Happy Turnip Pudding


Cut into 1 cm slices and pan-fry in oil until golden brown or steam until heated through. 
Serve with Lee Kum Kee Chiu Chow Chilli Oil or Lee Kum Kee Hoisin Sauce.

1. Cook grated turnip for 20 minutes until a little water left. If turnip is very dry, add about 150ml water.
2.Stir-fry Chinese mushrooms, dried shrimps, Chinese preserved sausages and preserved meat in 1 tbsp oil until fragrant. Add ginger juice, wine and stir well. Stir into cooked turnip.
3.Add rice flour, seasoning mix to cooked turnip and stir well.
4.Put mixture onto oiled tin (20 cm) and steam over high heat for 1 hour. Let cool and chill in refrigerator for 2 hours. Sprinkle with chopped Chinese parsley, green onion.



2 kg daikon (peeled and grated)
300 g rice flour
8 medium Shiitake mushrooms (soaked and diced)
1 tbsp dried shrimps (soaked and drained)
4 Chinese preserved sausages (diced)
25 g Chinese preserved meat (diced)
1 tbsp ginger juice,
1 tbsp Chinese rice wine
150 ml water
5 g Chinese parsley (chopped)
5 g spring onion
Seasoning Mix:
2 tbsp Lee Kum Kee Premium Oyster Sauce
2 tbsp sugar
1 tbsp oil
2 tsp salt
Dash pepper to taste
Dipping Sauce
3 tbsp Lee Kum Kee Chiu Chow Chilli Oil or 3 tbsp Lee Kum Kee Hoisin Sauce

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