Posted by: Jonjon | February 16, 2009

Asian – Turnip Carrot Rice Cake 8.010 needs 3x more salt

Asian – Turnip Carrot Rice Cake 8.010 needs 3x more salt February 16 2009


• 220 g Rice flour
• 300 ml Water
• 250 g Turnip
• 180 g Carrots
• 4 tbsp Vegetable oil
• 3 tbsp Onion fritters
• 6 Dried mushrooms
• 23 tsp Salt
• ½ tsp White pepper powder
• ½ tsp Chicken Powder

1. Shred turnip and carrots. Soak both dried shrimps and dried mushrooms until soften. Cut mushrooms into small cubes.
2. Place the rice flour in a middle-sized bowl. Pour water into flour and stir well. Line a steamer with the tin foil and grease.
3. Heat up the oil in a wok. Add in turnip, carrots, and mushroom fry until the turnip transparent. Add in onion fritters and season with the salt and pepper.
4. Pour the rice flour mixture into the turnips and cook until the mixture thickens. Pour the thick batter into the prepared steamer and cook at high fire for 40-60 minutes.
5. Set aside. Slice when turnip cake is cool. Heat some oil in a wok and pan-fry the cake until the both sides turn golden. Serve with chili sauce

This recipe works. But it’s not very flavorful. Needs about 2x more salt. Actually, just triple all seasoning. Though it was supposed to be tasteless, since most Asians have this with soy sauce as dipping sauce.


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