Gourmet Turnip Cake Kihen Fin Veisseriben
Experience the ultimate fusion of tradition and indulgence with this **Gourmet Turnip Cake Kihen Fin Veisseriben**, a luxuriously savory take on a classic dim sum favorite. Made with tender shredded turnips, earthy dried shiitake mushrooms, flavorful Chinese sausage, and a delicate blend of seasonings, this steamed cake achieves the perfect balance of texture and taste. Infused with a hint of Shaoxing wine and packed with umami-rich dried shrimp, its intricate flavors are further enhanced when pan-fried to a golden crisp. Perfect as a show-stopping appetizer or side dish, this turnip cake is a versatile delight, best served with soy, chili, or hoisin sauce for dipping. Whether for a festive occasion or a gourmet twist on comfort food, this recipe is a must-try for lovers of authentic Asian cuisine. Keywords: gourmet turnip cake, steamed dim sum recipe, crispy turnip cake, Chinese turnip cake, traditional Asian recipes, dim sum favorite.
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Recipe Information
Ingredients
- 500 grams Turnips
- 150 grams Rice flour
- 30 grams Cornstarch
- 350 milliliters Water
- 5 pieces Dried shiitake mushrooms
- 30 grams Dried shrimp
- 1 piece Chinese sausage (lap cheong)
- 2 stalks Scallions
- 1 tablespoon Shaoxing wine
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 0.5 teaspoon White pepper
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Peel and shred the turnips using a grater or food processor. Set aside.
Soak the dried shiitake mushrooms in warm water for 20 minutes until softened. Slice them thinly.
Rinse the dried shrimp under cold water and pat dry. Finely chop them.
Slice the Chinese sausage into small cubes, and finely chop the scallions.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Stir-fry the Chinese sausage until aromatic, about 2-3 minutes.
Add the chopped dried shrimp and sliced shiitake mushrooms to the skillet. Cook for another 2-3 minutes until fragrant.
Stir in the Shaoxing wine, soy sauce, and oyster sauce. Mix well and transfer this mixture to a bowl. Set aside.
In the same skillet, add the shredded turnips with 150 ml of water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the turnips soften and release some liquid.
In a large mixing bowl, combine rice flour, cornstarch, salt, white pepper, and the remaining 200 ml of water. Mix well into a smooth batter.
Add the cooked turnip mixture, scallions, and the stir-fried toppings into the batter. Stir until everything is evenly combined.
Grease a rectangular or round heatproof pan with the remaining tablespoon of vegetable oil. Pour the batter into the pan, smoothing the top with a spatula.
Steam the turnip cake in a steaming setup for 50-55 minutes, or until firm and set. Check occasionally to ensure there's enough water in the steamer.
Remove the cake from the steamer and let it cool to room temperature. Refrigerate for at least 1 hour for the best slicing consistency.
Once chilled, slice the cake into rectangular pieces. Pan-fry the slices in a nonstick skillet with a little oil over medium heat until golden on both sides.
Serve warm, optionally with soy sauce, chili sauce, or hoisin sauce on the side for dipping.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4911 mg | 214% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 23.0 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 275 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2325 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
