Turnip Cake with Fresh Oyster Ragout

Ingredients

• 2 1/2 cups daikon, julienned
• 2 1/2 cups water
• 2 cups rice flour
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 2 tablespoons sugar
• 1/2 cup diced lapchong
• 1/4 cup chopped dried shrimp, soaked in warm water for 25 minutes

Directions

In a saucepan, boil the daikon with 1 1/4 cups of water and a pinch of salt. Cook until soft, about 6 to 8 minutes. Drain well. In a large bowl, mix rice flour, salt, pepper and sugar. Stir in 1 1/4 cup of water until mixture is smooth. Add the drained daikon, lapchong and dried shrimp then transfer mix to a 2 quart saucepan and cook on medium heat, constantly stirring. The mix will come to a boil and start to thicken. Immediately pour mixture into a 10-inch cake pan that has been oiled and lined with oiled parchment. Place pan in steamer for 1 1/2 to 2 hours until set. Remove cake from steamer and allow to cool completely before slicing into 1/2-inch slices. In a non-stick pan add a touch of oil and pan fry both sides of slices golden brown.

OYSTER RAGOUT:

• 4 sliced shallots
• 1 tablespoon oyster sauce
• 1/2 tablespoon sugar
• 1 cup chicken stock
• 1 tablespoon butter
• 2 cups fresh oysters (1 pound)
• Salt and black pepper to taste
• Canola oil to cook
• 1/4 cup sliced green scallion for garnish

In a small saucepan coated with oil, caramelize the shallots. Add the oyster sauce, sugar and chicken stock. Reduce by 50 percent. Check for seasoning. Add butter. Add oysters to just warm them.

PLATING On small plates, cover with oyster ragout and top with hot turnip cake. Garnish with scallions.

Drink Recommendation: Chrysanthemum and Jasmine Tea