Prep Time: 15 Min
Cook Time: 50 Min
Ready In: 1 Hr 5 Min
Original Recipe Yield 3 - 7x3 inch loaf pans
Ingredients
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Monday, April 26, 2010
Savory Stratas
Brunch Strata I
Ingredients
* 3 cups sliced fresh mushrooms
* 3 cups chopped zucchini
* 2 cups cubed fully cooked ham
* 1 1/2 cups chopped onions
* 1 1/2 cups chopped green pepper
* 2 garlic cloves, minced
* 1/3 cup vegetable oil
* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup half-and-half cream
* 12 eggs
* 4 cups cubed day-old bread
* 3 cups shredded Cheddar cheese
* 1 teaspoon salt
* 1/2 teaspoon pepper
Directions
1. In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
2. In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.
3. Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Basic Strata
Original Recipe Yield 12 servings
Ingredients
* 1 pound each of prepared meat and vegetable (optional) OR 1 pound each of 2 prepared vegetables (optional)
* 1 quart half-and-half
* 12 eggs
* 1 teaspoon salt and several grinds of pepper
* 12 slices fluffy white bread
* 12 ounces extra-sharp cheddar cheese, grated
* 1/2 cup thinly sliced scallions
Directions
1. Saute mushrooms in 1 tablespoon of oil. Season with salt, and set aside.
2. Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
3. Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
4. Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.
Footnotes
VEGETABLE OPTIONS
Bell peppers: Slice and saute in 1 Tb. olive oil. Salt.
Baby spinach: Steam, covered, with 1 Tb. oil and salt until wilted, 3 to 4 minutes. Drain.
Frozen corn: Thaw and drain.
Asparagus: Cut in 1-inch pieces. Steam, covered, with 1 Tb. oil, salt and 1/3 cup water, 3 to 4 minutes. Uncover and cook off liquid.
MEAT OPTIONS
Bacon: Cut into 1/2-inch pieces and fry until crisp. Drain well.
Sausage: Fry bulk breakfast or Italian sausage until fully cooked. Drain.
Kielbasa: Thinly slice.
Crab: Pick over pasteurized backfin crab for shell and cartilage.
Farmer's Strata
Ingredients
* 1 pound sliced bacon, cut into 1/2 inch pieces
* 2 cups chopped fully cooked ham
* 1 small onion, chopped
* 10 slices white bread, cubed
* 1 cup cubed cooked potatoes
* 3 cups shredded Cheddar cheese
* 8 eggs
* 3 cups milk
* 1 tablespoon Worcestershire sauce
* 1 teaspoon ground mustard
* 1 dash salt and pepper
Directions
1. In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain.
2. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese.
3. In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.
4. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 65-70 minutes or until a knife inserted near the center comes out clean.
Ingredients
* 3 cups sliced fresh mushrooms
* 3 cups chopped zucchini
* 2 cups cubed fully cooked ham
* 1 1/2 cups chopped onions
* 1 1/2 cups chopped green pepper
* 2 garlic cloves, minced
* 1/3 cup vegetable oil
* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup half-and-half cream
* 12 eggs
* 4 cups cubed day-old bread
* 3 cups shredded Cheddar cheese
* 1 teaspoon salt
* 1/2 teaspoon pepper
Directions
1. In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
2. In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.
3. Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Basic Strata
Original Recipe Yield 12 servings
Ingredients
* 1 pound each of prepared meat and vegetable (optional) OR 1 pound each of 2 prepared vegetables (optional)
* 1 quart half-and-half
* 12 eggs
* 1 teaspoon salt and several grinds of pepper
* 12 slices fluffy white bread
* 12 ounces extra-sharp cheddar cheese, grated
* 1/2 cup thinly sliced scallions
Directions
1. Saute mushrooms in 1 tablespoon of oil. Season with salt, and set aside.
2. Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
3. Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
4. Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.
Footnotes
VEGETABLE OPTIONS
Bell peppers: Slice and saute in 1 Tb. olive oil. Salt.
Baby spinach: Steam, covered, with 1 Tb. oil and salt until wilted, 3 to 4 minutes. Drain.
Frozen corn: Thaw and drain.
Asparagus: Cut in 1-inch pieces. Steam, covered, with 1 Tb. oil, salt and 1/3 cup water, 3 to 4 minutes. Uncover and cook off liquid.
MEAT OPTIONS
Bacon: Cut into 1/2-inch pieces and fry until crisp. Drain well.
Sausage: Fry bulk breakfast or Italian sausage until fully cooked. Drain.
Kielbasa: Thinly slice.
Crab: Pick over pasteurized backfin crab for shell and cartilage.
Farmer's Strata
Ingredients
* 1 pound sliced bacon, cut into 1/2 inch pieces
* 2 cups chopped fully cooked ham
* 1 small onion, chopped
* 10 slices white bread, cubed
* 1 cup cubed cooked potatoes
* 3 cups shredded Cheddar cheese
* 8 eggs
* 3 cups milk
* 1 tablespoon Worcestershire sauce
* 1 teaspoon ground mustard
* 1 dash salt and pepper
Directions
1. In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain.
2. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese.
3. In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.
4. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 65-70 minutes or until a knife inserted near the center comes out clean.
Saturday, April 24, 2010
Mango Cakes
Mango Layer Cake with White Chocolate Frosting
(From Scratch)
This very moist cake is a great way to use up extra ripe mangoes. If available, try to use Haydn mangoes. Out of season you can use frozen mangoes, defrosted then mashed. The not-too-sweet frosting allows the flavors of mango and white chocolate to shine. Using coconut to decorate the cake gives it a tropical feel.
Ingredients
Cake:
Cooking spray
3 cups flour + extra to flour pans
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup vegetable oil
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups very ripe mango, well mashed
Frosting:
16 ounces reduced fat cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
6 ounces good quality white chocolate, melted & cooled
2 cups sifted powdered sugar
shredded coconut to decorate (optional)
Preparation
1. Preheat oven to 325 degrees.
2. Spray two 9x2 inch round cake pans with cooking spray. Line bottoms of pans with parchment paper, spray again with cooking spray and flour pans.
3. In a medium bowl, whisk together flour, ginger, baking soda, baking powder and salt. Set aside.
4. At medium speed of mixer, beat together yogurt, oil and sugar until smooth. Add eggs, one at a time, beating after each addition until lightened. Add vanilla and mango, beat until combined. Add flour mixture in three additions, beating after each addition just until smooth. Pour batter into prepared pans, dividing evenly.
5. Bake 45 minutes, or until cake tester inserted into center of cake comes out clean. Cool in pans 10 minutes on racks. Remove from pans and cool completely on wire racks before frosting.
6. Frosting: At medium speed of mixer, beat together cream cheese and butter until smooth and fluffy. Add vanilla and chocolate, beat to combine. Add sugar in four additions, beating after each addition until combined. Store in refrigerator until ready to use. If frosting is too stiff when removed from refrigerator, let sit at room temperature for 10-15 minutes before using.
7. Using a serrated knife, slice off just enough from the tops of cakes to make them flat. Dust crumbs off cakes. Place one cake on a plate or cake board. Using an offset spatula, spread 1/2 cup frosting over top of cake for filling. Set second cake on top of first. Spread 1/2 cup frosting thinly over top and sides of cake. Chill cake for 15 minutes to set frosting. This will prevent crumbs from getting into the outer frosting. Remove cake from refrigerator and spread remaining frosting over top and sides of cake. Decorate sides of cake with shredded coconut, if desired.
Mango Cake with Cream Cheese Frosting (from scratch)
1. Ingredients
Cake
2 1/2 cups peeled and mashed ripe mangoes (or 2 cans of sliced mango)
2 cups sugar (1.5 if using canned mango in syrup)
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Frosting
4 ounces cream cheese, softened
1/4 cup butter or margarine, softened
2 1/4 cups sifted powdered sugar
1 teaspoon vanilla extract
A few drops of coconut essence, if desired
2. Directions
Cake
In a mixing bowl, add the first 3 ingredients; stir to combine.
Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
Pour batter into a greased and floured 13x9 inch baking pan.
Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool.
Frosting
In another mixing bowl, combine the remaining ingredients; stir to mix well.
Spread over the cake.
Mango Margarita Cake (from mix)
Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup nonalcoholic margarita mix
1/3 cup vegetable oil
2 teaspoons grated lime peel
4 eggs
1 jar (1 lb 8 oz) sliced mango in extra-light syrup, well drained, diced
Frosting
Remaining diced mango
1 1/2 cups frozen (thawed) whipped topping
2 containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt
1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 35 to 40 minutes.
(From Scratch)
This very moist cake is a great way to use up extra ripe mangoes. If available, try to use Haydn mangoes. Out of season you can use frozen mangoes, defrosted then mashed. The not-too-sweet frosting allows the flavors of mango and white chocolate to shine. Using coconut to decorate the cake gives it a tropical feel.
Ingredients
Cake:
Cooking spray
3 cups flour + extra to flour pans
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup vegetable oil
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups very ripe mango, well mashed
Frosting:
16 ounces reduced fat cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
6 ounces good quality white chocolate, melted & cooled
2 cups sifted powdered sugar
shredded coconut to decorate (optional)
Preparation
1. Preheat oven to 325 degrees.
2. Spray two 9x2 inch round cake pans with cooking spray. Line bottoms of pans with parchment paper, spray again with cooking spray and flour pans.
3. In a medium bowl, whisk together flour, ginger, baking soda, baking powder and salt. Set aside.
4. At medium speed of mixer, beat together yogurt, oil and sugar until smooth. Add eggs, one at a time, beating after each addition until lightened. Add vanilla and mango, beat until combined. Add flour mixture in three additions, beating after each addition just until smooth. Pour batter into prepared pans, dividing evenly.
5. Bake 45 minutes, or until cake tester inserted into center of cake comes out clean. Cool in pans 10 minutes on racks. Remove from pans and cool completely on wire racks before frosting.
6. Frosting: At medium speed of mixer, beat together cream cheese and butter until smooth and fluffy. Add vanilla and chocolate, beat to combine. Add sugar in four additions, beating after each addition until combined. Store in refrigerator until ready to use. If frosting is too stiff when removed from refrigerator, let sit at room temperature for 10-15 minutes before using.
7. Using a serrated knife, slice off just enough from the tops of cakes to make them flat. Dust crumbs off cakes. Place one cake on a plate or cake board. Using an offset spatula, spread 1/2 cup frosting over top of cake for filling. Set second cake on top of first. Spread 1/2 cup frosting thinly over top and sides of cake. Chill cake for 15 minutes to set frosting. This will prevent crumbs from getting into the outer frosting. Remove cake from refrigerator and spread remaining frosting over top and sides of cake. Decorate sides of cake with shredded coconut, if desired.
Mango Cake with Cream Cheese Frosting (from scratch)
1. Ingredients
Cake
2 1/2 cups peeled and mashed ripe mangoes (or 2 cans of sliced mango)
2 cups sugar (1.5 if using canned mango in syrup)
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Frosting
4 ounces cream cheese, softened
1/4 cup butter or margarine, softened
2 1/4 cups sifted powdered sugar
1 teaspoon vanilla extract
A few drops of coconut essence, if desired
2. Directions
Cake
In a mixing bowl, add the first 3 ingredients; stir to combine.
Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
Pour batter into a greased and floured 13x9 inch baking pan.
Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool.
Frosting
In another mixing bowl, combine the remaining ingredients; stir to mix well.
Spread over the cake.
Mango Margarita Cake (from mix)
Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup nonalcoholic margarita mix
1/3 cup vegetable oil
2 teaspoons grated lime peel
4 eggs
1 jar (1 lb 8 oz) sliced mango in extra-light syrup, well drained, diced
Frosting
Remaining diced mango
1 1/2 cups frozen (thawed) whipped topping
2 containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt
1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 35 to 40 minutes.
Strawberry Cake with Cream Cheese Frosting
Cake
1 package white cake mix
1 package (3 ounces) strawberry-flavored gelatin powder
1 cup vegetable oil
4 eggs, lightly beaten
1/4 cup water
3/4 cup mashed strawberries
** One pound strawberries equals about 1 and 3/4 cups of mashed berries
Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool and frost with strawberry icing.
Cream Cheese Frosting
1 8oz package of cream cheese, softened
1 stick of butter, softened
1 tsp. vanilla
~ 3 cups (approx. 1 box) confectioners sugar (powdered sugar)
1 TBL milk (if needed)
Directions:
- Beat cream cheese and butter together until smooth.
- Slowly add the sugar in 1 cup batches until desired sweetness is achieved. You may need less than 3 cups if you like your frosting less sweet.
- Stir in vanilla. Add milk slowly if you need a looser consistency.
1 package white cake mix
1 package (3 ounces) strawberry-flavored gelatin powder
1 cup vegetable oil
4 eggs, lightly beaten
1/4 cup water
3/4 cup mashed strawberries
** One pound strawberries equals about 1 and 3/4 cups of mashed berries
Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool and frost with strawberry icing.
Cream Cheese Frosting
1 8oz package of cream cheese, softened
1 stick of butter, softened
1 tsp. vanilla
~ 3 cups (approx. 1 box) confectioners sugar (powdered sugar)
1 TBL milk (if needed)
Directions:
- Beat cream cheese and butter together until smooth.
- Slowly add the sugar in 1 cup batches until desired sweetness is achieved. You may need less than 3 cups if you like your frosting less sweet.
- Stir in vanilla. Add milk slowly if you need a looser consistency.
Daikon Radish Cake
Serves6 (main course)
* Active time:35 min
* Start to finish:11 1/2 hr (includes chilling)
May 2007
Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are almost the same, and “cake” refers to the way the rice flour binds the ingredients.
* 1 lb daikon (also called Chinese radish or luo bo)
* 7 tablespoons peanut or vegetable oil
* 2 teaspoons salt
* 1 teaspoon white pepper
* 2 cups finely ground rice flour (not sweet; an Asian brand such as Erawan)
* 2 cups water
* 6 large eggs
* 2 tablespoons chopped garlic
* 1/4 cup ketjap manis (Indonesian sweet soy sauce) or thick soy sauce
* 1 1/2 teaspoons sambal oelek or Sriracha (Southeast Asian chile sauce) plus additional for serving
* 3 scallions, chopped (1/4 cup)
* 1/2 cup loosely packed sprigs fresh cilantro
*
Special equipment:
a well-seasoned 14-inch flat-bottomed wok with lid
Make and steam cake:
*
Oil bottom and side of 9-inch round cake pan.
*
Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
*
Heat wok over high heat until a drop of water evaporates instantly. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
*
Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
*
Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
Make stir-fry:
*
Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
*
Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
*
Heat dried wok over high heat until a drop of water evaporates instantly. Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.) Add eggs to wok and stir-fry until eggs are just set, about 1 minute. Stir in ketjap manis, sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top. Serve with additional sambal oelek.
Cooks’ note: Steamed cake can be chilled up to 1 week.
Recipe by Lillian Chou
Photograph by Romulo Yanes
* Active time:35 min
* Start to finish:11 1/2 hr (includes chilling)
May 2007
Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are almost the same, and “cake” refers to the way the rice flour binds the ingredients.
* 1 lb daikon (also called Chinese radish or luo bo)
* 7 tablespoons peanut or vegetable oil
* 2 teaspoons salt
* 1 teaspoon white pepper
* 2 cups finely ground rice flour (not sweet; an Asian brand such as Erawan)
* 2 cups water
* 6 large eggs
* 2 tablespoons chopped garlic
* 1/4 cup ketjap manis (Indonesian sweet soy sauce) or thick soy sauce
* 1 1/2 teaspoons sambal oelek or Sriracha (Southeast Asian chile sauce) plus additional for serving
* 3 scallions, chopped (1/4 cup)
* 1/2 cup loosely packed sprigs fresh cilantro
*
Special equipment:
a well-seasoned 14-inch flat-bottomed wok with lid
Make and steam cake:
*
Oil bottom and side of 9-inch round cake pan.
*
Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
*
Heat wok over high heat until a drop of water evaporates instantly. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
*
Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
*
Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
Make stir-fry:
*
Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
*
Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
*
Heat dried wok over high heat until a drop of water evaporates instantly. Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.) Add eggs to wok and stir-fry until eggs are just set, about 1 minute. Stir in ketjap manis, sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top. Serve with additional sambal oelek.
Cooks’ note: Steamed cake can be chilled up to 1 week.
Recipe by Lillian Chou
Photograph by Romulo Yanes
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