Golden Ratio Cantonese Radish Cake (Turnip Cake)

Peel 1000g white radish deeply to remove the bitter outer layer. Cut in half; slice one half into thick strips (approx. 8mm) for texture, and shred the other half into fine strips (approx. 2mm). Set aside.

Peel and finely mince 30g of shallots. Set aside.

Blanch 100g Chinese sausage and 50g cured pork in boiling water for 1 minute to remove surface oil and residue. Place on a plate and steam on high heat for 30 minutes until tender. Trim off the tough rind from the cured pork, then finely dice both the sausage and cured pork.

Soak 30g dried shrimp and 40g dried scallops in warm water for at least 1 hour until softened. Gently rinse 10g dried baby shrimp. Drain and reserve the savory soaking liquid from the shrimp and scallops, adding plain water to make a total of 400ml. Press softened scallops flat with the blade of a knife and shred into thin threads.

Heat 0.5 tbsp vegetable oil in a wok over medium heat. Add diced cured pork and Chinese sausage, stir-frying until oils render out. Add minced shallots and fry until lightly golden. Stir in dried shrimp and shredded scallops, then add dried baby shrimp. Stir-fry all ingredients until golden brown and fragrant. Dish out and set aside (reserve a small portion for topping garnish).

In a large bowl, combine 150g rice flour, 50g cornstarch, 30g wheat starch, and 20g potato starch. Gradually pour in the reserved 400ml seafood soaking liquid in portions, whisking continuously until smooth and lump-free. Add 0.25 tsp salt, 0.25 tsp ground white pepper, 2 tsp chicken powder, and 0.5 tbsp vegetable oil. Whisk until thoroughly incorporated.

Heat a bit of oil in the wok over medium heat. Add the thick radish strips first and stir-fry for 4 minutes, then add the fine radish shreds and fry for 2 minutes. Cover with a lid, reduce to low heat, and stew for 10 minutes until liquid releases. Uncover, return to medium heat, and stir-fry until liquid evaporates completely and thick strips are soft and translucent. Stir in 2 tsp oyster sauce and 25g granulated sugar, then add most of the fried cured meats and seafood mixture, combining well.

Pour 200ml water into the wok with cooked radish and bring to a boil; turn off heat immediately. While hot, pour in about half of the prepared flour batter and stir vigorously with a spatula, using residual heat to form a thick, half-cooked paste. Pour this hot mixture back into the bowl containing the remaining cold batter, stirring thoroughly to combine into a smooth batter.

Grease the interior of 2 foil loaf molds (approx. 20cm x 9.5cm x 4cm) evenly with oil. Divide the radish cake mixture evenly between the two molds and smooth the top with a spoon. Sprinkle the reserved fried cured meat/seafood toppings evenly over the surfaces.

Cover molds tightly with cling film or aluminum foil, poking a few small steam holes with a toothpick to prevent condensation water from dripping on top. Place molds into a steamer over vigorously boiling water, cover, and steam on high heat for 40 minutes. Test doneness by inserting a chopstick into the center; if it comes out clean with no raw white batter, it is fully cooked.

Remove cling film and sprinkle 15g chopped spring onion and 5g toasted white sesame seeds on top. Allow to cool completely at room temperature, then place in the refrigerator for at least 6 hours (or overnight) until firm and solid before slicing.

Invert the chilled, hardened turnip cake to unmold and slice into approx. 1.5cm thick slices. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat (do not skimp on oil). Place radish cake slices in the pan and fry until the bottom turns golden crisp, flip over and fry until both sides are golden brown.