Turnip cakes

Turnip cakes

Tags

Dim sum

Cook

Ingredients

  • 4 cloves garlic, finely chopped
  • ½ bell pepper, finely diced
  • 6–8 dried shiitake mushrooms, rehydrated
  • 4 scallions, whites and greens
  • 2 tbsp mushroom sauce
  • ½ tsp salt
  • 600g radish
  • 1 ⅓ cup water + shiitake mushroom soaking liquid
  • ½ tsp garlic powder
  • 2 tsp sugar
  • 2 tsp mushroom powder
  • ½ tsp salt
  • 110g rice flour
  • 40g corn starch
  • 200ml water + cooking liquid total

Steps

  1. In a pan, over medium add ingredients from garlic to salt and cook for 1 minute.
  2. Turn off the heat and stir in the green onions. Move to a plate and set aside.
  3. Wash and peel the daikon. Weigh out 600 grams and then set aside 200g.
  4. Take the 400 grams and shred with a grater or food processor.
  5. Take the remaining 200 grams and slice them into match sticks.
  6. Measure the liquid the shiitake mushrooms were soaking in. Add more water until you have 1 ⅓ cup.
  7. In the pan add the the daikon, shiitake water, garlic powder, sugar, dashi powder and salt.
  8. Cook for 5 minutes covered, stirring occasionally so it doesn’t brown.
  9. Fish out the daikon and measure out the liquid. Add water to get a total of 200ml.
  10. Add the rice flour, corn starch and salt to the daikon mixture. Mix until well incorporated.
  11. Add in the filling and mix. Let it sit for 10-15 minutes or until thickened.
  12. Stir once more and then pour into lined or greased pan that fits your steamer basket.
  13. Place the pan into a steamer and steam over medium high for 30-40 mins.
  14. Remove the pot from the stove and open the steamer basket lid. Let it sit for 10 minutes.
  15. Discard any water that may have accumulated on the surface. Cover and set in the refrigerator for 1 hour
  16. Cut into squares and pan fry until both sides are crispy to your liking.
  17. Serve with soy sauce, black vinegar, chilli crisp oil, sambal oelek and/or hoisin sauce.