Chinese New Year Turnip Cake

Description
This recipe is handed down from my mom's mom. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the DIM-SUMs in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten HOT after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)" Original recipe yield: 6 to 8 servings.



Ingredients

 * 2 tablespoons vegetable oil
 * 8 ounces Chinese dried mushrooms, soaked overnight in water
 * 1/3 cup dried shrimp, soaked in water overnight and drained
 * 1 pound pork sausage, sliced
 * 1 tablespoon vegetable oil
 * 2 slices fresh ginger root
 * 3 turnips, shredded
 * 1 1/2 teaspoons Chinese five-spice powder
 * 2 teaspoons salt
 * 1/2 teaspoon chicken bouillon granules
 * 1 tablespoon ground white pepper
 * 2/3 pound white rice flour

Directions
1 - Boil 2 tablespoons of oil in a wok.

2 - Add mushrooms, sausages, shrimp, ginger, turnips, 5 spice powder, salt, chicken bouillon, and pepper, cook for 5 minutes

3 - Coer turnips in rice flower, cook for approx 45 minutes on low heat