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Recipes

Asian Fried Turnip Paste

Cruz González

Ingredients

  • 1 1/4 pounds turnips, peeled
  • 1 cup water
  • 1 heaping teaspoon Maldon sea salt
  • 1/3 cup dried porcini mushrooms
  • 6 scallions, trimmed
  • 1 large green chili, seeded (for less heat) if preferred
  • 1 large red chili, seeded (for less heat) if preferred
  • 2 garlic cloves, peeled
  • 2/3 cup canned water chestnuts, drained
  • 1 rounded tablespoon peeled and finely grated fresh ginger
  • 2 teaspoons Sesame Paste (recipe follows)
  • 1 tablespoon Ginger Syrup (recipe follows)
  • 1/4 cup Chinese rice wine
  • 3/4 cup rice flour (an Asian brand, if possible, but not the glutinous variety)
  • 2 to 3 tablespoons sesame oil

To serv

  • soy sauce
  • cilantro sprigs
  • 2/3 cup sesame seeds
  • 3 tablespoons finely grated ginger (juice saved!)
  • 1 large garlic clove, peeled
  • 2 tablespoons light soy sauce
  • 4 tablespoons mirin (Japanese cooking wine)
  • 1 to 2 tablespoons chili oil
  • 1/3 to 1/2 cup sesame oil, plus a little extra to serve
  • 2 tablespoons lemon juice
  • 1/2 cup warm water
  • 1 to 2 tablespoons sugar, to taste
  • 2 cups (scant) granulated sugar
  • 1 1/2 cups water
  • Finely pared zest of 1 lemon (use a potato peeler)
  • 1 1/2 cups peeled and coarsely grated fresh ginger
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