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* 3 [[turnips]], shredded |
* 3 [[turnips]], shredded |
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* 1½ teaspoons [[Chinese five-spice powder]] |
* 1½ teaspoons [[Chinese five-spice powder]] |
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− | * 2 teaspoons [[salt]] |
+ | * 2 teaspoons [[w:c:recipes:salt|salt]] |
* ½ teaspoon [[chicken bouillon]] granules |
* ½ teaspoon [[chicken bouillon]] granules |
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* 1 tablespoon ground [[white pepper]] |
* 1 tablespoon ground [[white pepper]] |
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== Directions == |
== Directions == |
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# Boil 2 tablespoons of [[oil]] in a wok. |
# Boil 2 tablespoons of [[oil]] in a wok. |
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− | # Add [[mushroom]]s, sausages, [[shrimp]], [[ginger]], [[turnips]], 5 spice powder, [[salt]], [[chicken]] bouillon, and [[pepper]], cook for 5 minutes |
+ | # Add [[mushroom]]s, sausages, [[shrimp]], [[ginger]], [[turnips]], 5 spice powder, [[w:c:recipes:salt|salt]], [[chicken]] bouillon, and [[pepper]], cook for 5 minutes |
# Cover [[turnips]] in [[rice flour]], cook for approx 45 minutes on low heat. |
# Cover [[turnips]] in [[rice flour]], cook for approx 45 minutes on low heat. |
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[[Category:New Year's Recipes]] |
[[Category:New Year's Recipes]] |
Revision as of 20:02, 31 March 2011
Description
This recipe is handed down from my mom's mom. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the DIM-SUMs in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten HOT after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)" Original recipe yield: 6 to 8 servings.
Ingredients
- 2 tablespoons vegetable oil
- 8 ounces Chinese dried mushrooms, soaked overnight in water
- ⅓ cup dried shrimp, soaked in water overnight and drained
- 1 pound pork sausage, sliced
- 1 tablespoon vegetable oil
- 2 slices fresh ginger root
- 3 turnips, shredded
- 1½ teaspoons Chinese five-spice powder
- 2 teaspoons salt
- ½ teaspoon chicken bouillon granules
- 1 tablespoon ground white pepper
- ⅔ pound white rice flour