點心食譜 | .

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

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

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

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

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

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

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

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

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

9. Chop Preserved Turnip (20g)

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.

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.

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

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

15. Let it cool down to around 50 °C

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

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

18. Pour in mixture and smooth top

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)

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

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

22. Serve!

Ingredients for 30 pieces Spring Roll
Spring roll wrapper	700g
Shrimps (diced) :	300g
Minced Pork :	650g
Chinese Celery	100g
Chinese Mushroom (soaked to soft and finely chopped) :	4 pieces
Water chestnut (finely chopped)	2 pieces
Oil	For Deep Fry
Egg	1

Seasonings :
Ginger Juice	1 tsp
Salt	1/2 tsp
Light Soy sauce	1/2 tbsp
Sugar	1/2 tsp
Cornstarch	1 tsp

1. Mix and stir the “Minced Pork” and seasonings well.

2. Soak the Mushroom to soft. Chop the Mushroom and Water chestnut finely. And cut the Celery into 1cm length.

3. Heat 1 tbsp of oil. Stir-fry the minced pork. Then, add diced shrimps. Stir the pork and shrimp until well done. Then, add “Celery,Mushroom and Water chestnut”. Stir the ingredients for few minutes.