:19 - Can you freeze turnip cake?
20:40 - Steamed vs fried turnip cake?
21:31 - Feeding Cam!
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