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« Just a Reminder.... | Main | Pho Sao Bien Vietnamese Restaurant »

Sunday, 12 November 2006



Thank you for your recipe. It turned out great! I added in some Chinese mushrooms and bacon instead of lap cheong.


Hi Irene - I'm very that our recipe turned out well for you. Thanks so much for taking the time to let us know!


Thanks for sharing this recipe, I think I will make it some time soon; one thing though- do you think parsley would work instead of cilantro? I just happen to be out of the latter... do you think maybe it wouldn't make a big difference?


Hi Siyi - The cilantro is really just a garnish, so you can replace with scallions.


hello,you articles are so cool,i really like it very much.I am also a chinese food amateur and have collected many chinese food recipes with many pictures too.If you like it,please feel free to contact me,'cause I wanna make friend with you:)

Seline T

Copy-pasted to my ToDo list!
Thanks for the recipe!


Hi Selene - Please let me know how it turns out!


Do you think regular turnips would work in this dish? I have some that need to be used up and I would love to make this.


Hi Debra - I've never tried to make this with regular turnips, but I'm pretty sure you can. The flavor may be a bit different. If you do decide to try that out, I'd be interested in knowing how things turn out.

Juliet Kjerulff

I am in the process of making your yummy recipie....I have a question. At the end of the ingredients it says 1 in a half cup water after that the next line says vegetable oil/ canola oil.

My question is how much oil do I put in and do I put both kinds or just one?

Please let me know as soon as you can =)
Thank You Juliet Kjerulff


Hi Juliet - The oil is for frying the turnip cakes, after the turnip cakes are cool. So you can use as much, or as little as you deem necessary. I'm guessing you can also do in a non-stick pan, but I don't think the crust will develop. I hope that helps. Good luck!


Hi, can you freeze this cake? or can you make half of the recipe? would it work?


Hi Carol - I think freezing will be ok, since I've seen the stuff frozen in various markets. I've never made half a recipe since it wasn't a huge portion in the first place, but I don't see any problems with that either. You will have to make adjustments in cooking time though.


aloha kirk...have you ever attempted to make har gow? i'm having problems getting my hands on WHEAT STARCH (even in chinatown), which is the key ingredient in making the translucent wrappers.


Hi Ahfook - No, I haven't tried making Har Gow. I'm surprised you can't find that in Chinatown....too bad you don't have a Vietnamese Market nearby, they always stock that.


Hmmm Yummy Recipe. This turnip Cake is new for me. Thanks for posting. I will try it later.


I have been using your recipe since you published it. Thank you!


Thanks so much for letting me know Chie! You made my day.

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