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Peel and shred the turnip. You should have about 2 cups of shredded turnip.

In a large pan or pot, combine the shredded turnip, 1 cup of water, and 2 tablespoons of oil. Cook over medium heat for 10-15 minutes, or until the turnip has softened.

While the turnip is cooking, heat a separate pan over medium heat. Add the bacon strips and cook for 5-7 minutes, or until crispy. Remove the bacon from the pan, reserving a small amount of the rendered fat if desired for pan-frying later.

Once the bacon is cooked, chop it into smaller pieces. Add the chopped bacon to the turnip mixture in the first pan.

Rehydrate the wood ear mushrooms according to package instructions. Once rehydrated, slice them thinly and add them to the turnip mixture along with the sliced green onions.

Add the soy sauce, garlic powder, sesame oil, rice flour, and corn starch to the turnip mixture. Stir well to combine.

Gradually add the extra cup of water to the mixture, stirring continuously until everything is fully combined. The mixture should be very thick, resembling a dough rather than a batter.

Transfer the turnip mixture into a heat-proof bowl or dish suitable for steaming. Steam the mixture for 50 minutes. Ensure your steamer has enough water to last the entire steaming time.

Once steamed, allow the turnip cake to cool slightly. Then, slice it into squares or rectangular pieces.

Heat 2 tablespoons of oil (or reserved bacon fat) in a large skillet over medium-high heat. Place the sliced turnip cake pieces in the hot oil and pan-fry for 3-5 minutes per side, or until golden brown and crispy.

Serve hot, garnished with extra green onions if desired.

Peel and shred the turnip. You should have about 2 cups of shredded turnip.

In a large pan or pot, combine the shredded turnip, 1 cup of water, and 2 tablespoons of oil. Cook over medium heat for 10-15 minutes, or until the turnip has softened.

While the turnip is cooking, heat a separate pan over medium heat. Add the bacon strips and cook for 5-7 minutes, or until crispy. Remove the bacon from the pan, reserving a small amount of the rendered fat if desired for pan-frying later.

Once the bacon is cooked, chop it into smaller pieces. Add the chopped bacon to the turnip mixture in the first pan.

Rehydrate the wood ear mushrooms according to package instructions. Once rehydrated, slice them thinly and add them to the turnip mixture along with the sliced green onions.

Add the soy sauce, garlic powder, sesame oil, rice flour, and corn starch to the turnip mixture. Stir well to combine.

Gradually add the extra cup of water to the mixture, stirring continuously until everything is fully combined. The mixture should be very thick, resembling a dough rather than a batter.

Transfer the turnip mixture into a heat-proof bowl or dish suitable for steaming. Steam the mixture for 50 minutes. Ensure your steamer has enough water to last the entire steaming time.

Once steamed, allow the turnip cake to cool slightly. Then, slice it into squares or rectangular pieces.

Heat 2 tablespoons of oil (or reserved bacon fat) in a large skillet over medium-high heat. Place the sliced turnip cake pieces in the hot oil and pan-fry for 3-5 minutes per side, or until golden brown and crispy.

Serve hot, garnished with extra green onions if desired.