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This recipe is handed down from my mom's mom. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the DIM-SUMs in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten HOT after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)" Original recipe yield: 6 to 8 servings.
- 2 tablespoons vegetable oil
- 8 ounces Chinese dried mushrooms, soaked overnight in water
- ⅓ cup dried shrimp, soaked in water overnight and drained
- 1 pound pork sausage, sliced
- 1 tablespoon vegetable oil
- 2 slices fresh ginger root
- 3 turnips, shredded
- 1½ teaspoons Chinese five-spice powder
- 2 teaspoons salt
- ½ teaspoon chicken bouillon granules
- 1 tablespoon ground white pepper
- ⅔ pound white rice flour