*  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
   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.
   *  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 :
   : Copyright (C) 1986 USENET Community Trust
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