A Keto-friendly version of this classic Cantonese dish
4 cups of flaxseed, milled
1/8 cup of chopped ginger
1/4 cup of chopped garlic
1 big snow ear fungus, soaked overnight and chopped into 1 cup
4 big Wood ear fungus, soaked overnight and chopped into 1 cup
4 fresh big Shiitake mushroom, sliced thin about 1/2 cup
1/2 lb Oyster mushroom, fresh, sliced thin about 1 cup
1 carrot, shredded, about 1/2 cup
1/4 cup of fresh ginkgo seed, cut half
1 big daikon, peeled, shredded
2 stalks of green onion, diced
6 links of Chinese cured sausage, diced into 1 cup (option: cured duck, country ham)
** if you want pure vegan or vegetarian, then skip meat and add extra oyster mushroom or 2 soybean curds
1/2 cup of sesame oil
1/4 cup of coconut oil
1 cup to 1 1/2 cup of hot water (185 degree F)
2 tablespoons soy sauce
In a skillet or wok, use 3 tablespoons of coconut oil, high heat, toss in ginger and garlic. Stir fry fast till slightly brown.
Toss in curd meat, stir fry constantly till turning golden,
Add fungus, mushroom, ginkgo seeds, stir fry constantly for 1 to 2 minutes
Add daikon, carrots, soy sauce, 1/4 cup of sesame oil, stir fry well. If it looks dry add 1/4 cup of and cover for 2 minutes.
Uncover, add green onion, remove from heat.
Transfer content in a big mixing bowl. Toss around with a big spoon till its heat released completely. Let it rest for 10 minutes.
Stir in 1 cup of flaxseed at a time and mix well with big spoon or hand.
Pour in 1/2 cup of hot water at a time and use hand to squeeze with the fillings. When flaxseed contacts with hot water, it turns gluey. The texture should be binding tight , but not over wet.
Use 2 stainless steel metal circular bowl , 6”diameter x 4” tall.
Grease them with last 1/4 cup of coconut oil , distribute the mixture evenly into these two bowls. 3/4 full. Topped with some coconut oil.
Set up a steamer. Traditionally, use a wok with a steamer rack. Steam for 2 hours straight. If you use a bigger size of bowl, steam longer, about 3 hours, over medium heat. Don’t cover the metal bowl with foil while steaming, just cover the wok. Make sure the water level in the wok touching bottom of the bowl about 1” tall.
After steaming, let the bowl cool down and refrigerate overnight. For best results wait at least 12 hours.
Pile out the cake slowly with your spatula from the bowl.
Cut into a rectangular slice, pan fry with butter or coconut oil until both sides turn golden-brown.
Serves 6 to 8 people
Big mixing bowl
©February 2021. Year of OX . Té House of Tea