Directions

To Cook

1. In a pot, cook grated turnip in 150ml water for 20 mins until a little water is left. If turnip is very dry, add water.
2. Stir fry Chinese mushrooms, dried shrimps, Chinese sausages and preserved meat in oil until fragrant. Add ginger juice and wine, stir well. Stir into cooked turnip.
3. Add rice flour and seasoning mix to cooked turnip and stir well.
4. Put mixture into a 20cm oiled tin and steam over high heat for 1 hr. Let cool and chill in refrigerator for 2 hrs. Sprinkle with chopped Chinese parsley, spring onions and Lee Kum Kee XO Sauce.
5. To serve, cut into 1cm slices and pan fry in oil until golden browned or steam until heated through.