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- Path: decwrl!recipes
- From: cheong@b.cs.uiuc.edu (Infan Cheong)
- Newsgroups: alt.gourmand
- Subject: RECIPE: Steamed turnip cake
- Message-ID: <12138@decwrl.DEC.COM>
- Date: 20 Nov 87 06:15:39 GMT
- Sender: recipes@decwrl.DEC.COM
- Distribution: alt
- Organization: U. of Illinois, Urbana-Champaign, Illinois, USA
- Lines: 98
- Approved: reid@decwrl.dec.com
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- .RH MOD.RECIPES-SOURCE TURNIP-CAKES M "21 Feb 87" 1987
- .RZ "STEAMED TURNIP CAKE" "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.
- .IH
- .IG "1 lb" "corn starch" "500 g"
- .IG "3 cups" "cold water" "800 ml"
- .IG "6 lb" "turnips," "3 kg"
- peeled and grated
- .IG "10 oz" "Cantonese sausage" "300 g"
- (about 8 sausages)
- .IG "\(12 cup" "Chinese dried shrimps" "50 g"
- .IG "6 Tbsp" "cooking oil" "100 ml"
- .IG "1 tsp" "soy sauce" "5 ml"
- .IG "\(12 tsp" "sugar" "2.5 ml"
- .IG "2 cups" "chicken broth" "500 ml"
- (or use water and bouillon cubes).
- .IG "\(12 cup" "water" "100 ml"
- .IG "1 Tbsp" "cooking wine" "15 ml"
- .IG "1 Tbsp" "sugar" "15 ml"
- .IG "1\(12 Tbsp" "salt" "20 ml"
- .IG "1 tsp" "ground pepper" "5 ml"
- .PH
- .SK 1
- Soak dried shrimps in lukewarm water until softened, drain.
- Mix well the corn starch with
- .AB "3 cups" "800 ml"
- of cold water, by hand.
- .SK 2
- Dice the sausages. Heat
- .AB "2 Tbsp" "30 ml"
- of oil in a pan and stir fry the
- sausages and dried shrimps for about 7 mins. Add the soy sauce,
- cooking wine, and
- .AB "\(12 tsp" "2.5 ml"
- sugar. Stir fry for 1 more minute, remove from heat, and set aside.
- .SK 3
- In a large stock pot, heat up
- .AB "4 Tbsp" "60 ml"
- of oil, the chicken broth,
- .AB "\(12 cup" "100 ml"
- of water,
- .AB "1 Tbsp" "15 ml"
- sugar, salt, and ground pepper.
- Add the grated turnip and mix well. Cook, covered, over high heat for about
- 15 minutes.
- .SK 4
- Grease four
- .AB "9-inch" "20-cm"
- round cake pans with some shortening.
- .SK 5
- Add sausages to the cooked turnip mixture and mix well. Then add the
- cornstarch mixture and stir quickly over low heat until it
- looks transparent, about 7 mins.
- .SK 6
- Place cake mixture in greased pans, and steam over high heat
- for 1 hour and 20 mins.
- .SK 7
- Let the cakes cool completely before cutting. Cooled cakes
- can be easily taken out of pans upside down. Turnip cakes taste better
- when served warm and topped with soy sauce and a little bit of
- chili sauce. Or they can be cut up into thin slices and
- pan fried slightly with oil before serving.
- .NX
- If you don't have a steamer, a 16 quart stock pot can be a very good
- steamer. Any casseroles that can fit in your steamer can be used instead
- of cake pans.
- .PP
- Cantonese sausages are usually made with pork cubes. They are made by
- dehydrating the sausages with cold 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 that 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 mixture. Of course, the cake will taste different with bacon
- bits.
- .SH RATING
- .I Difficulty:
- moderate.
- .I Time:
- 1 hour preparation, 2 hours cooking and cooling.
- .I Precision:
- measure the ingredients.
- .WR
- Infan Cheong
- Computer Science Dept., U. of Illinois, Urbana-Champaign, Illinois, USA
- cheong@uiucdcs.cs.uiuc.edu
-