Tag Archives: 臘腸

All, FRY, STEAM, Stir-fry

Chinese Recipe : Radish Cake with Preserved Meat (Revision 3.0)

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Ingredients for 1600g Radish Cake.

(Size of Aluminium foil plate) Diameter 9″ x height 3″
 
Radish:
1800g
Rice flour :
300g
Dried Shrimps (Soaked) :
20g
Chinese Sausage (Chopped) :
1 piece
Preserved pork belly : (chopped) :
40g
Spring Onion (chopped) :
1 sprigs
Coriander (with roots cut off, chopped)  :
1 sprigs
Dried Scallop :
20g
Preserved Turnip (Chopped) :

20g (replace by 1/2 tsp of Salt if you could not find it)
Minced ginger :

1tbsp
Water  
   
Seasoning :
  
White Pepper :
pinch
Sugar :
1 tsp
Chicken bouillon powder :
1 tsp
Salt
 1/2 tsp

 

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1.  Rinse dried shrimps (20g) and soak it to soft.  Rinse and soak dried Scallop (20g)


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 2.  Wash Preserved pork belly  (40g) and Chinese Sausage (1piece) 


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 3. Steam Preserved pork belly,Chinese Sausage and dried Scallop for 15 mins


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 4.  Drain water from the shrimps and mix shrimp water with scallop water.  Divide the dried scallop into small pieces


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5.  mix the sauce of Preserved pork belly and Chinese Sausage with scallop water


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6.  add White Pepper (Pinch), Sugar (1 tsp), Chicken bouillon powder (1 tsp), Salt (1/2 tsp). Mix it well.


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 7.  Cut the Chinese Sausage and Preserved pork belly into small pieces


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8. Prepare 1 tbsp of minced Ginger. Chop Spring Onion and Coriander (1 sprig each)


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9.  Chop Preserved Turnip (20g)

 

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 10.  Peel and shred 1800g of Radish finely


   

 11. Heat 1 tbsp of oil over slow heat. Saute Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. After half minute, dish it up and set aside. 


   
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12. Heat 1 tbsp of oil over high heat. Saute the minced Ginger. Add and stir-fry Radish. 

 

 

Add Scallop with mixed juice, stir-fry and mix it well. Then, cover it and cook for 5 mins. 


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 13.  after 5 mins, dish it up. Separate Radish and Radish juice.


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14. Add 1.5 cups of Radish juice to radish ( Add water if not enough).


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15. Let it cool down to around 50 °C


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 16. Add rice flour (300g). Mix it well.


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17. add Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. Mix all ingredients well.


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18. Pour in mixture and smooth top


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 19.  Bring water to boil. Steam the Radish Cake for an hour over high heat. 

(Tips : Do not always open the lid during streaming, but remember to refill water during steaming)

 

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20.  after 1 hour, discard the spring onion and Coriander. Let it cool down and store it in refrigerator


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21.  Slice and pan fry Radish cake. Heat oil over medium heat. Pan-fry the Radish cake


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22. Serve! 

All, Stir-fry

Chinese Recipe : Stir-fried Glutinous Rice with Preserved Sausages & Duck Thigh

 Glutinous Rice  500g
 Preserved Sausage  1 piece
 Preserved Liver Sausage  1 piece
 Preserved Duck Thigh  1 piece
 Dried Shrimp  30g
 Dried Scallop  30g
 Ginger  20g
 Spring Onion  2 sprigs
 Coriander  2 sprigs
 Light Soy sauce  1.5 tbsp
 Sugar  1/2 tsp
 Oil  1 tbsp
 Water  For soaking dried shrimp and dried scallop. For Stir-fry Glutinous Rice

 

   

1. Rinse glutinous rice, soak in water for 1.5 hour, change water and soak for another 1.5 hour, drain well.

2. Wash and soak dried shrimps.  Wash and Steam the dried Scallop with water for 15 minutes.  Then, divide the dried scallop into small pieces. Keep the Soaked water for next step.


   

3. Wash Preserved duck thigh. Use hot water to boil the Preserved duck thigh for 2 minutes. Then de-bone and cut it into dice.


   

4. Wash Preserved Sausages and cut it into dice.


   

5. Chop Spring onion and Ginger.


   

6. Heat 1 tbsp of oil. Saute Preserved Sausages and duck thigh first. Then, add and saute dried shrimp and dried scallop for a while.  Dish it up and set it aside.


   

7. Do not wash the fry pan. Heat 1 tbsp of oil and saute the chopped ginger for a while.


   

8. Stir-fry the Glutinous Rice to hot, then add 1/2 cup of water (Use the water used for soaking dried shrimp and scallop first, then use hot water) and mix them until the water is absorbed by Glutinous Rice. Repeat to add water and stir-fry the Glutinous Rice until the rice soft.


   

9.Add Preserved Sausages, preserved Duck Thigh, dried shrimp and dried scallop and mix them well.

    Mix 1.5 tbsp of soy sauce and 1/2 tsp of sugar first, then mix it with all ingredients well.


10. Add chopped Spring onion and Coriander. Mix all ingredients well. Done!