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Turnip Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.7737
Energy (kCal)900.795
Carbohydrates (g)197.9812
Total fats (g)3.4678
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook shredded turnip with 1 cup of water for 5 minutes. | 2. Add some sugar if turnip is bitter. | 3. Heat 1 tspn of oil, stir fry Chinese sausage/ham, dry shrimp, mushrooms, shallots until done. | 4. Add black or white pepper if desired. | 5. Mix ingredients and rice flour with turnip. | 6. Add salt if desired. | 7. Note: this mixture should not be too thick. | 8. Turnip cake will turn hard if it is too thick. | 9. To steam: Choice (1) place step 5 mixture in a container and use steamer to steam for 50 minutes with high flame. | 10. Choice (2) If you do not have a steamer, use 8x8x2 baking pan. | 11. Cover baking pan with foil paper, pour in mixture. | 12. In a large deep pan, add water, position a bowl in center of pan, then, place baking pan on top of bowl. | 13. Put on lid and steam for 50 minutes with high flame. | 14. Chill turnip cake in room temperature. | 15. Slice cake into square or rectangular shape with a cleaver. | 16. Fry in pan with 1 tbspn of oil until golden brown on both sides. | 17. Sauce: Minced garlic and red chili pepper Mix with soy sauce, a drop of sesame oil and little bit of sugar. | 18. Ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice flour 1/2 lb 830.075 181.732 13.4944 3.2205
    turnip 2 skinned shredded 68.32 15.6892 2.1959999999999997 0.244
    ham 3 slices diced shredded - - - -
    shrimp 1 cup - - - -
    chinese mushroom 5 diced - - - -
    shallot 1 teaspoon fried 2.4 0.56 0.0833 0.0033

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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