Turnip Cake with Cured Meats 臘味蘿蔔糕

A classic Cantonese dim sum dish, this savory turnip cake is made with shredded white radish, rice flour, and a flavorful medley of Chinese cured pork sausage, dried shrimp, and dried shiitake mushrooms. It's typically steamed and then pan-fried for a crispy exterior.

Nutrition (per serving)

Ingredients

• 1.5 kg White radish (daikon)
• 250 g Rice flour
• 50 g Wheat starch
• 700 ml Water (for flour mixture)
• 2 pieces Cured pork sausage (lap cheong) (about 100g)
• 1 piece Cured duck liver sausage (run cheong) (about 50g)
• 30 g Dried shrimp
• 5 pieces Dried shiitake mushrooms (medium size)
• 3 pieces Shallots
• 1.5 tsp Salt
• 1 tsp Sugar
• 0.5 tsp White pepper
• 1 tbsp Oyster sauce
• 0.5 tsp Sesame oil
• 2 tbsp Cooking oil

Steps

1. Soak dried shrimp and dried shiitake mushrooms in warm water until softened. Squeeze excess water from dried shiitake mushrooms, remove stems, and dice them. Dice the dried shrimp.
2. Dice cured pork sausage and cured duck liver sausage into small pieces.
3. Peel and shred white radish.
4. Heat cooking oil in a wok or large pan. Sauté diced shallots until fragrant. Add diced cured pork sausage, cured duck liver sausage, dried shrimp, and diced shiitake mushrooms. Stir-fry until fragrant and slightly crispy. Remove from pan and set aside.
5. In the same pan, add shredded white radish. Cook over medium heat, stirring occasionally, until the radish softens and releases its moisture. This will take about 15-20 minutes.
6. In a large bowl, combine rice flour, wheat starch, and water. Stir until a smooth batter forms. Add salt, sugar, white pepper, oyster sauce, and sesame oil. Mix well.
7. Add the cooked radish (and its liquid) and the sautéed cured meats mixture back into the flour batter. Mix thoroughly to combine all ingredients evenly.
8. Grease a heatproof steaming dish or loaf pan. Pour the mixture into the prepared dish. Steam over high heat for 60-70 minutes, or until a skewer inserted into the center comes out clean.
9. Let the turnip cake cool completely before slicing. For best results, pan-fry slices until golden brown and crispy before serving.

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