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Ингредиенты
- 1 lb Corn starch
- 3 c. Water, cool
- 6 lb Turnips, peeled and grated
- 10 ounce Cantonese sausage, (about 8 sausages)
- 1/2 c. Chinese dry shrimps
- 6 Tbsp. Veg. oil
- 1 tsp Soy sauce
- 1/2 tsp Sugar
- 2 c. Chicken broth, (or possibly use water bouillon cubes)
- 1/2 c. Water
- 1 Tbsp. Cooking wine
- 1 Tbsp. Sugar
- 1Â 1/2 tsp Salt
- 1 tsp Grnd pepper
Инструкции
- Soak dry shrimps in lukewarm water till softened, drain. Mix well the corn starch with about 3 c. of cool water, by hand.
- Dice the sausages. Heat about 2 Tablespoons of oil in a pan and stir fry the sausages and dry shrimps for about 7 mins. Add in 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 Tablespoons of oil, the chicken broth, about 1/2 c. of water, about 1 Tablespoons sugar, salt and grnd pepper. Add in the grated turnip and mix well. Cook, covered, over high heat for about 15 min.
- Grease four 9-inch round cake pans with some shortening.
- Add in sausages to the cooked turnip mix and mix well. Then add in the cornstarch mix and stir quickly over low heat till it looks transparent, about 7 min.
- Place cake mix in greased pans and steam over high heat for 1 hour and 20 mins.
- Let the cakes cold completely before cutting. Cooled cakes can be easily taken out of pans upside down. Turnip cakes taste better when served hot and topped with soy sauce and a little bit of chili sauce. Or possibly 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 do not have a steamer, a 16 qt stock pot can be a very good steamer. Any casseroles which 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 cool 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 which 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 mix. Of course, the cake will taste different with bacon bits.
- Difficulty: moderate.
- Time: 1 hour preparation, 2 hrs cooking and cooling.
- Precision: measure the ingredients.
