Did I ever happen to mention the Missus’s obsessions? It really doesn’t take much…just a simple mention of an item, and a fast growing seed is planted. It’s something that demands immediate attention…if left alone to germinate, well, let’s not go there.
This past Saturday, we had a wonderful lunch at Chin’s with Ed from Yuma, mizducky, Howie from A Foodie’s Eye View, and last but certainly not least Codergirl. In the midst of the lunch Howie happened to mention that a friend of his makes Turnip Cakes at home. Now at the mention of this little comment, I saw the Missus perk up, and though I don’t think anyone else noticed it, with just the little "they make it at home…" I knew we’d be making turnip cakes.
And so it’s off to 99 Ranch Market we go……
We’ve always had pretty good outcomes with recipes from Ellen Leong Blonder’s book Dim Sum: The Art of Chinese Tea Lunch
Turnip Cakes
2-3 Tb Small Dried Shrimp(optional – also soaking them in hot water for 20-30 minutes and draining is optional, we didn’t do this)
2 1/2 – 3 cups(lightly packed) Coarsely shredded Daikon Radish
1 Lup Cheong(Chinese sausage) finely diced
2 Green Onions (include white parts) finely sliced
1-2 Tb Cilantro – finely chopped
2 Cups Rice Flour (* Important note – use rice flour, do not use sweet/glutinous rice flour)
1 Tsp salt(adjust up if not using shrimp)
1/2 Tsp Sugar
1/4 Tsp Ground White Pepper
1 1/2 Cups Water
Vegetable/Canola Oil
1 – Place shredded radish in a small pot or saucepan with water. Bring mixture to a boil, than reduce the heat to a low and simmer for 15 minutes or until tender, stirring occasionally. Remove from heat. Remove radish from liquid(do not discard the cooking liquid) and place in measuring cup. Add in cooking liquid to bring the amount to approximately 3 cups. Let the mixture cool to a lukewarm temperature.
2 – While radish is cooking, heat 2 teaspoons of oil in a skillet or wok. When oil starts to smoke add the Lup Cheong,Green Onions, and Dried Shrimp. Stir fry for 1 or 2 minutes. Remove the mixture from heat and stir in Cilantro.
3 – Get the steamer going.
4 – In a bowl mix the rice flour, salt, sugar, and white pepper. Add the radish and cooking water, and stir to a batter-like consistency. Add the Lup Cheong mixture to the batter and mix. Pour mixture into a 8×8 cake pan, or a 9 inch round cake pan.
5 – Place cake pan into steamer, and steam at a medium-high boil for 35-45 minutes.
6 – Once done, remove the turnip cake from the steamer and let cool.
Once cool, you can cut into squares and fry, or fry, than add egg, or whatever preparation you 
desire.
I fried up a few squares, and the Missus told me, "you know what this means, don’t you?" "Wellll, I guess no more store bought, and we’ll cross this off our Dim Sum list, ala’ Sticky Rice in Lotus Leaf?"
Thanks alot Howie…just kidding of course. Turnip cake turned out to be much easier than we thought.
I’ve had a few Emails asking if I still cook, and yes I am, but recently it’s been really simple things like Soboro, and other stir fries, but I thought this would be of some interest. I’ll be back with another restaurant tomorrow.