RADISH CAKE RECIPES

Steps:

• In a small bowl, soak the dried shrimp until softened. Set aside, drain well and cut both shrimp and shiitake mushroom into really small cubes.
• Peel all the skin of radish and then use a shredder to finely shred the radish. If you do not want to taste any radish texture in the final cake, shred the radish as small as possible.
• Transfer shredded radish in a large pot or bowl, spread salt on the surface and rub with hand. Set aside for around 20 minutes to 30 minutes until the radish shreds are totally softened.
• To prepare the side ingredients: in a small pan, add around 1/2 tablespoon oil and then fry onions, dried shrimp, sausage and shitake mushroom until aroma. Set aside.
• Squeeze the water out and transfer to another large mixing pot. Mix all the flour with the water squeezed out from the radish and the left water. Add radish shreds and Chinese five spice powder. Mix well and heat over medium fire to boil.
• Add other side ingredients and mix well.
• Brush some oil on your container and then transfer the mixture to the container. Steam for around 50 minutes; absorb any water on surface with a clean gauze or towel.
• Cut into slices around 1.5 cm in thickness after cooling down.
• Pan-fry until slightly brown on both sides. Sprinkle some chopped green onion and serve with your favorite tea.

Steps:

• We'll be prepping several ingredients here:
• We'll need to cook everything for a bit and add some flavors before it becomes a turnip cake mix that we can steam.
• While our wok is cooking, we'll prepare our cake pan by:
• Once the turnip mix is done cooking in the wok, we'll prepare for steaming.
• To tell if the cake is done, you can stick a chopstick straight into the pan.
• While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
• Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence: