Recipe Airfry Dried Scallop Carrot Cake at Si Chuan Dou Hua Restaurant

Airfry Dried Scallop Carrot Cake

I love my dim sum a lot and having to make my own can be a real task. Last week Master Dim Sum Chef Peng Yi was in Kuala Lumpur and had assured me it will be a simple task. He perfected his dried scallop carrot cake and we had them finished on the Philips Airfryer.

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Master Dim Sum Chef Peng Yi Chuan of Si Chuan Dou Hua Restaurant

500g White Radish
20g Dry Scallop
200g Rice Flour
50g Corn Flour
450g Water
10g Salt
5g Chicken Powder
25g Pepper
10g Sugar
a bit of Sesame Oil for flavouring

Combine Water with Rice & Corn Flour

Slice the White Radish

Combine 1/3 of the water with rice and corn flour and mix evenly till it becomes a watery mixture.

Skin the white radish and slice thinly. Boil it in the remaining water till it is completely cooked. Combine the radish and add in dried scallop with the earlier mixture and add sesame oil. Heat till half cooked and viscous.

Pour mixture into a mould and steam for 1 hour, then leave it to cool completely.

Once set slice to preference. Before serving heat up the Airfryer at 180C and place the carrot cake onto the basket and airfry for 10-12min till the skin crisp and slight golden brown. (spray some oil onto the carrot cake surface before airfrying)

Boil the Sliced Radish till Cook

Combine the Cooked Radish with the Mixture

Steamed the Mixture in a Mold

Airfry Dried Scallop Carrot Cake

The texture of the finished airfried carrot cake is brilliant and that melts in my mouth. To excite my expensive taste palate, I had them with my homemade dried scallop sambal. Oh my it was like hopping onto a bullet train heading to Shanghai, full of luxurious taste experience. One more thrill please.

Si Chuan Dou Hua Restaurant
Jalan Sultan Ismail, 50250 Kuala Lumpur

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