What a gorgeous sunny day. It’s the Lunar New Year this week and the city is again filled with festivities. The Lunar New Year is special amongst Chinese Canadians as it is a time of union and families visiting each other. As the city is decorated in red lucky envelopes and sheep, one can soon see the lions dance again. A good place to catch the yearly tradition is in Chinatown Vancouver. Each store participates in the festivities as they adorn each door with a lucky red envelope and lettuce which proudly invites the lions to stop by their store. In a matter of time, the streets will will also be filled with families and their young children all eagerly waiting for the drums and firecrackers and the lions. Every year, the Lion’s Dance attracts hundreds of spectators.
No New Years will be without pastry and tradition. On a yearly basis like tradition, every family makes raddish pastries. A mainstay and favourite dish, the raddish cakes are savory. They are made up of shredded daikon, chinese sausage, dried scallop, mushrooms, dried shrimp and rice flour, wheat starch.
Chinese Raddish Cake
Chinese white turnip 1 catty
Preserved sausage 1
Dried scallop 3-4
Dried Shrimp 10-12
Sesame Oil 1/2 tsp
pepper 1 tsp
sugar 1 tbsp
water 1 cup
Rice Flour 200g
Wheat Starch 50g
Water 1 1/2 cup
salt 1 tsp
1. Peel and grate the turnip
2. Soak then dice the mushrooms
3. Soak and shred the dried scallop
4. Heat wok and saute mushrooms, sausage, scallop until fragrant and then add sugar, light soy sauce.
5. Add in oil, turnip, water and seasoning. Mix well.
6. Mix the batter in a bowl and gradually pour mixture into the turnip mixture and cook until thick over low heat.
7. Transfer the mixture into greased pan and steam over high heat for 45-55 minutes and serve.
You will see why this dish is such a favourite as the textures compliment each other. The raddish cake is a favorite also for pan frying. Asian families and business have served this dish as a favorite for Lunar New Year.