Turnip Cake with XO Sauce

1 hr 30 mins

easy

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
1kg Chinese turnip
½tsp salt
XO sauce
Chopped spring onions
3tbsp oil
5shallots (sliced)
2tbsp dried shrimp (soaked and minced)
2Chinese sausages (diced)
Flour mixture and seasoning:
100g rice flour
15g corn starch
120-140g radish water
6g chicken stock powder
Pepper to taste
Others
7inch round aluminium pan
Baking paper
Oil for greasing

Directions

1.

Peel radishes. Grate and mix with ½ tsp salt for 5 minutes. Squeeze out excess water. Set aside radish water.
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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.
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3.

Stir fry grated radish in the wok for 3 minutes.
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4.

Mix rice flour, corn starch, 120g radish water, chicken stock powder, pepper.
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5.

Mix filling ingredients to the radish. Stir in the flour mixture. Adjust with 1-2 tbsp radish water if it is too dry.
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6.

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

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