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Chinese New Year Turnip Cake

This recipe is handed down from my mom’s mom. This is NOT a dessert (not sweet), but more like a ’quick bread’ for the Chinese. This ’cake’ is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the DIM-SUMs in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten HOT after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it’s finished within a day!!)

2 tbsp vegetable oil
8 oz Chinese dried mushrooms, soaked overnight in water
⅓ C dried shrimp, soaked in water overnight and drained
1 lbs pork sausage, sliced
1 tbsp vegetable oil
2 slices fresh ginger root
3 turnips, shredded
1½ tsp Chinese five-spice powder
2 tsp salt
½ tsp chicken bouillon granules
1 tbsp ground white pepper
⅔ lbs white rice flour

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