How to make it

  • grate turnip, steam for 30 minutes, transfer to a huge bowl
  • mix rice flour with the water used to soak the mushroom (1 cup), add to turnip
  • with a little oil saute sausage, mushroom and dried shrip until fragant, add to the turnip mixture
  • add shao hsing wine, sugar, pepper and salt, mix well
  • pour into a greassed pound cake tin, steam for around 40 minutes to 1 hour, cool overnight
  • cut into 1 to 2 inches thick, pan seared, serve hot
  • can be preserved in refrigerator for 1 to 2 weeks

Reviews & Comments 3

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    " It was excellent "
    unswissmiss ate it and said...
    I love this dish! Personally would skip the pepper - can't stand the white stuff.
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  • nakedchef 10 years ago
    glad you like it, it's good and healthy, you should try
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  • invisiblechef 10 years ago
    I love the idea of this, thanks so much. I love finger foods like this, and my son will enjoy this I'm sure.
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