Cantonese style radish cake - turnip cake - daikon cake

Ingredients

Ingredients:

• 1.5- 1.8kg radish
• 3 liters water
• 115g chinese sausages, skinned then diced
• 50g chinese mushrooms, soaked till soft then diced
• 115g dried shrimps, soaked till soft then roughly chopped
• 6 shallots, sliced
• 12 tbsp oil, for frying
• Extra oil for greasing
• 600g rice flour
• 115g wheat starch (tung min flour)

Seasoning:

• 3 tsp salt
• 3 tsp sugar
• 1.5tsp chicken granules (optional)
• Few drops of sesame oil
• Dash of pepper
• Hoisin sauce or chili sauce to serve

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Honey and old style mustard baked chicken

Preparation

• Method:
  
  1. Heat oil, saute dried prawn, chinese sausages and mushroom until fragnant. Add season to taste.
  2. Stir in 2.5 liter water and bring to boil.
  3. In the meantime, combine rice flour and wheat starch with the remaining water to form a paste.
  4. Combine sauted ingredients and paste till well combine.
  5. Steam over rapid boiling water in a greased pan for about 1 hour or till done.
  6. Serve with some chopped spring onion, fried shallots and red chilies, or you may pan fry it for more extra crunchiness.
  Notes:
  
  1. I grate my radish in stead of cutting it, it is easier and faster.
  2. You may store it in refrigerator and pan-fry it before serve.
  3. This recipe is quiet much, suggest cut to half amount for normal portion.