Vegan turnip cake/vegetarian radish cake /Chinese recipe 蘿蔔糕/台灣早餐
Radish cake is a popular food in Taiwan. Taiwan’s breakfast shop is also a must-order food. When making cakes, some people will add shiitake mushrooms, shallots, and sausages, but I prefer not to add other ingredients. Only the original taste of daikon radish.
Ingredients:
4 tbsp cooking oil
450g shredded daikon radish(white radish)
½ c water
1 tsp salt
150g rice flour
15g cornstarch
300g water
sauce:
1 green onion
1 red chili pepper
10g grated ginger
2 tbsp oil
1 tsp soy sauce
½ tsp vinegar
¼ tsp sugar
¼ tsp salt
Instructions:
1. Grate the daikon radish.
2.Mix rice flour and cornstarch with water.
3.Cook the daikon radish with salt and water on low heat and cover. If water comes out of the radish when it is cooking, there is no need to add water.
4. When the radish turns transparent, add the flour mixture to the pan. Turn off the stove when it becomes a viscous lump.
5. Put the cake mixture in a greased container and spread it evenly. Cover the container with parchment paper.
6. Boil water and steam the cake mixture for 40 minutes, sealing the lid with a wet towel around the edges. Insert a wooden chopstick, and if it comes out clean the cake is done. Let it sit and cool down
before cutting it.
7. Slice the cake. Heat up the pan and add 4 tbsp oil. Fry the cake until the color turns light brown.
8. Grate the ginger. Dice the red chili pepper and green onion. Mix all of these together.
9. Heat 2 tbsp oil. Add the oil to the herb mixture. Add soy sauce, vinegar, sugar, and salt. Mix well.
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材料：
4湯匙食用油
450g1白蘿蔔絲
½c水
1茶匙鹽
150克在來粉
15克太白粉
300克水
醬料：
1個蔥
1紅辣椒
10克薑末泥
2湯匙油
1茶匙醬油
½茶匙醋
¼茶匙糖
¼茶匙鹽
作法：
1.刨蘿蔔。
2.將在來粉和太白粉與水混合。
3.小火水煮蘿蔔和鹽，蓋上鍋蓋。如果在烹飪時蘿蔔中有水流出，則無需加水。
4.當蘿蔔變透明時，將麵糊加入鍋中。當麵糊變成粘稠的團塊時，將火關閉。
5.將蘿蔔糕裝入塗有抹油的容器中，均勻的壓滿。用烘培紙蓋住麵糊防止水滴。
6.水煮滾，然後將麵糊物蒸40分鐘，用濕毛巾將蓋子的邊緣密封起來。插入一根木筷子，抽出筷子， 如乾淨的話，表示已熟了。冷卻後可切片。
7.鍋加熱，加4湯匙油。煎蘿蔔糕，直到顏色變成淺棕色。
8.薑切碎。紅辣椒和蔥切成丁。將所有這些混合在一起。
9.加熱2湯匙油。將油淋到酌料理中。加入醬油，醋，糖和鹽。混合均勻。
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3-Layer Tahdig Savory Rice Cake by Parisa Parnian of Savage Muse
#FarhangFlavor: Episode 28 - CHEF PARISA PARNIAN - THREE LAYER TAHDIG SAVORY ART CAKE
We are delighted to welcome chef Parisa Parnian, the creative mastermind behind Instagram's Savage_Taste to #FarhangFlavor. Ms. Parnian is an Iranian-American multi-disciplinary visual artist, designer, storyteller, and cook. As a cultural and culinary uplifter, she has been combining her extensive experience in lifestyle design, event curation, food, and storytelling to delight the senses and warm the spirit.
In 2016 Parisa left her 20-year career in the fashion industry to launch Savage Muse, a radically inclusive design studio, and Savage Taste, a multi-faceted food, culture and community building hub.
“My passion for Iranian cuisine comes from the spirit of camaraderie and abundance that a classic Persian dinner party invokes in me. I am obsessed with learning about and pushing the envelope of how we can use traditional Persian spices and ingredients in artistic and playful ways.”
I wanted to create a savory version of a three-layer “cake” by using three of my favorite Persian rice dishes for each layer and bringing my artistic design background to create a special Tahdig (crispy rice crust) design that is inspired by cake decorating.
Learn more about Chef Parnian and Savage Muse via the below link:
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INGREDIENTS:
4 cups uncooked long-grain basmati rice
salt to taste
(Tahdig Art)
1/4 cup oil for tahdig crust
assorted herbs/vegetables for tahdig art (i.e. potato, purple yams, cherry tomatoes, colorful bell peppers, okra, sage leaves, cilantro, parsley, pickled peppers)
(Tahchin/Tahdig Layer)
3/4 cup yogurt
4 tablespoons saffron water
1 egg yolk
(Albaloo Polow Layer-Sour Cherry)
3/4-1 cup of sour cherries in juice (available in jars)
3/4 cup chopped or slivered pistachios
1/3 cup slivered almonds
1/3 cup crushed dried rose petals
(Sabzi Polow Layer-Herb Medley)
2 cups dried herb assortment (leeks, parsley, cilantro, chives, fenugreek, dill)
1 tsp salt to taste
1 tsp garlic powder
1 tsp turmeric
1 tbsp advieh (Persian rice spice mix)
(Barberry “Jam” Layer)
1 large onion sliced
2 tbsp oil
1.5 - 2 cups of dried barberries washed
1 tsp turmeric
1 tsp garlic powder
salt to taste.
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