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Mai Home Cooking
United States
Приєднався 28 тра 2020
Sharing my love for Vietnamese and Asian food with easy to follow recipes! Hoping to inspire others in the kitchen and cook with me! Let's cook!
How to make Turnip Cake
Servings:8 servings or yields 8” circular pan
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Ingredients:
2 lbs daikon (with skin on)
3 tbsp dried shrimps
4 dried shiitake mushrooms
2 Chinese sausages
3 tbsp minced shallot (small shallot)
4 green onions thinly sliced
1 tbsp oyster sauce
½ tsp ground white pepper
¼ tsp msg (optional)
Neutral oil for cooking
Batter:
1.5 cups of reserved daikon water
8 oz rice flour
1 tbsp cornstarch
Garnish: green onions, sesame seed, chili oil (optional)
Serve with sweet soy sauce, hoisin sauce or sriracha
Instructions:
Soak the dried shrimps and dried shiitake mushrooms in water for at least one hour. Then drain and reserve the water to be used later.
Chop the shrimps, mushrooms and Chinese sausages into small pieces.
Peel the daikon (daikon is 2 lbs with skin on) then either grate or cut into matchstick size pieces.
On medium high heat, cook the daikon and the reserved shrimp and mushroom water together for a couple minutes till the daikon wilts. Then cover and cook for about 7 minutes till the daikon is well cooked and translucent. Stir occasionally.
Remove the daikon and squeeze out as much of the water as you can. Set daikon aside.
Reserve the daikon water for later use. You’ll need about 1.5 cups but if you’re short, just top it up with regular water.
Heat up some neutral oil on medium high heat and saute the minced shallots till fragrant. Add in the Chinese sausages and cook for about 1 minute or until the fat renders. Add in the dried shrimps, mushroom and green onion (reserve some to garnish) and stir together cooking for another minute.
Add in daikon and season with white pepper, msg and oyster sauce. Mix well then turn off the heat.
Make the batter by combining all of the batter ingredients and mixing well.
Turn the heat back on and pour in the batter, about 2 tbsp of neutral oil to prevent the cake from drying and cook until it becomes a thick paste.
Grease the edges of your pan with some neutral oil. I’m using a 8” circular pan but you can use whatever shape you prefer. Line the bottom of the pan with parchment paper then fill the pan with the cake mix. Flatten the top out evenly.
Steam for about 50 minutes to 1 hour on medium heat. Test it’s doneness by poking it with a skewer or toothpick. If it comes out clean then it’s ready.
Let the cake cool completely or for best results chill overnight in the refrigerator before removing it from the pan. Do not refrigerate until the cake is at room temperature.
Once the cake is cooled, score the edges with a knife then flip the pan over onto a cutting board. Remove the parchment paper.
Cut cake into 1-1.5” thick slices and pan fry using neutral oil till all sides are golden brown.
Garnish with green onions, sesame seeds and chili oil.
Serve with either sweet soy sauce, hoisin sauce or sriracha for dipping.
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#turnipcake #lunarnewyear #chinesefood #maihomecooking #asianfood #recipes #dimsum
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Ingredients:
2 lbs daikon (with skin on)
3 tbsp dried shrimps
4 dried shiitake mushrooms
2 Chinese sausages
3 tbsp minced shallot (small shallot)
4 green onions thinly sliced
1 tbsp oyster sauce
½ tsp ground white pepper
¼ tsp msg (optional)
Neutral oil for cooking
Batter:
1.5 cups of reserved daikon water
8 oz rice flour
1 tbsp cornstarch
Garnish: green onions, sesame seed, chili oil (optional)
Serve with sweet soy sauce, hoisin sauce or sriracha
Instructions:
Soak the dried shrimps and dried shiitake mushrooms in water for at least one hour. Then drain and reserve the water to be used later.
Chop the shrimps, mushrooms and Chinese sausages into small pieces.
Peel the daikon (daikon is 2 lbs with skin on) then either grate or cut into matchstick size pieces.
On medium high heat, cook the daikon and the reserved shrimp and mushroom water together for a couple minutes till the daikon wilts. Then cover and cook for about 7 minutes till the daikon is well cooked and translucent. Stir occasionally.
Remove the daikon and squeeze out as much of the water as you can. Set daikon aside.
Reserve the daikon water for later use. You’ll need about 1.5 cups but if you’re short, just top it up with regular water.
Heat up some neutral oil on medium high heat and saute the minced shallots till fragrant. Add in the Chinese sausages and cook for about 1 minute or until the fat renders. Add in the dried shrimps, mushroom and green onion (reserve some to garnish) and stir together cooking for another minute.
Add in daikon and season with white pepper, msg and oyster sauce. Mix well then turn off the heat.
Make the batter by combining all of the batter ingredients and mixing well.
Turn the heat back on and pour in the batter, about 2 tbsp of neutral oil to prevent the cake from drying and cook until it becomes a thick paste.
Grease the edges of your pan with some neutral oil. I’m using a 8” circular pan but you can use whatever shape you prefer. Line the bottom of the pan with parchment paper then fill the pan with the cake mix. Flatten the top out evenly.
Steam for about 50 minutes to 1 hour on medium heat. Test it’s doneness by poking it with a skewer or toothpick. If it comes out clean then it’s ready.
Let the cake cool completely or for best results chill overnight in the refrigerator before removing it from the pan. Do not refrigerate until the cake is at room temperature.
Once the cake is cooled, score the edges with a knife then flip the pan over onto a cutting board. Remove the parchment paper.
Cut cake into 1-1.5” thick slices and pan fry using neutral oil till all sides are golden brown.
Garnish with green onions, sesame seeds and chili oil.
Serve with either sweet soy sauce, hoisin sauce or sriracha for dipping.
.
.
.
#turnipcake #lunarnewyear #chinesefood #maihomecooking #asianfood #recipes #dimsum
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The way u cook just easy to follow and tasted delicious!!! I'm married to vietnamese guy and your cooking video is very helpful!!!! Thank you❤❤❤❤
Aw thank you so much!! This makes me so happy! 😊
Making tonite!
I hope you like it! Enjoy!! 😊
My batter did not spread and was much darker yellow.. is the liquid measurement correct?
Ha
I thought you were going to fry the cucumber too😂
Can use the spam can to make the perfect size egg for the musubi. 😊
I love the song !
So fun to make thank you!
You are so welcome! 😊
Memasak yang menyenangkan,pasti ini sangat enak
Why using the cube ?
Measurements please?
Hi! Here are the measurements incase you can’t find it in the description. Enjoy! Ingredients: 1 lb calamari whole milk or buttermilk (enough to cover calamari) 3/4 cup all purpose flour 3/4 cup cornstarch or potato starch 2 tsp salt 1/4 tsp black pepper 1 tsp paprika 1/2 tsp garlic powder 1/4 tsp onion powder veggie oil for deep frying fresh parsley to garnish lemon slices Tips: *To tenderize the calamari rings, marinate in either whole milk or buttermilk for at least 30 minutes in the fridge. *Make sure the oil is 375 degrees F before deep frying. If it's not hot enough the rings could absorb too much oil and become soggy. If it's too hot they could burn on the outside. I would recommend using a thermometer. *Deep fry for 2-3 minutes or until golden
My man!
Wow 😲❤
Mmmm look delicious 😋
Thank you 😋
This is an easy one. I would just need to grab the veggies and I have everything else. Thanks for the video.
You’re welcome!! I hope you like it!! ❤
Frozen udon???
Yes!! The frozen udon is yummy and super quick to cook!
I wanna eat this!
I hope you try it!! So easy to make! 😊
Crispy like we love ❤
For thinner calamari rings is it less frying time?
Green…something you dont see in american breakfast.
Love it- nice video
ua-cam.com/video/WA9yzU_uQGw/v-deo.htmlsi=7vs53FzIkxDKBQNe
Not red enough. Looks very watery & pale. But I'm sure it still delicious 😊
Why sliced?
🤤🤤🤤
merci beaucoup pour cette recette simple et terriblement bon 🤤
Nice thank you
Normally my mom would only use rice flour pack and turmeric powder then pour water in and mixed. The dipping sauce that me & my mom use often are Sugar, fish sauce, Lemon juice and it is optional for chilies☺️. I was born in Ho Chi Minh City btw 😊 but amazing to know that our people has different ways on making Bánh Xèo in different part of Vietnam ❤. Bánh Xèo is my favourite and it is good!
This but without cucumber
I reckon this women would be a bit delicious herself 🍑
Tea seed oil lol... How much tea was used to make it.
You forgot the beef 😮
Yummy 😋
You do the same way with green asparagus too? Peel them first and chop into small pieces?
Yes that’s what I would do especially if the asparagus’s skin is tough. Peeling the outer layer off will taste better. 😊
Thank you! This is great
You’re welcome! Hope you like it! 😊
Ngl, if udon noodles were cheaper this'd look like a nice easy meal, but i'd rather save em for something bigger
Didn't you add salt?
Hello po! May we use this in our short film po? Where in, the mc is watching a yt vid regarding stir-fried Ampalaya?😊 Thank you po!
Hi, I just tried this recipe using white paste miso. It was super salty, I think 1 cups of parmesan is too much? I had to add a lot of the udon water and sugar to reduce the saltiness
Is this on the saltier side? I ask because Oyster sauce is really salty & that’s on top of soy sauce. Thanks
Hi! Yes, this is more on the savory salty side. Just use less seasoning and add more if needed 😊
do you eat this with thai basil and bean sprout also like with pho?
Hi! No, this traditionally isn’t eaten with all the herbs and veggies that you would with pho. 😊
This is how I cook mine too
Looks to yummy
Thank you so much! 😊
So this is the song of my people :O I want to eat it!!!
I love them so much! What's the recipe?
Thích nhất chè đậu trắng
Can I use paprika? I don't have chili flakes 😭😭
Yum
Yuuum
Thank you!! ❤