Ingredients:
- 2 cups rice flour
- 1 cup cornstarch
- 3 cups water + (1/2 cup and 1/4 cup during cooking)
- 1/4 cup dried shiitake mushroom
- 2 Tsp of dried shrimp
- 2 sticks of Chinese sausage (Kam Yen Jan brand)
- 1 lb of daikon/turnip
- 1/4 cup of oil
- Salt to taste
- Pepper - both white and black to taste
- Chicken bouillon to taste
Preparation:
1. Soak shiitake mushroom with the water in a bowl overnight. Slice them if they are the whole mushrooms
2. Soak dried shrimp with the water in a bowl overnight
3. Stir fry Chinese sausage and cut them into small dices
4. Peel daikon/turnip and shred them. Sprinkle shredded daikon/turnip with 1tsp of salt. Set them aside for ~10-15 minutes. Juices will come out then and squeeze more out of them. Save the juices for later use.
5. Mix rice flour and cornstarch. Add water 1/2 cup at a time and slowly stir it into the batter. Consider using the daikon juice as well as the water that was used to soak shiitake mushroom and dried shrimp as much as you can. This will add more flavors to the daikon cake
6. Remove dried shrimp and shiitake mushroom from soaking water and remove excessive water. Mince dried shrimp. Slice or shred shiitake mushroom if you are using the whole mushroom. Let them set aside.
7. Grease 6x2 inch pan thoroughly. Alternatively, line it with aluminum foil and grease the foil.
8. Get steamer ready with water.
Putting Everything Together:
1. On a wok in medium high heat, add about 2-3 Tsp of oil. Add minced dried shrimp, shredded shiitake mushroom, and diced Chinese sausage in the order. Stir fry them for a minute or two until fragrant.
2. Add shredded daikon/turnip and stir fry them for another minute or two. Add 1/2 cup of water. If you still have the leftover water from soaking dried shrimp or shiitake mushroom, consider using them here since it'll make it more flavorful. Add salt and chicken stock to taste. You might not need a lot here since both dried shrimp and Chinese sausage already has a lot of flavors in them.
3. Reduce the heat to low, cover the lid and let it cook for about 5-8 minutes or daikon/turnip is well cooked. Add another 1/4 cup of water. Turn the mixture occasionally to make sure they don't stick to the bottom of the wok.
4. When the shredded daikon/turnip turns translucent then add white pepper to taste (I personally prefer a little bit so I don't put too much). Well mix rice flour batter and pour them into the wok. Turn the heat to medium and mix the mixture well and constantly to prevent from forming the lump. It will take another 5-10 minutes to have the mixture well cooked and combined.
4. Boil the steamer with water on high heat.
5. Transfer the mixture to greased pan. Smooth the top with spoon bottom. Grease the spoon with the oil and it helps the spoon not to stick to the rice flour mixture.
6. When the water in the steamer starts boiling, transfer the pan there, cover the lid and steam for about 45-55 minutes. If the toothpick comes out clean from the mixture, it's done.
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