11:32 AM 3/31/98
Subject:      TAN: turnip cake
From:         s3036712@mpce.mq.edu.au (Powdered TOAST Man)
Date:         1998/02/23
Message-ID:   <6cqqie$i6m$1@sunb.ocs.mq.edu.au>
Newsgroups:   aus.tv.x-files


Hey everybody.  Here's the recipe for TURNIP CAKE, which my mother typed up
and sent to me.  

You can actually by it in *some* places in Chinatown for about $4 for a
block about a quater the size of what you make here.  And you have to fry it
up yourself.  A batch of this would cost....$10 maybe ?  But last time I
made some, the whole family was smacking on it for ages.

Hmm, a few notes on it.  Don't be put off by the name, it's FREAKING
DELICIOS.  Actually, it's not so much a cake (like sponge cake), but like a
savory kinda dim-sum type snack.  I love it, it's really delicious.  I'm
making a double batch this weekend (ie, FRIGGIN ENORMOUS).  If there's some
left, I can give it to you if you make a special request.
Anyway, the recipe is below, I've put all comments in it with brackets ().

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
TURNIP CAKE (aka Radish cake).

3 long white Chinese turnips (about 3 to 3.5 pounds)
        (Big supermarkets have them occasionally, else you'll have to trek
down to Chinatown.  They're sometimes called white radishes or something.
If you don't know what you're looking for, well, it's confusing.  Kinda ask
for "the turnips/radishes that you make turnip/radish cake out of, the big
white things that look like carrots on steroids").

(a shitload of) small black dried mushrooms  (12 maybe).
1 cup small dried shrimps  (they stink like f*ck, but you need them).
1 strip Chinese winter-cured pork  (I just use a bunch of bacon).
4 small Chinese pork sausages  (AKA, Lup Cheung.  Pity all you Jewish people
can't eat it, because without the pork and bacon, it's shite)).
oil
salt to taste (about 2 to 4 teaspoons)
1 teaspoon sugar
1/4     teaspoon ground pepper
1 3/4   cups water  (not sure on this).
1 pound rice powder (GLUTONOUS rice flour).
coriander for garnish
oyster sauce


1. Peel the turnips (I coarsely grate them) and cut into thin rounds
about 1/4 inch thick or slightly thicker.  Stack the slices a few at
a time, and cut them into 1/4 inch strips.  There should be about 3 
quarts (6 pints)  (If you're Martin Yan, Julienne them.  If you are not,
just grate the M--F--uckers.)

2. Soak mushrooms in boiling water about 15 to 30 mins.  Drain but save 
liquid.  Cut off and discard stems.  Shred into 1/4 in strips.

3. Soak the dried shrimps in the mushroom liquid.  Soak about 5 mins 
then discard the liquid.
(OK, this may stink out your house if you're not used to it.  I love the
smell of dried shrimp.  But at least open a window).

4. Trim rind from winter-cured pork and discard it.  Cut pork into 1/2 
inch cubes.  There should be about 2 cups.
(BACON !!, use BACON !!.  THough 2 cups seems a bit much.  Hmmm.  OK, just
use.....a bunch of bacon).

5. Cut the Chinese sausages into 1/2 inch thick slices.  Should be 
about 1 cup.
(OK, what you have to do is buy like double the amount of sausages you need,
cos they're so tasty you keep on "accidentally tasting them to see if they
aren't poisoned".  Know what I mean ?).  (Actually, slice the sausages a bit
smaller).

6. Heat 1/4 cup oil in wok add pork and sausage rounds  Cook about 
15 seconds.  Add shrimps and mushrooms and cook about 30 seconds, then add 
the turnips.
(The smell of sausage and shrimp frying together in oil is perhaps one of
the nicest in the universe.  Second only to a t-shirt that I own that
ann-marie wore once).

(OK, what the recipe does NOT tell you is about adding the turnips.  It just
says "add the turnips", remember, you're gonna be having a SHITLOAD of
turnips.  It might overfill your wok, so you might like to do it in 2
stages.  Note, since there is so much liquid in the wok at this stage, it
won't be frying at all really, more sort of braising/boiling).

7. Add salt to taste, sugar and pepper.  Cook, stirring, 8 to 10 minutes 
or until the shreds of turnips lose their natural crisp whiteness and are limp.  
When ready they will look more or less like wilted cooked onions.
(OK, the wok will be pretty much full by now.  To stir-fry like 3 kilos of
stuff in a wok for 10 minutes requires some muscle.  Thankfully you don't
have to turn them every single second.  Call a gay neighbor with big muscles
over to help you.  Or even better, get our man Martin Yan).

8. Add the water then stir in rice powder, stirring constantly.  The mixture 
should be thick and pasty.  Remove from heat.
(OK, now you have like 5 kilos of stuff in the wok.  AND it'll be looking
like something Ralph Wiggum would eat.  Actually, it'll look like congealed
porridge with clumps of shite in it.  DON'T WORRY !! It's MEANT to look like
this now.  Do NOT give up, you've done the hard stuff !)


9. Lightly oil a cake pan about 10 inches diameter round or equivalent square 
- or whatever you can find that suits.  Spoon in turnip mixture and pat down.  
Smooth the top.  Decorate with coriander.
(OK, the tricky part is finding a vessel that you can fit in a STEAMER or
wock or something.  Maybe use a couple of meat-loaf tins, and steam it in
two or more lots.  Remember, the vessel you put it in has to go in a
steamer, also, GREASE THE HELL out of the vessel).


10. Place pan in top of a steamer.  Cover and place over a large quantity of 
boiling water and steam 1 1/2 hours, or until a chopstick inserted in the cake 
comes out clean.
(OK if you have a big wok, use that.  If not, get like the BIGGEST FREAKING
POT THAT YOU HAVE IN THE WHOLE HOUSE, fill it with water, and put the tin in
it, standing on some things.  Then put a lid on it, and keep your eye on the
water level the whole time).

10a Clean up.  Danny Tanner says "A clean home is a happy home".
10b Scoff all the left over sausage.
10c Go watch some episodes of Yan Can Cook.

11. Let the cake cool.  Cut into slices 1/4 inch thick.  Slice only as 
much as necessary.  The remainder will keep for several days in the 
refrigerator, or it may be frozen.
(The slices should be 3 inches by 3 inches, about 1/4 of an inch thick.  No
thicker than this.  If you've done it right, the pan should be about 3
inches thick full of the mixture, you you cut rows 1/4 of an inch wide, then
cut them into 3 or 4).


12. When ready to serve, cut slices into rectangles about 3 inches long.
(Yeah, that's what I jsut said).

13. Heat about 2 tablespoons of oil in a wok (non stick pan is best) and cook 
the slices until golden on one side, then turn and cook until golden on the other.  
Serve hot, with oyster sauce as a dip.
(YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM)
Actually, Soy sauce or Plum sauce is a nice dip.  Get the pieces nice and
crispy on the outside.

Yield:  30 or 40 more servings.

I tell you, the stuff is DELICIOUS, but MAN is it an effort.  Well worth it
though.

