This is pan fried turnip cake, or 香煎蘿蔔糕, a delicious turnip cake that is first steamed with daikon radish, Chinese sausage, shiitake mushrooms, dried shrimp and scallions that is pan fried until crispy and golden brown.
Chinese turnip cake always makes me think of busy dim sum Sundays with family and friends and is such a nostalgic dish. Like my shrimp cheung fun recipe, this was born out of a craving during the COVID19A quarantine and wanting some luo bak go and not being able to go out for dim sum!
This is such an easy recipe—it's one of those one pot recipes where you throw everything togeher and let it cook. There's only a little prep work involved where you have to shred the daikon radish and stir fry the ingredients before mixing all of it in a bowl. To steam the turnip cake, I used a 12x3 metal circle pan that fit my wok, but you can honestly use whatever you have on hand and you can separate the batches depending on the size of your pan and steamer. Steam for an hour, let cool completely and it's ready to eat! Or, my favorite way is to cut it up and pan fry with some oil for a great crispy outside and soft turnip cake inside. I typically like to cover it and leave in the fridge overnight for it to settle and then crisp it up for breakfast or dim sum brunch the next day!
I'm so happy that we can now enjoy this dish at home and I hope you enjoy it too!
Recipe Serves 8
Until next time,
To be honest, my experience with Indian cuisine goes only so far as dishes that are popular in America--Chicken Tikka Masala, Butter Chicken, Tandoori meats, Roti, Naan bread, Curry, etc. I definitely can't claim to be very knowledgeable when it comes to Indian cuisine, and I have to admit that because of my inexperience with it, I've been scared to try new dishes in authentic Indian restaurants because I like to stay in my comfort zone of what I do know and recognize on the menu. That being said, I am very blessed to work with people from different cultures and my coworker Urvi brought in this tasty Indian snack called Sev Puri, or Chaat to share with us at work. The second I put the Puri chip into my mouth, I knew I had to get my hands on the recipe! The moment I swallowed, I put my hand on Urvi's arm and said, 'Please teach me how to make this!!'
It was so delicious that I wanted to learn to make it at home too, like all the time. The flavors of this Sev Puri Chaat recipe are incredibly fresh and simply bursting with flavors and textures. Crispy, tangy, sweet and has a hint of spice (dependent on how much pepper powder you put in it). From the first bite, this snack will take you on an adventure through flavor town and *sings* a whole new world...a new fantastic point of view...
If you've never had Chaat, the only way I know how to describe it is an Indian version of nachos topped with salsa. However, because there is no cheese, the dish is much more light, and therefore so very easy to eat lots of! (Not that you should eat too much of anything, but it's not as heavy and greasy as nachos with cheese and all the fixings). Urvi graciously welcomed me into her home and allowed me to film her showing me how to make the Sev Puri. I was happy to learn that the ingredients were all relatively inexpensive and are easy to find in any Indian supermarket. (I look forward to making a trip to an Indian supermarket soon!) Furthermore, the recipe was mostly assembly work so it was pretty quick to put together.
She also explained the different kinds of spices typically found in Indian kitchens and even showed me her expansive spice cabinet! It was very impressive, and definitely something I need to take notes on in organizing my own spice cabinets!
Isn't this spice box pretty? Apparently it's very common in Indian kitchens. Almost looks like an artists' paint palette!
After we were done filming, and I got a belly full of delicious Sev Puri Chaat (along with a take home baggy for Wilson to try...and for me to ultimately eat all of...shhhh!), Urvi showed me the rest of her beautiful home and even showed me the personal praying temple in her room. I didn't take a picture of it, but she had pictures of all the different Gods that she and her husband worship in the Hindu religion. It was very interesting to learn about, and both the imagery, stories, and ornate details in the little praying temple's architecture was amazing to see. The experience of learning another culture's food and hearing Urvi's stories were so fascinating, and beautiful to say the least. I felt so lucky and grateful to Urvi for welcoming me into her home, her kitchen, and teaching me so much about herself and her culture!
In any case, here is the awesome recipe that you really have to try! There aren't any measurements for the toppings since it really depends on how much you yourself want to eat and your own preferences. So top away!
I hope you enjoy this recipe as much as I do! I can't wait to make this again!
In honor of National Wing Day, we wanted to make some killer wings to celebrate on the day of. But, what we wanted to eat for dinner.. was noodles. Who says we can't have both? We decided to experiment and mashed the two together and are happy to present the SAMYANG RAMEN WINGS!! Crispy, Crispy noodley wings.
Since the Samyang Ramen noodles are a Korean brand, of course our wings had to be the Korean style double fried wings!
The wings came out feeling very similar to the crunchy, candylike textures of Korean fried chicken wings like BonChon, and the spicy flavor was unmistakably that of the Samyang hot chicken ramen. It was a happy marriage of ramen and wing night! The corn syrup and brown sugar will help dial down the heat a lot, but if it's still too spicy for you, feel free to put less of the Samyang sauce or put more sugar. Up to you! If you're up to the challenge, don't put the brown sugar at all...we pray for your butthole. 🙏🌶🌶🌶🔥🔥🔥
• 12-15 wings
• 1/2 tbsp fine sea salt
• 1/2 tbsp black pepper
• 1/2 tbsp minced ginger
• 1/2 tbsp sesame oil
• Canola, peanut, or any kind of frying oil - enough to fill pot so that wings can float freely
• 3 packages of Samyang Extra Spicy Roasted Chicken Ramen - BUY THE 5 PACK HERE
• 3 eggs
• 1 cup potato starch
• 2 tbsp oil
• 2 tbsp minced garlic
• 1 cup brown sugar
• 1/2 cup corn syrup or rice syrup (We used Karo Dark Corn Syrup)
1. Rinse the wings and dry to remove excess water. (Water will cause the frying oil to splash)
2.Season with salt, pepper, minced ginger and sesame oil.
3. Let the wings marinate for 30 minutes, while you prep your dipping stations. Heat up your frying oil.
4. Crush 1-2 packages of uncooked noodles using a rolling pin, hammer, or your fist. Pieces should be small, roughly 1/4 inch or less, but not quite to the point of powder. We just smashed all of the noodles in the bag with a rolling pin until well crushed.
5. Using a food processor, powderize about 1/3-1/2 of the crushed, uncooked noodles. (Be sure to pulse, as dry materials in a processor tends to heat up). Combine this with your potato flour.
6. Whisk 3 eggs until smooth.
7. Evenly coat each wing with the flour mixture. Then dip each with the egg until evenly spread, and finally coat with the crushed noodles. Set aside. These should be done one at a time, like a production line so the wings don't spend too much time sitting in any one station.
8. Once all the wings are ready, check your oil for temperature. It should be around 375F degrees, but for those of us who don't have a kitchen thermometer, a wooden chopstick can be used to guesstimate. If the chopstick starts to bubble, it is hot enough to cook with. (Something I learned from my parents).
9. Submerge the wings into the oil one by one. Make sure there is enough oil for the wings to float without touching each other for a nice even fry. If there isn't enough oil, any wing resting on the bottom of the pot/pan will likely burn. Wings should fry for 12 minutes, or until internal temperature of 165F degrees.
10. Remove the wings from the oil onto a rack so any excess oil can drip off. Do not set on a flat surface as the oil will puddle and soak back into the wings.
11. Prepare the sauce. Pour about 2 tbsp oil into a deep set pan and heat. Add garlic, corn syrup, the three SAMYANG ramen sauce packets, and brown sugar. Mix until thick.
12. Once the sauce is complete, return wings into frying oil for 3 minutes. Then take it out and place them onto the rack. Allow any excess oil to drip off.
13. Dip, drizzle, coat, shower, or however you prefer to sauce your wings.
14. Make sure you eat some before serving, who knows how long they'll survive. Serve whatever is left!
We hope you enjoy this recipe as much as we did! The wings definitely packed a punch in the spice department and is best enjoyed with a cold beer. Crunch away on these juicy, spicy, crispy wings during a party, for dinner, or when you're craving both ramen and wings at the same time! Happy National Wing Day!
Just a girl, her husband and two dogs who love food ♥❤🐶👫🐶❤♥