Turnip Cake with XO Sauce

Oven
Roots
Sides/Snacks

Easy Level:

Cook Time:

Servings:

6

One of the most satisfying ways one can start your day is by sinking your teeth into that irresistible crunchy outer layer and soft chewiness. This all-time dim sum favourite has a savoury flavour.
Although the steamed version tastes great too, that slightly charred crisp crust is just too hard to resist. Customize this beloved breakfast favourite to your own liking. Proportion more strips of juicy turnip for a soft chewy texture and more flour if you prefer a more solid finish. Mix in Chinese sausages and minced shrimp to add little pockets of caramelized saltiness in every bite. Finish off your dish with the traditional pairing of XO sauce for a spicy flavour-booster to the savouriness of your turnip cake.
Best enjoyed steaming hot straight out from the pan, don’t be put off by the long cooking time. This humble white block of “cake” with browned exteriors, packed with flavours, a great way to satisfy your cravings and save costs while you savour on your own generously filled turnip cake.
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Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
Chinese turnip
0.00
kg
kg
Chinese turnip
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
XO sauce
XO sauce
Chopped spring onions
Chopped spring onions
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
shallots (sliced)
0.00
shallots (sliced)
0.00
tbsp
tbsp
dried shrimp (soaked and minced)
0.00
tbsp
tbsp
dried shrimp (soaked and minced)
0.00
Chinese sausages (diced)
0.00
Chinese sausages (diced)

Flour mixture and seasoning:

0.00
g
g
rice flour
0.00
g
g
rice flour
0.00
g
g
corn starch
0.00
g
g
corn starch
0.00
g
g
radish water
0.00
g
g
radish water
0.00
g
g
chicken stock powder
0.00
g
g
chicken stock powder
Pepper to taste
Pepper to taste

Others

7 inch round aluminium pan
7 inch round aluminium pan
Baking paper
Baking paper
Oil for greasing
Oil for greasing

Steps

1

Peel radishes. Grate and mix with ½ tsp salt for 5 minutes. Squeeze out excess water. Set aside radish water.
Peel radishes. Grate and mix with ½ tsp salt for 5 minutes. Squeeze out excess water. Set aside radish water.
Mark as completed

2

Heat the oil in a wok. Stir fry shallots until translucent. Add minced shrimp and fry until fragrant. Add diced sausages and fry for 1 minute. Set aside filling mixture.
Heat the oil in a wok. Stir fry shallots until translucent. Add minced shrimp and fry until fragrant. Add diced sausages and fry for 1 minute. Set aside filling mixture.
Mark as completed

3

Stir fry grated radish in the wok for 3 minutes.
Stir fry grated radish in the wok for 3 minutes.
Mark as completed

4

Mix rice flour, corn starch, 120g radish water, chicken stock powder, pepper.
Mix rice flour, corn starch, 120g radish water, chicken stock powder, pepper.
Mark as completed

5

Mix filling ingredients to the radish. Stir in the flour mixture. Adjust with 1-2 tbsp radish water if it is too dry.
Mix filling ingredients to the radish. Stir in the flour mixture. Adjust with 1-2 tbsp radish water if it is too dry.
Mark as completed

6

Press the radish mixture into a lined and greased 7-inch pan. Steam on high heat in a covered wok for 40 minutes.
Press the radish mixture into a lined and greased 7-inch pan. Steam on high heat in a covered wok for 40 minutes.
Mark as completed

7

Cool completely, slice and pan fry until edges are crispy. Serve with XO sauce and chopped spring onions.
Cool completely, slice and pan fry until edges are crispy. Serve with XO sauce and chopped spring onions.
Mark as completed

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