Page 30 - CESL Asia E-Newsletter - 6th ISSUE

ith the Chinese Lunar New Year around the corner, it is so much fun baking Chinese puddings and cakes for the beloved! As the saying goes, make yourself well-fed and well-clothed on your own, Wlet’s follow our master chef, Joanna’s recipe below and get it started! Ingredient and Portion 2.1kg Turnips 2 Chinese sausage 1/2 Cured meat 38g Dried scallops 38g Dried shrimps 4 Dried black mushrooms Appropraite amount of white sesame (stir fried) 300g Rice flour 27 Seasoning 34g Brown sugar 2tsp Salt Appropraite amount of pepper Method 1. Soak dried scallops and shrimps until soft. Tear dried scallops into fine shreds and finely chop dried shrimps. 2. Cut the stalks from the caps of mushrooms, soak until soft and shred. 3. Slice the Chinese sausages and cured meat. 4. Peel and thickly shred turnips. Put into pot and add brown sugar. Cook until turnip shred become transpar- ent. 5. Heat wok and add oil. Stir fry the Chinese sausages and cured meat until done. Add dried scallops, black mushrooms and shrimps and stir fry until fragrant. 6. Pour into turnip shreds and liquid from cooking turnip shreds. Add rice flour and stir slowly and evenly. 7. Brush pudding tin with a layer of oil. Pour into pudding mixture and steam over high heat for 45 minutes. To test if it is well cooked, it won’t be found sticky if you insert a chopstick into the cake. 8. Unmold pudding and sprinkle with sesame. Leave to cool, cut into pieces and saute until fragrant.