Tuesday, February 25, 2014
We have organized a once a year Chinese New Year gathering
with Darling’s Secondary friends over at our place last weekend.
- 2 sticks of Chinese Sausage
- 30g of Dried Shrimps
- 30g of Dried Scallops
- 10 stalks of mushrooms
- 50g of Corn Starch (about 3 tablespoon)
- 1 teaspoon of Salt
- 1 teaspoon of Sugar
- 800ml of Water
- 1 tablespoon of Salt
- 1 teaspoon of Sugar
- 1 teaspoon of Sesame Oil
2) Heat 2 tablespoon of Oil and add in the Chinese sausages
3) When fragrance, add in the shrimps, scallops and mushrooms
4) When turn golden, toss in the turnips and add in the seasoning
5) Turn to low heat when radish softened and juice exude
6) Slowly stir in the batter
7) When well incorporated, and batter is soft and sticky (not runny), then turn off the heat
8) Grease a 9” square pan
9) Filled the pan with the radish mixture and level the surface
10) Steam in a preheated steamer over high heat for 45 minutes
And this time round is a potluck session! Been thinking real
hard what to cook – not that time consuming… can throw into the oven or pan and
get it cooked without much monitoring…
Finally, I settled with two dishes – and one of it is Hong
Kong Style Radish Cake! Been wanting to try out this recipe for the longest
time ever, I guess is a very good occasion to do so too J
Ingredients:
- 500g of Radish, shredded- 2 sticks of Chinese Sausage
- 30g of Dried Shrimps
- 30g of Dried Scallops
- 10 stalks of mushrooms
Batter Ingredients:
-
300g of Rice Flour (about 2 ¼ cup)- 50g of Corn Starch (about 3 tablespoon)
- 1 teaspoon of Salt
- 1 teaspoon of Sugar
- 800ml of Water
Seasoning:
-
½ teaspoon of Pepper- 1 tablespoon of Salt
- 1 teaspoon of Sugar
- 1 teaspoon of Sesame Oil
Method:
1) Incorporate all the batter ingredients and mixed
well (ensure that there’s no lumps in the mixture)2) Heat 2 tablespoon of Oil and add in the Chinese sausages
3) When fragrance, add in the shrimps, scallops and mushrooms
4) When turn golden, toss in the turnips and add in the seasoning
5) Turn to low heat when radish softened and juice exude
6) Slowly stir in the batter
7) When well incorporated, and batter is soft and sticky (not runny), then turn off the heat
8) Grease a 9” square pan
9) Filled the pan with the radish mixture and level the surface
10) Steam in a preheated steamer over high heat for 45 minutes
I love this dish since young, maybe because I’m a Cantonese
girl! BEST PART – I can cooked it the night before while Ansley is sleeping and
heat it out the very next day!
I pan fried the radish cake just like the dim sum restaurant
and it tastes superb (Feedbacks from friends, I’m not so thick skinned to
comment my own cooking!)
Too bad, I didn’t managed to take pictures of the final
result! But took a picture of the un-steamed radish cake :P
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