Turnip Cake
With Mazola® Corn Oil
Recipe created by: @willhkwong
SERVING SIZE
2 to 3 Servings
TOTAL TIME
1 Hour 30 Minutes
SKILL LEVEL
Intermediate
Ingredients:
TURNIP CAKE:
- 2 LB (900 G) – Daikon Radish (grated)
- 2 Link – Chinese Sausage (diced)
- 2-3 OZ (60-90 G) – Shiitake Mushroom (diced)
- 1 TSP (5 G) – White Sugar
- 1/2 TSP (2.5 G) – White Pepper
- 3 TBSP (45 G) – XO Sauce
- 3 Clove – Garlic
- 1 TSP (5 ML) – Soy Sauce
- 0.75 OZ (20 G) – Green Onion (1/8″)
- 1/2 Cup (120 G) – Bean Sprout
- Mazola® Corn Oil
BATTER:
- 1 3/4 Cup (220 G) – Rice Flour
- 2 TBSP (30 G) – Cornstarch
- 1 1/2 Cup (375 ML) – Water/Daikon Radish Liquid
Instructions:
- For Daikon Radish, start off by cutting both ends, peeling and grating into a mixing bowl. Strain excess liquid and reserve.
- Cook in a wok or pan over medium heat for 5-8 minutes until softened and liquid is released. Add a small amount of liquid to help soften if needed.
- Cook the Chinese Sausage, and Shiitake Mushroom until fragrant.
- Make the batter by combining and whisking Rice Flour and Cornstarch with the reserved radish liquid (and water if needed) to form a smooth batter.
- In a greased squared pan. Steam over medium-high heat for 45-60 minutes until set. Cool completely (preferably overnight).
- Slice the chilled turnip cake into 1-inch cubes. Lightly coat in some Rice Flour for additional crunch.
- Heat Mazola Corn Oil to 175°C/350°F and fry the cubes in batches until golden and crispy, about 2-3 minutes.
- In a wok or large pan, heat 1-2 tbsp of the over medium heat. Add minced garlic and sauté until fragrant.
- Stir in XO Sauce, and Soy Sauce. Mix well.
- Add the fried radish cake cubes to the pan and stir-fry until evenly coated in the sauce.
Recipe created by: @willhkwong
