![]() Slice 1 cup worth of 燒肉 siu yuk (roast pork) into roughly 1/2 inch pieces. If you make this with fresh ground pork, then of course you will need to season that as you stir fry it. ![]() *You don’t add any salt because some added ingredients like 燒肉 siu yuk (roast pork) or if you also add 虾米 ha mai (dried shrimp) then they are already salty. But I’ll leave some instructions if you want to add them.ġ tbsp 蝦餃粉 ha gaau fan (pre-mixed store bought ha gaau flour), optionalġ cup of 燒肉 siu yuk (roast pork) or ground pork *Usually 虾米 ha mai (dried shrimp) is added, but I’m allergic to crustaceans so it’s omitted in this recipe. But if we’re more focused on Cantonese cuisine, steaming is probably more reflective of the Cantonese mentally with cooking to highlight the natural flavors of ingredients. In the imagination of many Americans, stir frying in a wok seems to be a defining feature of Cantonese cuisine or Chinese cuisine at large and while it is important, it’s not the only defining technique. Like many other dishes in Cantonese cuisine, steaming is a really important method of preparation. Not enough water, and the cake will be too stiff, too much water and it will be mushy. The hardest thing to describe without video would be getting the texture for the batter correctly and the video makes it pretty easy to figure it out. This kind of recipe is always hard to learn over the phone or by written instructions, so I figured it’s another good opportunity to record it by video. It’s not that hard to make, but it’s funny that my mom has never measured out how much water is in it. ![]() Whereas potato and taro can be prepped by simply steaming them until they are soft and tender. One of the other differences in making this is that turnip cake needs to be stir fried to remove some of the turnip’s liquid. The only exception is for turnip cake and some people prefer thicker ones, especially around the New Year when fancy ingredients like 臘腸 laap cheung (Chinese sausages), 燒肉 siu yuk (roast pork), or 虾米 ha mai (dried shrimp) are loaded into them.īoth potato and taro cakes are very similar in how they are made, the only difference that my mom says is that taro readily absorbs more water, so the batter needs more water than potato. According to my mom, the locals in Hawaii prefer a thicker version of these cakes, where as locals in China prefer a thinner version. Lesser known here, are 薯仔糕 syu jai gou (potato cake) or 芋头糕 wu tau gao (taro cake). In America, 蘿蔔糕 lo buk gou (turnip cake) is probably the most famous from dim sum restaurants. ![]() There’s a few kinds of savory steamed 糕 gou (cake/pudding) in Cantonese cuisine. ![]()
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