1800g turnips, 2 Chinese sausage, 2T dried shrimps, 40g thousand-year-old ham, 25g dried scallops, 500g rice flour, 2 stalks of spring onion, some coriander, some shallot, some ginger, 2.5 cups of water, 2.1T oil, 4 cups of chicken stock.
SEASONINGS:
2t salt, 1.5t sugar, 2T oil, some ground white pepper.
PREPARATION :
1. Rinse and slice ginger; Rinse and dice spring onion; Rinse and dice coriander; Peel, rinse and slice shallot.
2. Peel, rinse and shave turnip into fine shreds.
3. Rinse and dice Chinese sausage.
4. Soak dried shrimps in water till soft; Remove, rinse, drain and dice.
5. Rinse thousand-year-old ham; Blanch in boiling water for 30 seconds; Remove, drain and dice.
6. Rinse dried scallops; Soak in 1.5 cups of water till soft; Remove; Arrange in a deep plate; Add sliced ginger; Pour in the water used for soaking; Arrange a steaming rack in a deep wok; Pour water into the wok till 1/4 height of the plate; Bring to the boil over a high heat; Arrange the plate on the steaming rack; Cover with a lid; Steam over a high heat for 10 minutes; Turn off the heat and remove; Tear the scallops into shreds while reserving the sauce for later use.
7. Add 1 cup of water to rice flour; Mix well to be rice flour solution.
8. Heat a wok with 2T oil over a high heat; Stir-fry shallot over a low heat till fragrant; Add dried shrimps and Chinese sausage; Stir-fry over a low heat for 6 minutes; Remove; Pour 4 cups of chicken stock and the sauce from steaming dried scallops; Bring to the boil over a high heat; Cook the turnip shreds over a medium heat till the color has changed (stir with a spatula in between); Add seasonings, thousand-year-old ham, dried shrimps, Chinese sausage and dried scallops; Stir well; Bring to the boil over a high heat and turn to a low heat; Add the rice flour solution; Mix well; Turn off the heat; Pour the mixture into a greased steaming tin; Smoothen the surface.
9. Arrange a steaming rack in a deep wok; Pour water into the wok till 1/4 height of the steaming tin; Bring to the boil over a high heat; Arrange the steaming tin on the steaming rack; Cover with a lid; Steam over a high heat for 45 minutes(Insert a bamboo skewer into the center of the cake and remove to test if 3~4 more minutes are needed: The cake is cooked if the skewer comes out clean); Turn off the heat; Remove; Sprinkle with diced spring onion and diced coriander. Ready to serve.
COOKING TIPS:
Chinese turnip cake is popular Chinese New Year food in Guangdong.
