breakfast • brunch,
[ Ingredients ]
800 g Chinese white radish
5-6 dried shiitake mushrooms
50 g dried shrimps
200 g Chinese sausage 臘腸
Flour Mixture
200 g rice flour 粘米粉
30 g corn starch 粟粉
250 ml water
Seasoning
1 tsp salt
1 tsp sugar
1/2 tsp white ground pepper
Garnish (optional)
20g spring onions
10 g sesame seeds
[ Method ]
1 Soak the mushroom and dried shrimp in water until soft separately for about 30 minutes. Once the mushrooms are soft, dice into small pieces and use a food processor to chop the dried shrimps.
2 Peel the radish and cut off both ends. Use a food processor with a coarse grater to grate the radish.
point >> I like my radish cake to have more texture, therefore, I usually use the coarse grater.
3 Cut the Chinese sausage into small pieces.
4 In a bowl, combine the rice flour and corn starch with water. Mix until smooth.
5 In a sauce pan, heat up some oil on medium high heat. Add Chinese sausage, and mushroom to sauté until aromatic (keep about 50g for garnish, optional), about 2 minutes. Then add the dried shrimp and sauté again for about 3-4 minutes.
6 Add the grated radish and sauté thoroughly for 5 minutes. Add the rice flour mixture and reduce to medium heat. Now keep mixing constantly and add seasoning. Once the radish mixture begins to thicken but not too firm, remove from heat and transfer to a glass or baking tray.
point >> If it looks firm, you can add some water and mix well.
7 Steam the radish cake over water on high heat for 40-45 mins. Before it's ready, add saved Chinese sausage and mushroom in step 5, on top of the radish cake for garnish and steam for an extra 3 mins.
8 Sprinkle with some sesame seeds and chopped green onions.
point >> You can serve this radish cake at this stage for a healthier option, otherwise, you may proceed to step 9 for a more sensational way to enjoy radish cake :D
9 Slice the radish cake into desired shape and thickness, then pan fry on medium high heat until golden. Ready to serve.'
[ Kitchen Notes ]
{ Recipe } Chinese Radish Cake 廣式蘿蔔糕
Happy Chinese New Year!! Oops... I think it is over soon! :P Anyway, how's your CNY so far? Mine, was good. Got a reunion dinner at in-laws, a little bit of fishing and I finally made this Chinese Radish Cake. I remembered mum used to make this and the New Year Cake (Niangao 年糕) every Chinese New Year .
I missed those days.
Anyway, have you tried the Chinese Radish Cake before? This is my all time favourite whenever I go yum cha. They normally served as a pan fried dim sum. But lately, they are also served as a steamed dish which I find more original and healthy. Mum used to fry radish cake with XO sauce and it is yummmm~
This batch I made it a bit lumpy but the taste was great. According to my father-in-law, he said next time I can put a little bit more water, then it should turn out smoother :D Thank God that I have a father-in-law who can really cook!
There are many different recipes in the internet world, this time I picked the one from Day Day Cook 日日煮. Yes, it is a Chinese site, but you can choose to read in English. Awesome right? I know! So now you can cook Asian food without any trouble! :)
I missed those days.
Anyway, have you tried the Chinese Radish Cake before? This is my all time favourite whenever I go yum cha. They normally served as a pan fried dim sum. But lately, they are also served as a steamed dish which I find more original and healthy. Mum used to fry radish cake with XO sauce and it is yummmm~
This batch I made it a bit lumpy but the taste was great. According to my father-in-law, he said next time I can put a little bit more water, then it should turn out smoother :D Thank God that I have a father-in-law who can really cook!
There are many different recipes in the internet world, this time I picked the one from Day Day Cook 日日煮. Yes, it is a Chinese site, but you can choose to read in English. Awesome right? I know! So now you can cook Asian food without any trouble! :)
Chinese Radish Cake
800 g Chinese white radish
5-6 dried shiitake mushrooms
50 g dried shrimps
200 g Chinese sausage 臘腸
Flour Mixture
200 g rice flour 粘米粉
30 g corn starch 粟粉
250 ml water
Seasoning
1 tsp salt
1 tsp sugar
1/2 tsp white ground pepper
Garnish (optional)
20g spring onions
10 g sesame seeds
[ Method ]
1 Soak the mushroom and dried shrimp in water until soft separately for about 30 minutes. Once the mushrooms are soft, dice into small pieces and use a food processor to chop the dried shrimps.
2 Peel the radish and cut off both ends. Use a food processor with a coarse grater to grate the radish.
point >> I like my radish cake to have more texture, therefore, I usually use the coarse grater.
3 Cut the Chinese sausage into small pieces.
4 In a bowl, combine the rice flour and corn starch with water. Mix until smooth.
6 Add the grated radish and sauté thoroughly for 5 minutes. Add the rice flour mixture and reduce to medium heat. Now keep mixing constantly and add seasoning. Once the radish mixture begins to thicken but not too firm, remove from heat and transfer to a glass or baking tray.
point >> If it looks firm, you can add some water and mix well.
7 Steam the radish cake over water on high heat for 40-45 mins. Before it's ready, add saved Chinese sausage and mushroom in step 5, on top of the radish cake for garnish and steam for an extra 3 mins.
8 Sprinkle with some sesame seeds and chopped green onions.
point >> You can serve this radish cake at this stage for a healthier option, otherwise, you may proceed to step 9 for a more sensational way to enjoy radish cake :D
9 Slice the radish cake into desired shape and thickness, then pan fry on medium high heat until golden. Ready to serve.'
♥ bon appétit :)
- This radish cake can be stored in the fridge for a couple of days .
- Sick of having toast for breakfast everyday? Why not making this the night before and heat it up for the next morning? I am sure you will like it :D
[ Post Notes ]
- This recipe is for my own record. If you use this recipe and would like to include in your blog, please be nice and credit the original site: DayDayCook.
- The point below each step is either my experience or extra information from the original recipe and would like to share with you and to enhance your cooking enjoyment.
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