Homemade Turnip/Radish Cake

With the Lunar New Year approaching, I am reminded of my family's yearly tradition. Each year, my grandmother (and now my aunt) spend hours preparing Lo Baat Gao (daikon radish cake) and Nien Gao (a sweet steamed rice cake). So I decided to look up the recipe for radish cake and make some at home since we'll be so far from family for the holidays.

So I found a great sounding recipe at Epicurious.com which I will relay here for you all, along with some small tweaks and things I learned along the way.

Ingredients:
~200g of Chinese bacon (the less fatty the better since you really want that meaty taste!)
1 large Chinese radish @ about 2lbs
8 Chinese dried mushrooms
1/2 cup Chinese dried shrimp (the small kind)
2 teaspoons rice cooking wine
1 teaspoon sugar
2 cups rice flour (non glutinous)
Salt or soy sauce to taste

Recipe:

1. Rinse and soak (at least 1/2 hour) the dried mushrooms and shrimp in separate bowls (~1/2 cup) liquid each bowl. After that you can mince these finely and set the water aside for later. At this time you can shred your radish into a large cooking pot.

2. In a steamer, steam your bacon for ~15-20 minutes then remove most of the fat (but not all) and mince it up.








3. In tandem you can also begin cooking down your shredded radish in about 4 cups of water. It takes 15-30 minutes depending on how tender you want your radish to be. Drain after but reserve the liquid.

4. In a large wok over medium heat, cook your minced bacon for a few minutes or until it begins to brown. Add your shrimp and mushrooms along with your rice wine, some salt, and soy sauce to taste. Ideally the bacon, shrimp and mushrooms will add a lot of taste to the radish cake. Remove from heat.

5. Drain the cooked radish and add into the wok and combine with your other ingredients.

6. In a separate bowl, mix your rice flour and, mushroom juice, shrimp juice, and 1 cup radish juice. [Aside: the Epicurious recipe says that the batter should look like rice pudding but I don't really eat that so I had no idea how thick it should be. I made it closer to pancake batter by adding about 3/4 more rice flour and a little more radish juice. In reality, this made the cake a little harder than I thought it should be. Instead, the batter should be like crepe batter, kinda thin to give you a softer texture of cake at the end! So, keep this 2:2 ratio as specified]

7. Mix the batter and radish mixture, add a little more salt for flavour and steam for about 30-60 minutes. You want the water at a slow rolling boil rather than furious one. You'll also want to do it in a good steamer where cooled steam won't drip down on your cake but that can be hard to manage. If anything, try to use a domed lid on a pot wide enough to let the cooling water drip down the sides and back into the pot, and NOT onto your cooking cake. You can also try propping the lid up on some wooden chopsticks/spacers to let more of the steam escape.

8. Let it cool down after the cake is spongy/hardened. Pop in the fridge for a few hours and then when you're ready, cut into 1cm thick slices to fry up and eat. Don't forget to add some Oyster Flavour Sauce, but the cake should be salty enough on its own :)

Update: I've made this recipe twice now (once every Chinese New Year's) and it's been enjoyable each time. I had the luck of some snow the second time around, which allowed me to cool it out on our balcony!

Conquering (Nearly) Humpback Mountain

So the other day I had my first opportunity at snowshoeing outside Seattle. Now I've used snowshoes before but this was definitely a new experience. My idea of snowshoes was the old-time criss-cross, tennis racquet tied to your shoe design - you know what I mean right? The snowshoes for this trip, however, were much more modern and meant for much harder kinds of hikes.

My friend Dan and I started the morning driving through a blanket of fog out of Seattle and Eastwards towards Humpback Mountain. Somewhere along the way, however, we went from dense fog, to absolute clarity. It was quite amazing! It's not even that the fog had "burned off" but For tthere was some kind of barrier that literally kept the fog in Seattle (proof of this later...).

For the inexperienced (like myself), your approach to Humpback Mountain begins far from the trailhead. Unless you have a great SUV with 4WD, you need to park along the road about 1.5-2 miles from there. So we arrived to find some other hikers heading up to conquer silver peak and began the trek to our trailhead. It really was quite nice and the snow was packed enough that you could walk centrally along the road between some massive and deep tire tracks.

I honestly wasn't keeping track of time, but we eventually made it to an entry point and started in on the somewhat snowy forest. Trying to navigate through this first point, however, we only made it so far before we nearly became stuck in a deep snow bank or drift. I was literally crawling along just to avoid sinking in. At one point I sank hip-deep and had to drag myself out - also a good time to try and learn how to use an ice axe folks (just sayin').

 At that point we tossed on our snowshoes and broke out onto another road before starting a somewhat steep ascent. We ended up tackling the mountain in stages. About 30-60 minutes of upward fighting through drifts that were broken up at these intervals by lone roads/trails.

 

Three major ascents later and we were finally breaking towards the top of the mountain. We had started at 8am, and it was about 1:30 now. We spent the next hour with a great view slowly working our way upwards while avoiding falling snow/ice hunks (yes, painful hunks!) from trees. The view, however, was more than worth it!

On the right we see Mount Rainier. On the left, in the lake of fog we see nothing... but that's Seattle!

Dan had set our turnaround time at 2:30 so we tried our best to scale to the peak by that time. Unfortunately with the sun out, the icy slopes and my inexperience, we called it quits about 50 vertical feet from the summit and started tumbling back down the mountain to grab lunch. We ate around 3, and then spent roughly the next 2.5 hours or so on the descent.

After taking a much-needed shortcut, we were back on the road but light was failing and boy were we tired. I was so thankful when we finally reached the car at 6:30. We made it to a gas station, I munched down a huge bag of Doritos and a Gatorade to boot and eventually made it home.

The trip, however, was not without its scary moments, and here's the lesson to this story: when you are barreling down a mountainside with a big, heavy, sharp, metal ice axe, try not to lose control and fall forward at high speed. Coming down one part and hitting a clearing, I did just that and I totally could have taken out my eye on any of the 3 sharp ends of the axe. Fortunately (somewhat) I fell forward knocked my forehead hard against the handle of the axe. I was stunned for about 5 minutes and just wanted to lay there in the snow, but that was the worst of it. My toque probably absorbed some of the hit too so I was lucky :) Just a bruise and soreness that will last a couple weeks... probably.

Despite the head bump, all in all a good 10-hour hike with a great view. A much better choice than sitting in foggy Seattle all day long...

Update: For about 3 months after this trip, I suffered terrible vertigo every time I sat up and lay down in our bed along with when I would look up or around abruptly. Jing gave me some exercises to try and relieve the problem but they never really took. I'm pretty convinced that I had a concussion but I can say now that I've made it through :)