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,
So while being at home during this pandemic, we've been craving dim sum like crazy. Dim Sum is a Cantonese tradition of breakfast or brunch food, and might be compared to Spanish tapas where all the dishes are small dishes meant to be shared. "Dim Sum" literally translates to 'dim' - to touch, and 'sum' - heart" or "to touch the heart" or "order to your heart's content". Traditionally, dim sum places involve restaurant staff, usually elderly Chinese Aunties, pushing hot steaming carts with steamers piled high and calling out what they have in their carts. (various dumplings, bao buns, mini steamed dishes of cheung fun noodles, siu mai, pork ribs and more.) You'll often hear classics like, "Ha gow! (shrimp dumplings) Siu mai! (pork dumplings), Fung Zhao! (braised chicken feet)"
Waiters will walk around with trays of freshly fried foods or fresh out of the kitchen dishes like salt and pepper shrimp, calamari, fried bacon wontons, fried taro nests, stir fried clams and dear lord my mouth is watering!! Going for dim sum is an experience--it's loud, crowded, full of families and kids running around, adults gossiping and chatting, plenty of laughter and mountains of good food to stuff your face with.
One of my favorite dishes is the Cheung Fun (Steamed Rice Noodle) with Shrimp, also known as "Ha Cheung" in Cantonese. After some research and trying out quite a few recipes from different sources, I finally found a recipe for shrimp cheung fun that tastes like restaurant quality cheung fun!
This recipe is adapted from Shashira, owner of the My Lovely Recipes food blog. Her Instagram is @my.lovelyrecipes so definitely give her a follow! This is so good! 👌👌👌 My hubby and I will now be able to enjoy our beloved cheung fun at home whenever we want 😁
Here's the link to her blog recipe for chee cheong fun: https://www.mylovelyrecipes.com/recipes/chinese-cuisine/chee-cheong-fun/
For this recipe, I use a wok and a metal rack to hold up my 8x8 metal tray to make the cheung fun. You basically make a slurry, steam it, add your raw shrimp, steam again, then fold it up! Keep the cheung fun rolls warm in a separate steamer so it's all hot when you're ready to eat. (Or microwave them all at once for about 30 seconds before eating). Best enjoyed with sweet soy sauce and chili oil or sriracha!
Now I just gotta learn the 383747483829 other dim sum recipes so we can have a real homemade dim sum brunch at home! Now, when we do dim sum at home, we steam up some ready made shrimp dumplings and siu mai, pan fry some pork & chive dumplings or make some crispy beef rolls with scallion pancakes...and of course, some tea! 😁
Silky Dim Sum Shrimp Cheung Fun
Servings: approx. 10 Cheung Fun Rolls
I use an 8x8 square metal pan and steam in a wok
Cheung fun mixture:
3 cups water
1 cup rice flour
1/2 cup tapioca starch
1/2 cup wheat starch
1/2 tsp salt
1/2 tsp sesame oil
About 1/2 lb shrimp, deveined and shells removed (you can use small shrimp or you can use larger shrimp and cut them into bite sized pieces)
1/2 tsp salt
1 tsp cornstarch
1/2 tsp white pepper
8x8 metal pan
Small metal stand/rack to place pan on top in wok
Sweet soy sauce
(Can do regular soy sauce + sugar and water)
Cilantro, Scallion (optional)
Until next time,
Autumn is here and it is seriously getting colder with each passing day! When it comes to food in autumn, it seems like everyyybody, and I mean EVERYBODY gets gaga for pumpkins. Pumpkin spice lattes, pumpkin donuts, pumpkin pies, pumpkin every freaking thing! I have to admit though, never had a pumpkin spiced latte, is it really as good as it is hyped up to be? I'm afraid of getting wildly disappointed lol. One thing I realized over the years was that pumpkins are very popularly eaten as a dessert—when I first started working, our office has an annual Thanksgiving potluck. Of course, me being extra when it comes to food, I decided to put a spin on cooking pumpkin by making things like Thai pumpkin laksa curry with noodles, or this past year, braised pumpkin with chicken and shiitake mushrooms. While my coworkers enjoyed my pumpkin dishes, many had never had pumpkin cooked in a savory way before, which was a surprise to me because I grew up eating pumpkin in savory dishes way more than sweets! I've had pumpkin with rice, in soups, braised with assorted meats and vegetables, and it is just so comforting and warming.
Today, I'm sharing my recipe for a braised Japanese kabocha pumpkin, chicken and shiitake mushroom stew. It's SOO good ladled over a bowl of rice and Wilson loves this dish whenever I make it! Japanese kabocha pumpkin is more dense and sweet than the pumpkins in the US and are available at most Asian supermarkets. If you don't have access to kabocha, you can substitute the recipe with a regular pumpkin, but it's definitely yummier with the Japanese kabocha.
Typically I like to cook this dish was dark meat like chicken thighs, drumettes or wings, depending on my mood. The dark meat is much more succulent in this braised dish and there is something about the way that the sauce holds onto the meat that is just so satisfying, especially when you eat the wings and suck on the bones, haha! (gotta love our wings). For this recipe, I used the chicken drumsticks and wings leftover from carving a whole chicken, using the breast meat for another dish and using the dark meat for this stew.
Sometimes if I want to make this dish with chicken breast, I do a light marinade of salt, white pepper, sesame oil and cornstarch with it and do a quick stir fry to seal in the juices and to keep the meat tender. Then, you cook the pumpkin separately and add in the chicken towards the end to prevent the chicken from overcooking.
Chicken + marinade:
We hope you like this homey and comforting dish during the chilly autumn and winter seasons!
Until next time,
Just a gal who loves to eat and cook ❤