Tuesday, April 05, 2005

Dim Sum

I am a big fan of Tim Sum especially having it in Hong Kong. To date, I don't really recall having done any dishes by myself. After remembering Judy's Radish Cake that I have missed the last time, my fingers are itching to try out.

So I called my mom for her recipe which we had tried during the Lunar New Year and it was delicious.

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What you need:

907g shredded white radish (strained)
750ml water
76g Chinese sausage, chopped finely
38g dried shrimps, soaked, roasted and chopped finely
3 tsp salt
1 tbsp sugar
2 tsp sesame oil
Pepper

For garnish: 6 shallots, sliced thinly and fried till crispy Spring onions

Method:

Mix together to make batter 340g rice flour 2 tbsp tapioca flour 600ml water

Method:

Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 mins.

Lower heat and add batter, stir until mixture thickens

Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen surface with either the back of the spoon or spatula..

Test, if not cook, another further 10 mins.

Cool thoroughly before cutting.

Garnish with dried shallots and spring onions.
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8 comments:

  1. I'm dying to eat s'pore style carrot cake which is not available here in australia. Do u think i can use the same recipe to do it?

    ReplyDelete
  2. Ash, this is a great recipe. You can using the same but omit the meat ingredients.

    ReplyDelete
  3. Hi

    I love this recipe very much. But i find it a little too soft, can you advise whether i should add more tapioca flour to harden it.

    Many thanks!

    Regards
    shirley

    ReplyDelete
  4. Hi Shirley, try reducing the water.

    ReplyDelete
  5. Hi

    I love this recipe very much. But i find it a little too soft, can you advise whether i should add more tapioca flour to harden it.

    Many thanks!

    Regards
    shirley

    ReplyDelete
  6. I'm dying to eat s'pore style carrot cake which is not available here in australia. Do u think i can use the same recipe to do it?

    ReplyDelete
  7. Ash, this is a great recipe. You can using the same but omit the meat ingredients.

    ReplyDelete
  8. Hi Shirley, try reducing the water.

    ReplyDelete

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