MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: STEAMED TURNIP CAKE
  Categories: Vegetables, Chinese
       Yield: 1 Batch
  
    1.00 lb Corn starch
    3.00 c  Water, cold
    6.00 lb Turnips,
            -peeled and grated
   10.00 oz Cantonese sausage
            -(about 8 sausages)
    0.50 c  Chinese dried shrimps
    6.00 T  Cooking oil
    1.00 t  Soy sauce
    0.50 t  Sugar
    2.00 c  Chicken broth
            -(or use water
            -and bouillon cubes)
    0.50 c  Water
    1.00 T  Cooking wine
    1.00 T  Sugar
    1.50 t  Salt
    1.00 t  Ground pepper
  
   Soak dried shrimps in lukewarm water until softened, drain.  Mix well
   the corn starch with about 3 cups of cold water, by hand.
   
   Dice the sausages.  Heat about 2 T of oil in a pan and stir fry the
   sausages and dried shrimps for about 7 mins. Add the soy sauce,
   cooking wine and about 1/2 t sugar. Stir fry for 1 more minute,
   remove from heat, and set aside.
   
   In a large stock pot, heat up about 4 T of oil, the chicken broth,
   about 1/2 cup of water, about 1 T sugar, salt and ground pepper. Add
   the grated turnip and mix well. Cook, covered, over high heat for
   about 15 minutes.
   
   Grease four 9-inch round cake pans with some shortening.
   
   Add sausages to the cooked turnip mixture and mix well.  Then add the
   cornstarch mixture and stir quickly over low heat until it looks
   transparent, about 7 minutes.
   
   Place cake mixture in greased pans and steam over high heat for 1
   hour and
        20    mins.
   
   Let the cakes cool completely before cutting.  Cooled cakes  can be
   easily taken out of pans upside down.  Turnip cakes taste better when
   served warm and topped with soy sauce and a little bit of chili
   sauce. Or they can be cut up into thin slices and pan fried slightly
   with oil before serving.
   
   NOTES:
   
   *  An easy recipe for Cantonese salty turnip cakes -- We usually make
   this cake in winter time.  I got this recipe originally from  a
   magazine in Hong Kong.  It is a new and easy way to make this
   Cantonese specialty.  I have tried this recipe on about ten
   Americans.  They all like it.
   
   *  If you don't have a steamer, a 16 quart stock pot can be a very
   good steamer.  Any casseroles that can fit in your steamer can be
   used instead of cake pans.
   
   *  Cantonese sausages are usually made with pork cubes.  They are
   made by dehydrating the sausages with cold air and are usually
   available in the winter time. The diameter is about the same as
   American breakfast sausages but is about 5 to 6 inches long. The
   sausages have to be cut into very fine cubes so that they mix well
   with the turnips. The cake tastes good partly because of the flavor
   of the sausages. I have never tried anything else. But I think bacon
   bits might be able to mix well with the turnip mixture. Of course,
   the cake will taste different with bacon bits.
   
   : Difficulty:  moderate.
   : Time:  1 hour preparation, 2 hours cooking and cooling.
   : Precision:  measure the ingredients.
   
   : Infan Cheong
   : Computer Science Dept., U.  of Illinois, Urbana-Champaign,
   Illinois, USA : cheong@uiucdcs.cs.uiuc.edu
   
   : Copyright (C) 1986 USENET Community Trust
  
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