*  Exported from  MasterCook  *

                          STEAMED TURNIP CAKE

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Chinese

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Corn starch
  3       c            Water, cold
  6       lb           Turnips,
                       -peeled and grated
 10       oz           Cantonese sausage
                       -(about 8 sausages)
    1/2   c            Chinese dried shrimps
  6       tb           Cooking oil
  1       t            Soy sauce
    1/2   ts           Sugar
  2       c            Chicken broth
                       -(or use water
                       -and bouillon cubes)
    1/2   c            Water
  1       tb           Cooking wine
  1       tb           Sugar
  1 1/2   ts           Salt
  1       t            Ground pepper

 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 T of oil in a pan and
 stir fry the sausages and dried shrimps for about 7
 mins. Add the soy sauce, cooking wine and about 1/2 t
 sugar. Stir fry for 1 more minute, remove from heat,
 and set aside.

 In a large stock pot, heat up about 4 T of oil, the
 chicken broth, about 1/2 cup of water, about 1 T
 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.

 NOTES:

 *  An easy recipe for Cantonese salty turnip cakes --
 We usually make this cake in winter time.  I got this
 recipe originally from  a magazine in Hong Kong.  It
 is a new and easy way to make this Cantonese
 specialty.  I have tried this recipe on about ten
 Americans.  They all like it.

 *  If you don't have a steamer, a 16 quart stock pot
 can be a very good steamer.  Any casseroles that can
 fit in your steamer can be used instead of cake pans.

 *  Cantonese sausages are usually made with pork
 cubes.  They are made by dehydrating the sausages with
 cold air and are usually available in the winter time.
 The diameter is about the same as American breakfast
 sausages but is about 5 to 6 inches long. The sausages
 have to be cut into very fine cubes so that they mix
 well with the turnips. The cake tastes good partly
 because of the flavor of the sausages. I have never
 tried anything else. But I think bacon bits might be
 able to mix well with the turnip mixture. Of course,
 the cake will taste different with bacon bits.

 : Difficulty:  moderate.
 : Time:  1 hour preparation, 2 hours cooking and
 cooling. : Precision:  measure the ingredients.

 : Infan Cheong
 : Computer Science Dept., U.  of Illinois,
 Urbana-Champaign, Illinois, USA :
 [email protected]

 : Copyright (C) 1986 USENET Community Trust



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