This recipe was kindly submitted to us by Katrina Au. Having learnt the recipe from her mum, she has now perfected the family recipe and enjoys making this for a filling breakfast meal! Usually, you will make a large batch for the whole household to have over the next few mornings. These will keep well in the fridge if you’re making these for a smaller group.
Course Appetizer, Breakfast, Main Course, Side Dish, Snack
two rounded tins
Turnip Cake Base
3large turnipsideally find ones that are heavier meaning they will contain more water
2-3chinese sausages lap cheung
dried scallopgong yu chu
baby dried shrimpha jai
6-8chinese mushroomsdoong gu
Before starting, wash the dried scallops and Chinese mushrooms and then soak them for an hour. The same goes for the dried shrimp, however, if they were just in the freezer, feel free to use hot water to defrost and also leave for an hour.
After the ingredients are nice and soaked, dice the Chinese sausages and Chinese mushrooms, peel the dried scallops apart, and cut the dried shrimp into tiny pieces. Note: Save the water you soaked the ingredients in. For the ingredients, feel free to dice them up as small or as big as you want, I tend to dice them around 1/2 cm wide.
Using the pot (no oil needed), start frying the Chinese sausages on medium heat.
When the sausages’ oil starts coming out, add the mushrooms and fry for another 2 minutes.
Then add the dried scallops along with shrimps and fry on high heat until it’s all cooked through. You will know when to stop when you start to smell the fragrance of the dried scallops!
Set aside in a bowl. Feel free to leave any residue left in the pot as you can use the same pot for the turnips! Now let’s move onto preparing the turnips.
Peel the outside of the turnips and wash it under cold water. Make sure not to press too hard otherwise you will lose its flesh.
Using a grater, grate the turnips into a large bowl. If you prefer your turnip cakes to be more textured, feel free to not use a grater and just cut the turnips thin strips with a knife.
On low heat, using the same pot as earlier, add the turnip and add a small amount of the water you used to soak the mushroom and dried scallop. Place a lid on top of the pot slightly ajar. Stir occasionally to avoid sticking to the pot. The turnips will also release some water in the process too.
Cook until most of the water has evaporated and the turnip is translucent.
Empty the pot of turnip into a large bowl. Add the 2 bags of rice flour, salt, sugar and white pepper to the bowl. Mix this until you get a sticky consistency.
Add the cooked ingredients (sausages, mushrooms, shrimps and scallops) to the mixture and mix.
Pour the sticky mixture into the tins.
Add water to the steamer and start on high heat.
Once the steam begins, place the tins in the steamer. When the water in the steamer almost starts to boil, turn it down to medium heat. Leave the cake to steam for an hour.
After an hour, check on the mixture. If you poke a chopstick into it, and nothing sticks to the chopstick, then it’s ready. If not, let it steam for a few minutes longer until nothing sticks to the chopstick.
If you are not eating it now, then let it cool down and put them in the refrigerator. Otherwise, move onto the next step.
Once the turnip cake has cooled down, scoop it out of the tin and cut it into squares around 6cm wide and 1cm thick depending on your preference.
Heat a wok on medium heat with oil. Once the oil is warm, add the slices into the wok. Lightly fry on both sides until the pieces are slightly browned.Set aside onto a plate and enjoy!
You can find Chinese radish and rice flour in your local Asian supermarket. Depending on your preference, you could add or remove the additions mentioned above. I’m sure there are other things you could add into this too!