Based on the recipe from: http://www.epicurious.com/recipes/food/views/Turnip-Cake-Law-Bock-Gow-100779, the following is my slightly varied version of this wonderful dish:
- 10 ounces Chinese sausage or bacon (I used sausage for this recipe)
- 1 large Chinese white turnip, about 3 pounds
- 8 Chinese dried mushrooms
- 1/2 cup Chinese dried shrimp, about 1 1/4 ounces
- 2 teaspoons Shao Hsing rice cooking wine
- 1 tablespoon sugar
- 2.5 cups rice flour
- Spring onion (2 stalks)
- Fresh cilantro (Just a little for garnish)
- Toasted white sesame Seeds
- White Pepper and salt
Step 1: Peel the turnip and grate to make about 4 1/2 cups. In a 3-quart saucepan, combine grated turnip and about 1 quart cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes, or until very tender. Drain, reserving the cooking liquid.
Step 2: Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/2 cup cold water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.
Step 3: Finely chop the sausage. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms, spring onion and shrimp, and stir-fry 2 to 3 minutes. Add the rice wine, sugar, and pan juices from the bacon, and stir to combine. Remove from heat.
Step 4: Return the cooked, drained turnip to the saucepan, add the sausage and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the hot turnip broth. Pour this batter into the saucepan, add the salt, white pepper and stir until combined. The consistency will resemble that of rice pudding. Pour mixture into a heatproof 8-inch round dish.
Step 6: When ready to eat, cut cake into quarters. Cut them to 2-3" wedges or slices depending on your preference. Heat a flat-bottomed skillet over medium heat until hot but not smoking. Add just enough oil to barely coat the wok. Add the turnip cake slices in batches and cook 2 to 3 minutes per side, until golden brown. Serve immediately, serve with soy sauce, oyster sauce, chilli sauce or even my personal favorite Hoisin sauce! Enjoy!