Subj : Lunar New Year 07
To   : All
From : Dave Drum
Date : Sun Jan 22 2023 17:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Luo Go Bao (Daikon Cake w/Garlic Hoisin Sauce)
 Categories: Seafood, Pork, Vegetables, Herbs, Chilies
      Yield: 8 servings
 
  2 1/2 tb Oil; more for greasing
      2 tb Small dried shrimp
      1 lb Daikon; peeled
      2    (6") dried Chinese link
           - sausages; casings removed,
           - fine chopped
      1 md Shallot; fine chopped
    1/2 c  + 2 tbsp. green onion; fine
           - chopped
    1/2 ts Sugar
      2 ts Salt
  1 1/2 c  Rice flour
    1/4 ts Five-spice powder
      5 tb Hoisin sauce
    1/4 c  Garlic-chile sauce
      1    Red chile; thin sliced,
           - garnish
 
  Grease an 8" square baking dish, and line with parchment
  paper; set aside. Cover shrimp with 1/2 cup of hot water
  and soak until soft, 25 to 30 minutes; drain, finely
  chop, and set aside. Grate daikon on the small holes of
  a box grater. Transfer to a 4-qt. saucepan with 1/3 cup
  of water and bring to a simmer over medium-low heat;
  cook until water has evaporated, about 35 minutes, and
  set aside. Heat 1/2 tbsp. oil in 10" skillet over
  medium-high heat. Add sausage; cook, stirring
  occasionally, until browned, about 7 minutes. Add
  reserved shrimp, the shallots, and 1/2 cup green onions;
  cook until shallots and onions are soft, about 4
  minutes. Stir in sugar and half the salt; set aside.
  
  Bring 1 1/2 cups water to a boil in the bottom of a 12"
  skillet. Whisk remaining salt, the rice flour, and
  five-spice powder in a large bowl; stir in 1 cup plus 2
  tbsp. water and reserved daikon until a thick,
  porridge-like batter forms. Stir in reserved sausage
  mixture to combine, and spread evenly in prepared pan.
  Place pan in a 12" bamboo steamer, and place steamer
  over skillet. Cover and steam, until set, about 40
  minutes. Let cool 1 hour, invert pan onto a plate, peel
  away parchment and cover loosely with plastic wrap;
  freeze cake for 30 minutes, or refrigerate overnight.
  
  Mix hoisin, garlic chili sauce, and remaining green
  onions in a small bowl. Slice cake into 8 rectangles.
  Heat remaining oil in a 12" nonstick skillet over
  medium-high heat. Working in 2 batches, cook, flipping
  once, until crisp and golden, 3 to 4 minutes, and
  transfer to a serving plate; serve with spicy hoisin
  sauce, and garnish with sliced chile.
  
  By: Kit Yau
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Murphy's Philosophy: smile -- tomorrow will be worse.
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