- 2 cupsof Chinese lap cheong
- 2 cupsof yun cheong
- 2 cupsof Chinese cured pork
- 1/2 cupof dried shrimps
- 1 cupof green onions
- 2 cupof turnip
- 1 cupof cornstarch
- 1 cupof rice flour
- 1 cupof water
- 1/5 cupof vegetable oil
- 1/5 cupof seasoning
Rinse and dry the shrimps in cold water. Set them aside. For the lap cheong, yun cheong and cure pork, use a damp paper towel to clean the greasy surface. Next, dice them all and set aside.
Next, slide the green onions. You will need mainly the white part and only a little bit of the green part. Peel off the skin of the turnip and them cut off both ends. Finely shred the turnips on the mandolin.
In a mixing bowl, combine the cornstarch and rice flour. Add a cup of water and stir until smooth. Brush a thin layer of vegetable oil in the foil tin moulds.
Heat up some oil in a pan over high heat. Add all the meats and shrimps. Saute them over high heat until they are fragrant and slightly soften for about 3 minutes. Transfer them to a bowl and set aside.
In a clean wok or a large pot, add the turnips and their juice and some seasoning. Keep cooking the turnip until it becomes translucent and more liquid comes out. Then, add the meats, shrimps and green onion. Mix well. Next, add the rice and flour mixture. Reduce the heat to medium. Gently stir to combine everything. The mixture should thicken gradually. When it reaches to a paste-like consistency, it is ready.
Pack the mixture into the containers. Place them in a deep roasting pan and add some water to it. Cover them with foil. Place them in the middle of the oven. Cook for about 50 minutes at 375 degrees. Let it cool completely before slicing. Enjoy!