This is a Lunar New Year staple because the word for radish (菜头, chhài-thâu) is a homophone for "good fortune" (好彩头, hó-chhái-thâu) in Hokkien language, older generation used to make and give away to relatives and friends. In Singapore and Malaysia, we hardly call this Turnip/ Radish Cake, it's more commonly known as Carrot Cake aka Lo Bak Go 萝卜糕 in Cantonese. Usually made by steaming, this time I tried another method using Ninja Foodi Pressure Cook function. Started with Sear/ Saute mode to stir fry the ingredients, then switch to pressure cook. I like this deep pot, it's easier to stir-fry the ingredients in this ceramic-coated pot which is non-stick, I can use very little oil for stir-frying.
The Ninja Foodi multi-cooker that I'm using is a combination of a pressure cooker and air fryer in one pot, it's super-efficient and time-saving. Besides pressure cook and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, and keep warm. I also use it for stir-frying dishes with 5 adjustable heat levels. Overall, Ninja Foodi is a good all-in-one product, just like a portable kitchen with a rice cooker, pressure cooker, air fryer, oven and stovetop functions, reasonable price, and highly versatile.
Where to buy Ninja Foodi at the best price?
SINGAPORE:
Ninja Foodi can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products via their website.
MALAYSIA:
Ninja Foodi can be purchase via Ninja Shark Official Website. Cart out with Promo Code: MFAOP300 to get the lowest price deal.
Ingredients:
中文食谱:请在网页的右边点击Translate,然后选择中文翻译
Make 1x 6" cake
500g White Radish/ Daikon/ Turnip
30g chopped Dried Shrimps, rehydrated
1 small Chinese Sausage, diced
3 Dried Shiitake Mushroom, soaked and reserved *water.
25g Wheat Starch
100g Rice Flour
250g - 300g Chicken Broth + *mushroom water, adjust the amount accordingly.
About 1/2 tsp - 3/4 tsp Salt, adjust to taste
1/4 tsp White Pepper
Some shallot oil to grease the cake pan
Some chopped spring onion, chilies and fried shallots for garnishing.
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!
Method: 步骤
1. Peel and shred radish. This can be done using a blender, it's much faster than shredding manually. Squeeze out excess water and set aside. Sieve flour, salt and white pepper, set aside.
25g Wheat Starch
100g Rice Flour
250g - 300g Chicken Broth + *mushroom water, adjust the amount accordingly.
About 1/2 tsp - 3/4 tsp Salt, adjust to taste
1/4 tsp White Pepper
Some shallot oil to grease the cake pan
Some chopped spring onion, chilies and fried shallots for garnishing.
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!
Method: 步骤
1. Peel and shred radish. This can be done using a blender, it's much faster than shredding manually. Squeeze out excess water and set aside. Sieve flour, salt and white pepper, set aside.
This is the blender that I'd recommend: NINJA FOODI POWER BLENDER ULTIMATE SYSTEM - CB402
The blender can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products via their website.
2. Use Ninja Foodi Sear/ Saute(HI) mode, heat some oil in the inner pot. Add in dried shrimp, mushroom and Chinese sausage, stir fry till fragrant. Set aside.
3. Add in shredded radish, stir fry for a minute or so. Add 100g chicken broth and sifted flour. Gradually stir in chicken broth till the mixture is thick and pliable. Stir in dried shrimp and Chinese sausage. Transfer to a 6" cake pan.
3. Add in shredded radish, stir fry for a minute or so. Add 100g chicken broth and sifted flour. Gradually stir in chicken broth till the mixture is thick and pliable. Stir in dried shrimp and Chinese sausage. Transfer to a 6" cake pan.
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