Recipes
Turnip cake
Did you know Chinese turnip cake, a beloved Lunar New Year dish, isn’t made from turnips but from daikon radish?
Ingredients
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- 570g white radish (mooli), halved
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- 1 tbsp dried shrimp, soaked and finely chopped
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- 1 tbsp dried mushrooms, soaked and finely chopped
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- 170g rice flour
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- 200ml water
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- 1 tbsp olive oil
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- 2 shallots, finely chopped
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- 1/2 tsp salt
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- 1/4 tsp white pepper
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- 1/2 tsp sesame oil
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- Oil for brushing and frying
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- Soy paste (to taste, for serving)
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- Chilli sauce (optional, for serving)
Method
Prepare the ingredients:
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Peel the radish and grate into a bowl
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Peel and finely chop the shallots
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Soak the dried shrimp and mushrooms separately in warm water until soft, then finely chop.
Make the batter:
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In a bowl, mix the rice flour with 200ml of water to form a smooth mixture
Cooking the radish:
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Heat 1 tbsp olive oil in a pan.
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Sauté the shallots until fragrant, then add the dried shrimp and mushrooms.
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Add the finely chopped radish and stir-fry briefly.
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Cover with a lid and let it simmer for about 10 minutes until the radish softens.
Seasoning:
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Add salt, white pepper, and sesame oil.
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Gradually pour the rice flour mixture into the pan, stirring continuously until the mixture thickens.
Steaming:
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Transfer the mixture into a greased baking tin, smoothing the top.
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Brush a little oil on top.
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Steam for about 30 minutes, then check if cooked.
Cooling:
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Remove from the steamer and let it cool to room temperature.
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Refrigerate for a few hours (overnight for best results) to firm up.
Serving:
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Cut into slices
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As the ingredients are cooked, it can be eaten cold. However for the best flavour it should be pan fried.
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Heat a little oil in a pan
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Fry the slices until golden and crispy on both sides.
Garnishing:
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Serve with soy paste and a chilli sauce of your choice for extra flavour. We recommend Sriracha
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