Ingredients
| 8 dried whole shiitake | |
| 2 tablespoons sunflower oil | |
| 3 spring onions, thinly sliced | |
| 2 tablespoons shaoxing wine | |
| 1 tablespoon sesame oil | |
| 1 teaspoon sugar | |
| ½ daikon (approx 400g), peeled and grated (approx 2 packed cups) | |
| 1 teaspoon salt | |
| 150g rice flour (approx 1 cup) | |
| FOR THE HOISIN PEANUT SAUCE | |
| ¼ cup hoisin sauce | |
| 1 tablespoon lime juice | |
| 3 tablespoons crunchy peanut butter | |
| 1 teaspoon hot sauce | |
| FOR THE CUCUMBER PICKLE | |
| 4 tablespoons rice vinegar | |
| 2 teaspoons sugar | |
| ½ teaspoon salt | |
| 4 baby cucumbers | |
| TO SERVE | |
| 1 packet frozen bao | |
| oil for frying | |
| coriander leaves for garnish | |
| 2-3 tablespoons roasted peanuts, roughly chopped |
Turnip cake (law bok gow) or more accurately radish cake, is a popular component at yum cha venues and is especially popular at Chinese New Year. Normally it would have dried shrimp and/or Chinese sausage added to the mix. Steamed then fried and served with a chilli sauce or hoisin-based sauce and eaten as is, it’s a deliciously simple dish. I thought it would be a brilliant component for a vegetarian bao.
Instructions
| 1. | Soak the shiitake in 1 cup of boiling water and leave to soak for at least 20 minutes. |
| 2. | Drain and reserve the water. |
| 3. | Remove and discard the mushroom stems then finely dice. |
| 4. | Heat the oil in a pan and gently fry the spring onions and shiitake for a few minutes. |
| 5. | Add the shaoxing wine, sesame oil and sugar and set aside in a large bowl. |
| 6. | Add the daikon to the pan along with 1 cup water and the reserved mushroom liquid. |
| 7. | Cook for 15 minutes or until the daikon is tender. |
| 8. | Drain, reserving any cooking liquid and allow to cool. |
| 9. | Put the daikon into the bowl with the mushrooms and spring onions, add the salt and rice flour. |
| 10. | Measure the reserved cooking liquid and top up with water to 1 cup of liquid. |
| 11. | Stir through the mix until it is smooth but thick. |
| 12. | Oil a small loaf or cake tin,line with baking paper and press the mix into the tin. |
| 13. | Steam for 40 minutes or until a skewer inserted into the mix comes out clean. It will be slightly gelatinous on top. |
| 14. | Allow to cool before removing from the tin. It will keep in the fridge for a few days. |
| 15. | FOR THE HOISIN PEANUT SAUCE |
| 16. | Combine all the ingredients and add a dash of water to thin to a drizzling consistency. |
| 17. | FOR THE CUCUMBER PICKLE |
| 18. | Mix together the rice vinegar, sugar and salt in a small bowl. |
| 19. | Thinly slice the cucumbers lengthwise and add to the bowl. |
| 20. | Leave for at least 15 minutes before using. |
| 21. | TO SERVE |
| 22. | Steam the bao according to packet directions. |
| 23. | Cut the turnip cake into 1cm slices (and if very wide, cut into half again) and fry in oil for 2-3 minutes each side until golden. |
| 24. | Put a piece of turnip cake in each bao, top with cucumber pickle and some hoisin peanut sauce. |
| 25. | Garnish with coriander and some chopped nuts. |
Recipes & Food Styling Ginny Grant / Photography Aaron Mclean / Styling Fiona Lascelles
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