Tag Archives: 蝦米

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

DSC05449

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

 

 DSC05347  

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


 sshot-08 sshot-09

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


DSC05363

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


 sshot-21 sshot-23

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


sshot-25

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


 sshot-34  sshot-35

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


 sshot-27 sshot-29

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


 sshot-15

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


 sshot-11 sshot-12

9.  Chop Preserved Turnip (20g)

 

 sshot-18

 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. 


   
 sshot-41  sshot-43

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. 


 sshot-45  sshot-47

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


 sshot-51  sshot-52

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


 sshot-53 sshot-54

15. Let it cool down to around 50 °C


 sshot-56  sshot-57

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


 sshot-58 sshot-59

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


 sshot-60 sshot-61
 sshot-62  

18. Pour in mixture and smooth top


 sshot-65  sshot-66

 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)

 

 sshot-67 sshot-69

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


 sshot-70 sshot-71

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


DSC05449

22. Serve! 

Chinese Recipe : Deep Fried Stuffed Fish with Dried Winter Melon

DSC04190

Ingredient

 Dace Fish 2 Whole
 Dried Winter Melon 150g
 Dried Shrimps  30 g
 Spring Onion (Chopped)   2 sprigs
 Water Chestnut (Chopped)   2 pcs
 Salt  1/2 tsp (for fish paste), 1tsp (for stewing dried winter melon)
 White pepper  pinch
 Water  2 tbsp (For minced Fish)
 Chicken Stock 250 ml
 Light Soy Sauce 1 tsp
 Corn starch little
 Oil for deep fry

method

 DSC04016  DSC04010

1. Rinse and Soak the “Dried Winter Melon (150g)” to soft


 sshot-01  sshot-02
 sshot-03  

2. Make a cut between Dace Fish skin and meat. Then separate the skin and meat.


 sshot-04  sshot-05

3. De-bone. (Fillet of 2 Dace Fish are required for 1 stuffed Fish)


 sshot-06  sshot-07
 sshot-08  

9. Apply some corn starch on inner side of skin for sticking the fish paste. Then, stuff up the fish skin.


 sshot-09  sshot-10
 sshot-12  DSC04007

10. Heat the oil and deep fry the fish on medium heat. Deep fry until golden brown. Dish it up for next step.


 sshot-13  sshot-14
 sshot-15  

11. Drain the Soaked “Dried winter melon”. Cook it with chicken stock (250ml), Salt (1 tsp), Light soy sauce (1 tsp) , on slow heat for 30 minutes. 

After 30 minutes, add the deep fried fish and cook for 15 minutes more.


DSC04190

12.  Dish it up and serve it hot!