Thursday, 26 April 2012

Recipe - Stir Fry Shredded Turnip

This root vegetable has natural sweetness. Commonly used raw as an ingredient in "rojak" (mixed vegetable salad), the turnip is also very versatile. The cooked version of the turnip is an essential ingredient in some of Singapore favourite foods such as "popiah" (vegetable wrap), soon kueh (dumpling) and the peranakan "kueh pie tee" (crunchy dough cup with turnip filling).


Turnip 1 (about 500 grams)
carrot 1
Shitake mushrooms 2 (diced)
dried shrimps 3 tbs
garlic 3 cloves (chopped finely)
light soya sauce 3 tbs
pepper powder
cooking oil 2 tbs


shredded turnip
Peeled the turnip. Cut into smaller portions and shred them.
Peel and shred (or grate) the carrot.

Now the ingredients are ready for stir fry.

Heat the oil in pan or wok.
When the oil hot, in goes the garlic, dried shrimps and mushrooms.
Stir fry until fragrant and add the shredded turnips.
Add the light soya sauce and saute for about 3 minutes.
When the turnip changes colour, they are about cook.
Add the shredded carrots and pepper and stir the mixture thoroughly for another minute.
The dish is ready to be served.


A nice video on how to cook shredded turnip and then used it as a filling for the soon kueh or chai kueh.

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