Steamed Turnip Cake

Directions

Soak dried shrimps in lukewarm water until softened, drain. Mix well the corn starch with about 3 cups of cold water, by hand.

Dice the sausages. Heat about 2 tablespoon of oil in a pan and stir fry the sausages and dried shrimps for about 7 minutes. Add the soy sauce, cooking wine and about ½ teaspoon sugar. Stir fry for 1 more minute, remove from heat, and set aside.

In a large stock pot, heat up about 4 tablespoon of oil, the chicken broth, about ½ cup of water, about 1 tablespoon sugar, salt and ground pepper. Add the grated turnip and mix well. Cook, covered, over high heat for about 15 minutes.

Grease four 9-inch round cake pans with some shortening.

Add sausages to the cooked turnip mixture and mix well. Then add the cornstarch mixture and stir quickly over low heat until it looks transparent, about 7 minutes.

Place cake mixture in greased pans and steam over high heat for 1 hour and 20 mins.

Let the cakes cool completely before cutting. Cooled cakes can be easily taken out of pans upside down. Turnip cakes taste better when served warm and topped with soy sauce and a little bit of chili sauce. Or they can be cut up into thin slices and pan fried slightly with oil before serving.