Don't miss another issue…      Subscribe

Steamed Turnip Cake

 

67

Yield

1

cake

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound cornstarch
3 cups water
cold
6 pounds turnip
peeled and grated
10 ounces sausage
cantonese, (about 8 sausages)
½ cup shrimp
chinese, dried
*
6 tablespoons vegetable oil
1 teaspoon soy sauce, tamari
½ teaspoon sugar
2 cups chicken broth
(or use water and bouillon cubes)
½ cup water
1 tablespoon cooking wine
*
1 tablespoon sugar
1 ½ teaspoons salt
1 teaspoon black pepper
ground

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 1219g (43.0 oz)
Amount per Serving
Calories 104936% of calories from fat
 % Daily Value *
Total Fat 41g 64%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 1783mg 74%
Total Carbohydrate 49g 49%
Dietary Fiber 15g 59%
Sugars g
Protein 44g
Vitamin A 1% Vitamin C 133%
Calcium 25% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed