Back to 8 servings 5 dried scallops ), 15g, (see note 1 0.25 cup dried shrimp, 20g 3 tbsp chopped shallots, 30g 0.5 cup chopped Chinese sausage, 65g 0.25 cup chopped Chinese cured pork, 40g 1.5 tbsp vegetable oil, any neutral oil works 1 tbsp oyster sauce 0.25 tsp Diamond Crystal kosher salt, 1g, or use 1/8 teaspoon table or sea salt 2.5 lb daikon, lo bak 1.5 tbsp vegetable or canola oil 4 clove garlic, smashed 1.5 cup water, 355ml 2 small pieces rock sugar, 15g, or use 1 tablespoon granulated sugar 1 tsp Diamond Crystal kosher salt, 4g, or use 1/2 teaspoon table or sea salt 0.5 tsp ground white pepper 0.5 tsp chicken bouillon powder ), (optional, see note 2 0.25 tsp garlic powder 1 cup rice flour ), 115g, measured with spoon-and-sweep method (see note 3 1 scant cup cornstarch, 115g, measured with spoon-and-sweep method 1 cup water, 255ml 9 ” round cake pan ), (see note 4 oil for greasing pan 1 steaming rack, about 2-inches high 14 -inch wok with lid
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1 Step 1: Soak the dried shrimp and scallops. You can soak them in a bowl with cold water overnight. Alternatively, soak the shrimp in its own bowl with boiling hot water for 10 to 15 minutes. This should be enough time to soften the shrimp. Soak the scallops in a separate bowl with hot water for 25 minutes. Pinch the scallops to see if they’re soft enough to shred. If not, drain (but reserve) the water and soak them in another change of hot water for 25 minutes more.2 Step 2: Drain dried seafood. Roughly chop the dried shrimp and shred the scallops with your hands.3 Step 3: Heat the oil in a skillet (or sauté pan) over medium-high heat. Add the shallots and cook for about 2 minutes, stirring frequently. Next, add the dried shrimp, sausage, and cured pork and cook for a minute. Then, add the dried scallops and cook a minute more. Mix in the kosher salt and oyster sauce. Turn off the heat and transfer everything to a bowl.4 Step 4: Peel the daikon and slice off the tops. Grate the daikon into a 9×13-inch pan or a large bowl to catch any daikon juices that releases. Alternatively, grate the daikon using a food processor.5 Step 5: Heat the oil in a large wok (or deep sauté pan) over medium-high heat. Add the garlic to the wok and sauté for about a minute, until fragrant. Transfer the grated daikon (and any daikon juices) into the wok. Add 1 1/2 cups of water, rock sugar, salt, white pepper, chicken powder, and garlic powder to the wok. Make sure to place the pieces of rock sugar into the water to ensure that it dissolves properly. Cover the wok with a lid and cook the daikon on high heat for about 5 to 7 minutes.6 Step 6: While the daikon is cooking, make the batter. Whisk the rice flour and cornstarch in a mixing bowl. Add 1 cup of water and stir. The batter might be stiff at the beginning, but keep stirring until the batter is smooth.7 Step 7: Lightly grease the cake pan (or whatever pan you’re using) with oil and set aside.8 Step 8: Uncover the wok and reduce the heat to low. Dig out the pieces of garlic. You don’t want large chunks of garlic inside the cake. Add the flavoring bits and stir to combine. Then, add the batter to the daikon and stir until the batter is no longer runny. The batter should thicken in a minute or two. Make sure the batter is goopy and not runny, as runny batter won’t set properly during the steaming process. Turn off the heat.9 Step 9: Transfer all the ingredients from the wok to the prepared cake pan. Use a flexible spatula to smooth out the top of the turnip cake.10 Step 10: Wash the wok. Place a steaming rack in the center of the wok and fill it with enough water so that the water level is just below the top of the steaming rack. Bring the water to boil.11 Step 11: Carefully place the turnip cake on top of the steaming rack. Cover the wok and cook on medium-high for 40 minutes. Make sure to replenish the water after 25 minutes because it will evaporate.12 Step 12: Turn off the heat and uncover the wok. Using oven mitts, transfer the cake to a cooling rack. You may notice some water on top of the steamed cake because of condensation that builds up under the wok lid. That’s okay. Let the cake cool for 10 minutes. If there's still a thin layer of water on top, carefully tip the cake pan to drain the water.13 Step 13: Let the cake cool for 30 minutes to 1 hour before slicing and serving. If you want to pan fry the cake, let it cool completely, preferably overnight.14 Step 14: To pan fry, slice the cake into small squares or rectangles. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the turnip cake pieces and pan fry each side until golden brown, about 3 to 4 minutes. Serve the turnip cake with Lao Gan Ma chili crisp, XO sauce, or sweetened soy sauce.getsaucepan.com/r/e4de6941-b435-4325-bc40-81eefd003f19 · Original: https://healthynibblesandbits.com/turnip-cake/
