Subj : Lunar New Year 07
To   : All
From : Dave Drum
Date : Sun Jan 22 2023 17:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Luo Go Bao (Daikon Cake w/Garlic Hoisin Sauce)
Categories: Seafood, Pork, Vegetables, Herbs, Chilies
     Yield: 8 servings

 2 1/2 tb Oil; more for greasing
     2 tb Small dried shrimp
     1 lb Daikon; peeled
     2    (6") dried Chinese link
          - sausages; casings removed,
          - fine chopped
     1 md Shallot; fine chopped
   1/2 c  + 2 tbsp. green onion; fine
          - chopped
   1/2 ts Sugar
     2 ts Salt
 1 1/2 c  Rice flour
   1/4 ts Five-spice powder
     5 tb Hoisin sauce
   1/4 c  Garlic-chile sauce
     1    Red chile; thin sliced,
          - garnish

 Grease an 8" square baking dish, and line with parchment
 paper; set aside. Cover shrimp with 1/2 cup of hot water
 and soak until soft, 25 to 30 minutes; drain, finely
 chop, and set aside. Grate daikon on the small holes of
 a box grater. Transfer to a 4-qt. saucepan with 1/3 cup
 of water and bring to a simmer over medium-low heat;
 cook until water has evaporated, about 35 minutes, and
 set aside. Heat 1/2 tbsp. oil in 10" skillet over
 medium-high heat. Add sausage; cook, stirring
 occasionally, until browned, about 7 minutes. Add
 reserved shrimp, the shallots, and 1/2 cup green onions;
 cook until shallots and onions are soft, about 4
 minutes. Stir in sugar and half the salt; set aside.

 Bring 1 1/2 cups water to a boil in the bottom of a 12"
 skillet. Whisk remaining salt, the rice flour, and
 five-spice powder in a large bowl; stir in 1 cup plus 2
 tbsp. water and reserved daikon until a thick,
 porridge-like batter forms. Stir in reserved sausage
 mixture to combine, and spread evenly in prepared pan.
 Place pan in a 12" bamboo steamer, and place steamer
 over skillet. Cover and steam, until set, about 40
 minutes. Let cool 1 hour, invert pan onto a plate, peel
 away parchment and cover loosely with plastic wrap;
 freeze cake for 30 minutes, or refrigerate overnight.

 Mix hoisin, garlic chili sauce, and remaining green
 onions in a small bowl. Slice cake into 8 rectangles.
 Heat remaining oil in a 12" nonstick skillet over
 medium-high heat. Working in 2 batches, cook, flipping
 once, until crisp and golden, 3 to 4 minutes, and
 transfer to a serving plate; serve with spicy hoisin
 sauce, and garnish with sliced chile.

 By: Kit Yau

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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