Queenie Woo, HK BioTek Intern
Gluten free chinese turnip cake
Ingredients (4 servings) | 1kg radish, 100g rice flour, 2 tbsp cornstarch, 80g bacon, 15g dried shrimps, 1 portion of diced shallot，1 tsp white pepper, 1 tsp sugar , ½ tsp salt |
Method | After washing the radishes, peel and shred half of them, and cut the other half into cubes. Soak dried shrimps into water until they become soft, then chop the bacon, dried onions and dried shrimps into small pieces and set aside. Sift the sticky rice flour and cornstarch into a large bowl. Afterwards, add water into the bowl and mix well until no powder particles exist. Boil the radishes with water until they become transparent, then set them aside. Add bacon, radish, dried shrimps, shallots and seasonings to the wok and stir-fry until fragrant over medium heat. Add the ingredients to the dough and stir evenly, pour it into the greased steaming pan, and steam over high heat for 45 to 60 minutes. |
Special attention | Amount of ingredients added could vary based on personal taste. If you add mushrooms, you should be aware that the radish cake cannot be stored for a long time and its flavor will change easily |
Substitute | People who are sensitive to shrimp can substitute shrimp with dried shiitake mushrooms or dried scallops. If people sensitive to gluten prefer using Chinese sausage (Lap Cheong) instead of bacon, be sure to use gluten-free sausage. |
Allergen | No milk, egg, wheat, oyster, vanilla, soy, kelp, peanut, baker’s yeast and almond |
Nutritional value | 1148kcal, 197g carb, 63g protein, 14g fat |
Steamed Rice Cake with Red Bean and Osmanthus
Ingredients | 150g sticky rice flour, 40g glutinous rice flour, 25g sugar, 120g sweetened bean paste, 10g Osmanthus Fragrans, 100ml water |
Method | Mix glutinous rice flour, sticky rice flour, sugar and osmanthus fragrans. Pour in water with three additions until there is no dry powder in the dough. On the other hand, press the red bean paste into pieces and refrigerate it in the freezer. Prepare a sieve with a larger hole and spread the dough finely through the sieve by hand. Spread oil on the wall and the bottom of the container. Use half of the dough filling for the bottom, and then spread the bean paste filling on its surface. Place the remaining dough on the bean paste filling, shape it and steam it under high heat for 20 to 30 minutes. |
Special attention | Amount of osmanthus added can be altered base on personal taste |
Substitute | / |
Allergen | No milk, egg, wheat, oyster, vanilla, soy, kelp, peanut, baker’s yeast and almond |
Nutritional value | 1086kcal, 242g carb, 17g protein, 5g fat |
Rice made pork and vegetable dumplings
Ingredients (4 servings) | Dumpling wrapper: 330g rice flour, 45g tapioca starch, 40ml sunflower seed oil, 3g salt, 255ml water Filling: 900g chinese cabbage, 35og minced pork, 2 tbsp salt, 1 tbsp Minced Ginger, 1 tsp sugar, 1 tbsp rice wine, ½ tsp white pepper |
Method | Add tapioca starch and water to the pot. Heat and stir until the mixture becomes thick. Then, mix salt, oil, and rice flour in another bowl, then add the viscous tapioca flour. Knead the mixture into a dough. Divide the dough into smaller equal parts, flatten them, and place them aside for dumpling wrappers. Add salt, ginger, sugar, sesame oil, rice wine, and pepper to the minced pork. Mix them well into fillings. Place fillings into the dumpling wrapper, wrap it into dumplings, then put the finished product in a frying pan and fry it. |
Special attention | / |
Substitute | The filling ingredients can be changed according to people's preferences, and chinese cabbage can be changed to leeks or other vegetables. |
Allergen | No milk, egg, wheat, oyster, vanilla, soy, kelp, peanut, baker’s yeast and almond |
Nutritional value | 2880kcal, 320 carb, 96g protein, 126g fat |
Handmade Scallion Pancakes
Ingredients | 120g Almond powder, 30g psyllium husk powder，2 tsp baking powder, 1 tsp salt, 80ml sunflower seed oil , 500ml warm water, suitable amount of shallot |
Method | Mix powder and salt, then mix them with sunflower seed oil and stir the mixture. During this period, pour warm water into the dough twice. After the dough is formed, add chopped shallot as needed. Shape the dough into a round cake, put a little oil on a pan, and fry it over medium-high heat until both sides turn golden. |
Special attention | Vegetable oil or lard can be selected according to personal preference or status of food sensitivity. |
Substitute | People who are allergic to almonds can use buckwheat flour instead of almond flour. Note that this may affect the taste of the finished product. |
Allergen | No milk, egg, wheat, oyster, vanilla, soy, kelp, peanut, baker’s yeast |
Nutritional value | 1364.2 kcal, 58g carb, 11.6g protein, 44g fat |
Steamed Chicken with Fish Maw & Mushroom
Ingredients | 600g boneless chicken thigh, 2 chinese mushrooms, 20g dried fish maw , 2 slices of ginger, suitable amount of onion Marinade 2.5 tbsp gluten free soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing rice wine, ½ tsp sugar, 1 tsp potato starch, 1 tsp white pepper |
Method | Soak the dried fish maw and mushrooms separately, then cut them into small pieces. The mushrooms can be cut into threads according to personal preference. Wash the chicken with water and cut it into pieces. Put all the ingredients in a large pot, add marinate them for 30 minutes. Afterwards, steam it for about 20 minutes. |
Special attention | Gluten-free soy sauce is usually made from soybeans and corn starch. People who are sensitive to these foods should pay special attention when consuming these products. |
Substitute | Corn starch or potato starch can be used instead of potato flour. |
Allergen | No milk, egg, wheat, oyster, vanilla, kelp, peanut, baker’s yeast and almond. |
Nutritional value | 1449 kcal, 10g carb, 198g protein, 96g fat |
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