- Golden Crisp Daikon Cake with Spicy Herb Soy Sauce
1) My bamboo strainer wouldn't fit with my cake pan under the wok's lid, so I used a ramekin. Worked fine. Here's a photo of the cake just about to be steamed in the wok.
2) It says steam until "firm to the touch". But you'll find it's still a bit moist and squishy, on account of being glutinous and in a steamer. It sets up more when it cools.
3) It says to fry for about 5 minutes a side, but has you cut the cake into little batons. I interpreted that as fry each of the four sides...not just two like in the photo. They got a bit more Golden Crisp than they should have been... Still tasty though.
4) Don't skip the lop chong, it gives it a certain somethin somethin that can't be replicated. Unless you're vegetarian or something, then add a bit of five spice. The sausage is easy to find at Asian markets, they're small and red, and usually labeled Sweet Pork Sausage. Also don't skip the dried shrimp. (But you probably could and no one would notice.)
5) I substituted the Spring Onion we got this week for the green onions. Worked great.
Also, if you did skip the sausage and shrimp this would be an awesome vegan use of daikon, if that's more your thing.
- Turnip Stalks, Hakurei Turnips, Mizuna, and Summer Squash with Black Bean Garlic Sauce
Finally the leftover Kalbi Spareribs were finished off too.
- Field Trip: Lucky Mart
This time it was Jackfruit Chips, and they were excellent. The bag's from Vietnam, and it's basically jackfruit hulls that are fried. That's it. Crunchy and tastes just like jackfruit. They'd be awesome in trail mix. We ate about half the bag on the way home. (Not recommended, major dried fruit stomach expansion.) There didn't appear to be any preservatives in them, which was confirmed by this excellent Engrish endorsement.
I'm not sure exactly what the chemical substance is, but I too am glad it was not used in the process of production.