Spice-roasted Squab with Turnip Cake

Name: Spice-roasted Squab with Turnip Cake
Yield: Serves 4 (or 8 as a smaller taste)
Cuisine: Chinese
Ingredients: 1 teaspoon Sichuan Spice Salt; vegetable oil, for deep-frying; 4 squabs; 2 litres Chinese Master Stock; Tempura Batter; 2 Chinese cabbage stalks (white part), finely diced; 2 green onions, finely sliced; 100 g Chinese sausages (lap cheung), steamed whole for 10 minutes, then diced; 40 ml mirin; 120 ml Sweet-and-sour Pickle; 2 green onions, sliced; 1 tablespoon Garlic Pepper Paste; 20 ml fish sauce; 1 tablespoon shredded Asian or Thai basil leaves; ½ long red chilli, finely sliced; 3 slices ginger; vegetable oil, extra, for frying; 1 small piece cassia bark; 2 dried shiitake mushrooms; 30 ml Shaoxing rice wine; 50 ml light soy sauce; 1 teaspoon finely grated orange zest; 2 teaspoons Shaoxing rice wine; ½ teaspoon freshly ground white pepper; 1 teaspoon sea salt; 1 tablespoon chopped coriander leaves; 150 g rice flour; 200 ml White Chicken Stock; 1 tablespoon white sesame seeds, roasted; 80 g Soy-braised Pork, chopped into fine dice

Preparation info

Serves
4
(or 8 as a smaller taste)

Difficulty
Complex

Appears in

Fire

By Christine Manfield

Published 2008

About

Each component in this dish can be cooked and served individually – they are complete in themselves. However, my penchant for combining different elements to create a harmony of complex flavours and textures saw this dish evolve into something quite detailed, yet elegantly simple on the plate. Don’t confuse Chinese turnips with daikon, which has the wrong texture for this recipe. Chinese turnips have a similar shape to daikon but with a firmer texture, a blush of pale green on its skin near

Ingredients

Asia
China
Cake

Ingredients

Method