Hi Rena
Sorry for the late reply. Have been catching up on my sleep due to World Cup! I haven't finished updating the database - so I've cut & pasted Prisc's Carrot Cake recipe here. Hmm...I'm not a very good cook - the mummies here are all experts! I'm more into baking
Steamed Chinese Carrot Cake
Ingredients:
500 g rice flour
1 radish- also know as white carrot (about 400g, cut into strips)
1 orange carrot (big one, cut into strips)
100g dried prawn ( pounded or grind )
50g dried scallop (soaked)
1 lean pork Chinese sausage (sliced)
mushrooms ( amount is optional, soaked and sliced )
*1400 ml water from the water of the mushroom, dried prawns and dried scallop.
2 teaspoons salt
1 tbsp oyster sauce
300g pork cut into stripe, seasoned with oyster sauce, light soy sauce
10 to 15 small onions ( sliced )
10 pips garlic ( finely chopped )
* Put rice flour into the 1400 ml of water. Add the salt and pepper.
Slowly stir the mixture with
your hands and mix well.
Garnishing Ingredients:
spring onions cut fine
red chillies, sliced
fried shallots
Black and white sesames
Method:
1. Stir -fry dried onions. When lightly brown, add garlic.
2. Add dried prawns, dried scallop and Chinese sausage, when fragrant, add seasoned pork.
3. Add mushrooms and stir-fry. Then add radish and carrot and stir-fry.
4. Add rice flour mixture. Gently stir-fry until everything in the wok
becomes thickens.
5. Add the mixture into a tray and steam for about 1/2 h or until the
yam cube is cooked.
The recipe is very easy to make. And can feed about 15-20 people for tea.
