turnip cake Tag

DIM SUM MONTH: Turnip cake fritters w/ prosciutto


WHAT:  A very logical and long-overdue twist on the classic and quintessential dim sum – turnip/radish cake, in bite-size fritter form.

WHY:  For far too long have we allowed ourselves to be complacent with “tradition”, in this particular case, boring and bland squares of steamed rice cakes barely containing any turnips that draw all of its flavors and appeals from the XO sauce that is piled on top.  I mean think about it.  Without the XO sauce, who the fuck is turnip cake?  Even the slight attraction from its crispy pan-fried edges is more often missing than not.  But turnip cake deserves more than XO sauce, if we just take a moment to let the star – turnips! – shine through.

HOW:  An almost 50:50 ratio of finely diced Chinese turnips (or called daikon in Japanese) to batter, yields a supple and succulent texture in these little babies, almost juicy if you will.  Yes, juicy, which is not a word you hear often when it comes to turnip cakes, but it should.  Each tiny dices of blanched turnips burst out in natural sweetness within every bite, in perfect juxtaposition to the stickier batter that holds them all together and the incredibly crispy jacket that it wears.  Yes, crispiness, which brings us to my next point.  For all sakes, I don’t understand the way this dish was traditionally done, which was steamed into a big rectangular block, cut into slices, then pan-fried for that half-assed, pathetic excuse of a “crust” that doesn’t exist.  All along, it should’ve been in fritter-form!  360 degrees of heat and awesomeness that transforms that batter into blistered and satisfying crunch.  With turnip cake this good, we don’t need other distractions but a subtle ribbon of prosciutto on top.

*Yellow mixing bowl from Dishes Only.


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cauliflower rice cake15


Have you had Chinese turnip cake with X.O. sauce?

Well, the thing is, you probably have without knowing.  Over the dizzying array of small dishes on a dim-sum table, your friend passed you a plate of square white cakes with browned and crispy exteriors, served with a small oily dollop of brownish condiment.  You ate it, mmmmmmm…., probably even asked for the name of the dish, but let’s be honest, who the hell can remember any names from a feeding-frenzy over a dim-sum table?

Well, that, my friend, you just had Chinese turnip cake and its side-kick, X.O. sauce.

I’ve been long trying to come up with a X.O. sauce recipe.  X.O. sauce, suggested from the name given, is made with a large proportion of expensive ingredient, being soaked and shredded dried scallops, and thus lands as a prestigious condiments on the table of Chinese banquette.  It’s usually served in small spoonfuls, as an intense, savoury and spicy flavour-booster to highlight stir-fry dishes, rices and noodles, or dim-sum classics such as the turnip cake.  It’s wonderful.  I love it.  So why not just make that?

Well… I mean, dried scallops are great.  Fancy stuff.  One of those things that are pocket-burning to buy, a pain in the ass to prepare, and in the end of course as all fancy stuffs must be, highly fucked-able.  One miss-step in the prepping and cooking procedure, what was supposed to make this sauce supremely “X.O.”, will also easily turn it into a pile of rubbery and teeth-flossing donkey-hide.  In this particular juncture in my life where several “bad apples” are on the brink of collapsing, I’m not going to risk my iphone 6-fund on something that could potentially malfunction, too.  Especially, not when I believe the beauty of X.O. sauce could be replicated with ingredients that are more, literally, down to earth.

Instead of shredded dried scallops, I’m using dried shitake mushrooms.  In combination with dried shrimp which is also a traditional ingredient in X.O. sauce, this poor man’s version came out well beyond my highest expectation.  It’s robust, complex and intense, embodying the sea-essence from the dried shrimps and oyster sauce, as well as the earthiness of mushrooms and ham.  It’s a symphony of notes that cannot be described unless personally experienced.  And it’s my next it-sauce to be slathered on a bowl of rice, a quick slurps of noodle, or if I’m feeling like going the extra mile, this cauliflower rice cake.

Wait, what happened to turnip cake?  Because I’ve also, long been trying to come up with a turnip cake recipe.  Turnip cake, suggested from the name given, is made with a large amount of Chinese turnip aka daikon, along with Cantonese sausage, dried shrimps, and a batter made with white rice flour.  It’s usually steamed inside a rectangular mold, then sliced and browned over a hot skillet right before serving.  A humble, homey and delicious staple that’s as beloved as anything can get if you came from an Asian background.  It’s wonderful.  I love it.  So why not just make that?






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