![]() ![]() I did not test it but eating white food in fall and winter is a long Chinese history. In the following month, we will begin to embrace holidays.įood with white color, like radish and lotus root, lotus seeds, and white lily are considered to be beneficial lung according to Wuxing Healthy Science. So I am testing, trying and preparing my New Year dinner dishes and spring festivals dish now. We will have a big family part for this year. When winter finally comes, the feeling of New Year becomes stronger too. Those savory and yummy cake desserts are perfect side dish for a morning tea especially in fall or winter. There are also fried sponsored cake and taro cake. In Chinese, we name this type of cake as Gao in marinade or Gow in Cantonese dialect. NOTE: You can also make naturally colorful Lo Bak Go with the addition of 1/3 cup grated purple sweet potato or 2-3 tablespoons of grated beetroot.Classic dim sum dish-Chinese turnip cake (Radish cake)Ĭhinese radish cake or turnip cake is a famous Chinese dessert available during the morning dim sum, Yun Cha. * Daikon holds more water, so if using this root veg, squeeze out the liquid after pan-frying and use this excess liquid as part of the water to make the batter or else the batter will be too watery. Serve with fresh chives, sprouts, and radish slices and a vegan oyster sauce for dipping. Heat your pan up again with another tablespoon of oil and pan-fry both sides until golden brown and crispy. Let cool for an hour before either storing the loaf and pan in the refrigerator, or turn the loaf out and cut into 3/4" slices. Cover the pot with a tight-fitting lid and steam on medium-high heat for 20 minutes. Bring to a boil and put the turnip loaf in. Place a steamer basket into a large pot filled with 2 inches of water. (I used two small dishes because I don't own a wok/pot and lid that would fit a regular-sized loaf pan.) ![]() Oil two 6" x 6" or 9" x 5" loaf pan / baking dish or heatproof bowl and pour in the batter, smoothing out a flat surface. Mix in the cooled vegetables to the batter. Pour in the water (or squeezed out daikon liquid) and stir to combine into a smooth thick batter. Measure out the rice flour, cornstarch, salt and white pepper into a bowl. Add this to the turnips and let cool slightly. Season with the smoked paprika and soy sauce. Add a little more oil and saute the green garlic and mushrooms for 5 minutes. Saute the radishes and sugar for 5 minutes until softened. Heat a frying pan up with one tablespoon of oil. If you don't have a steamer basket, then place a heatproof bowl upside down inside the pot, fill it with 2 inches with water and place your taro cake pan on top of the inverted bowl to cover and steam.Ĭoarsely grate the turnips or daikon* and toss it with sugar. I've used two rimmed small 6" x 6" (15cm x 15cm) or one 9" x 5" (23cm x 12cm). NOTE: In terms of equipment, you will need small rimmed loaf pans (or tins or heatproof dishes) that will fit into a covered pot. Traditionally, this dish is made with daikon*, a large elongated radish, but this week in my Local Roots CSA share, I received some beautiful white turnips and thought it would be great to try in this dish as it is called a "Turnip" Cake after all! (Apparently the name is a misnomer, as it was uncommon to find a white radish outside of Asia, and was named Turnip Cake for lack of a better translation, and the name just stuck.) Anyhow, it was perfect, and I preferred using the turnips because they have a lower water content than daikon. As with most foods for the new year, most of it is prepared in advance an simply sliced up and then pan-fried to be enjoyed during the celebrations. The process is simple, but there are a few steps to take before you get those crispy umami slices. One of my favorite dim sum dishes, I usually only make Turnip Cake at home during Lunar New Year.
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