25
Turnip Cake (continued)
Directions:
1: In a large non-stick deep sauté pan , heat olive oil over medium-high heat. Sauté
green onion and ginger for a half minute. Add chopped sausage and dry shrimp piec-
es, cook for another minute. Add shredded Chinese turnips and sauté for 1~2 minutes,
then add in rest of ingredients (see picture step 3). Reduce to medium-low heat, cover
and simmer for 5 minutes. Set aside to cool.
2: In a bowl, mix rice flour and water. Pour into the cooked turnips and mix well (picture
5 & 6). Pour into cooked turnips mixture and mix well. Pour the batter to a medium size
Glasslock container (picture 7).
3: Add water up to the pressure cooker’s 2-cup mark. Place the Glasslock container on
the steam rack. Cover the lid and turn the pressure valve to the Seal position. Press the
“Steam” button and set 45 minutes of cooking time.
4: When it is done, wait for another 10 minutes. Slowly release the pressure then open
the lid. Take out the steamed turnips cake. Set aside to cool, then cover and chill for a
few hours (picture 8).
5: Use a knife to loosen the turnip cake along the edges of the Glasslock. Flip the con-
tainer and pry out the turnip cake. Slice 1/3 of the cake and pan fry with oil until both
sides turn light brown (picture 9).
For more Chinese recipes in English and Chinese, visit Maomao Mom's website at
www.MaomaoMom.com
