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Banh Cu Cai (Turnip Cake)
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1 or 1/2 Daikon
2 cup Chicken Broth
1 chopped Green Onion
1 Chinese Sausage
1/4 cup Dried Shrimp (soaked in water)
3 cup Rice Flour
2 cup Water
1 tsp. Oil
1 tsp. minced Garlic
1 tsp. Sugar
1/8 tsp. Mushroom Seasoning
1 tsp. sliced Shallots
1 Tbsp. Oil
In a bowl add 3 cups Rice Flour and 2 cups Water. Mix well. Add 2 cups Chicken Broth. Mix and let it sit for 20 minutes.
Use 1 or 1/2 a Daikon. Peel and cut into slices. In a small sauce pan, boil the Daikon for about 10 minutes. Remove and cut into small pieces.
Put in a bowl and set aside. Cut 1 Chinese Sausage into small pieces. Put in a bowl and set aside. Soak 1/4 cup Dried Shrimp in water for about 4 hours.
Drain out and chop into small pieces. Put in a bowl and set aside. In a pan add in 1 tsp. Oil. Using medium heat, add in 1 tsp. minced Garlic.
Saute for a few minutes. Add in the chopped Dried Shrimp. Add in the chopped Chinese Sausage. Mix for a few minutes and add in the chopped Green Onions.
Remove from heat and set aside. Add 1 tsp. Sugar into batter. Add 1/8 tsp. Mushroom Seasoning. Mix well.
Add chopped Daikon. Add the stir-fry mixture. Mix well. Using a large pan add in the batter mixture.
Using medium-low heat, stir the mixture until it becomes a paste texture. Remove from heat and put into baking pan.
Steam for 45 minutes. After 45 minutes, remove and set aside to cool. Put in the refrigerator overnight. Next day take out from baking pan. Cut into squares, about 1/2 inch thick.
In a large pan add 1 Tbsp. Oil. Add 1 tsp. sliced Shallots. Saute for a few minutes. Add in your Turnip Cake.
Fry until it turns slightly golden remove and serve.