Text 18101, 101 rader
Skriven 2008-12-20 01:29:46 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Michael Loo
Ärende: daikon etc  was: pie time 385
=====================================
-=> Quoting Michael Loo to Nancy Backus on 12-16-08 08:53 <=-

 ML> More properly, it's the sweet rice itself: the flour is called
 ML> Mochi-ko (mochiko), sometimes shortened to mochi.

OK.
 
 ML>> understand it, glutinous rice contains little or no gluten -
 ML>> it's named for its texture.
 NB>> And good stuff it is, too... :)

 ML> I'm a sucker for that texture, which reminds many westerners
 ML> of bodily effluvia, so they don't seem to care for it. Welcome
 ML> to the world of honorary Asians!

If it tastes good, texture is secondary... usually... :)  Thanks for the
welcome.   :)   You're not the first to welcome me in as an honorary
Asian, though.  It started back in early high school when I was friends
with the Uomoto kids... I think second-generation Japanese-American,
whose parents had gone back to Japan as missionaries.  Nowadays, I could
eat Asian food every day of the week without a problem (something I
can't always say about the traditional American diet)...  

 ML> Daikon cake
 ML> cat: Chinese, dim sum, breakfast
 ML> yield: 1 batch

Interesting.  This is apparently the same recipe, using daikon, that our
dim sum place uses for their turnip cakes... which I always want to call
radish cakes...  At least, the ingredients make sense for what we get,
and the description of the final product certainly seems to be the same.
Maybe somewhere else before, what I had actually were radish cakes, and
so that's why I associate the "wrong" name with them.  Either way, they
were/are GOOD.  :)

 ML> 1 lb daikon or lo bok
 ML> 12 oz water
 ML> water
 ML> 1 Tb peanut oil
 ML> 1 Tb minced dried shrimp
 ML> 4 minced Chinese sausages
 ML> 1 lg scallion, sliced fine
 ML> 1 3/4 c non-glutinous rice flour
 ML> 1 1/2 ts salt
 ML> 1/2 ts sugar
 ML> 1/4 ts ground white pepper
 ML> 2 Tb cilantro, leaves only, sliced

 ML> This is one of those foods that I would never have
 ML> taken interest in, and thus never fully appreciated
 ML> the greatness of it had I never eaten street food in
 ML> Taiwan. Honestly, giving something a name like radish
 ML> cake is not an enticement to get someone to try it,
 ML> but it is the ultimate coolest thing that can be made
 ML> from radishes (except for doozer sticks, or course).
 ML> Ming makes a pretty good version of daikon cake, and I
 ML> asked her to show me how to make it after buying some
 ML> daikon at the local farmers market... why? To share it
 ML> with the world.

 ML> Daikon cake is typically eaten for breakfast, although
 ML> it may be enjoyed at any time of day. In China, it is
 ML> a great dim sum dish. The cake is basically a daikon
 ML> and rice flour batter (with some other flavor elements
 ML> thrown in) which is steamed, allowed to set, then
 ML> sliced up and cooked to crispiness on a flat griddle.

 ML> Peel and grate vegetable until you have about 12 oz.
 ML> Cook with water on medium high heat until the daikon
 ML> gets tender and mellows a little. Add water to the
 ML> mixture until you have 3 c total.

 ML> Heat 1 Tb peanut oil in a saucepan or wok on medium.
 ML> Saute 1 Tb minced dried shrimp (which should be soaked
 ML> for 45 min beforehand), 4 to 5 finely diced Chinese
 ML> sausage links (Ming uses only WeiChuan or some other
 ML> Taiwanese sausage... because Taiwanese is best, of
 ML> course), and one fat green onion sliced finely. Cook
 ML> for about 10 min. Add these cooked ingredients as well
 ML> as the next 5 ingredients to the daikon mixture. The
 ML> consistency should be that of a light batter.

 ML> Line bamboo steamer baskets with aluminum foil or
 ML> heatproof cellophane and ladle the mixture into the
 ML> baskets to the depth of 1" or so. Set a pot of water
 ML> to boil and place the baskets over to steam for 40 min.

 ML> The cakes are done when the starch is set. Allow to
 ML> cool for a bit, then slice into desired shapes. These
 ML> can be square patties to griddle for breakfast or
 ML> smaller bits fried up as snacks.

 ML> Chad Galiano, Chad & Ming's Adventures
 ML> http://chadzilla.typepad.com, 11/17/08
 ML> lightly adapted

ttyl      neb

... Support bacteria - they're the only culture some people have.

 * Origin:  (1:3634/12)