Farmshare Kitchen (Virtual) Interactive Cooking Session with Connie Lacobie

<p>Former restauranteur and PIF customer & advocate Connie Lacobie will be presenting a live cooking class for Farm Shareholders and the PIF community!Join her step-by-step creative presentation spotlighting Traditional Chinese Turnip Cake!Here are the ingredients, supplies, and instructions needed for the cooking session:Vegetarian Turnip CakeHere are the ingredients, supplies, and instructions needed for the cooking session:Vegetarian Turnip CakeDry Ingredients:4 cups of plain rice flour or (gluten-free flour which has xanthan gum)1/8 cup of chopped ginger1/4 cup of chopped garlic1/4 cup of Hijiki seaweed, soaked, and rinsed.4 big Wood ear fungus, soaked and chopped into 1 cup4 fresh big Shiitake mushroom , sliced thin about 1/2 cup1/2 lb Oyster mushroom, fresh, sliced thin about 1 cup1 carrot, shredded, about 1/2 cup1/4 cup of fresh ginkgo seed, cut half( H mart)1 big daikon , peeled, shredded2 stalks of green onion, dicedProtein options: A. One package of plain tempeh, cut into small cubesB. One package Beyond Meat or Impossible BeefSeasoning1/2 cup of sesame oil1/4 cup of coconut oil1 cup to 1 1/2 cup of hot water ( 185 degree) or remaining veggies liquid saved from stir fry Process2 tablespoons soy sauce2 soy bean curds or 2 tbsp of Miso pasteProcedures:Option A. Tempeh protein: In a skillet or wok, use 3 tablespoons of coconut oil, high heat, pan fry tempeh till golden brown. Spoon up tempeh and set aside. Then in the same oil, toss in ginger and garlic. Stir fry fast till slightly brown.Option B. Plant Based Protein like Beyond Meat : In a skillet or wok, use 3 tablespoons of coconut oil, high heat, toss in ginger and garlic. Stir fry fast till slightly brown. Toss in protein, and stir fry constantly till turning golden,Add fungus, mushroom, ginkgo seeds, stir fry constantly for 1 to 2 minutesAdd daikon, carrots, soy sauce, 1/4 cup of sesame oil, stir fry well. If it looks dry add 1/4 cup of water and cover for 2 minutes.Uncover, add green onion, remove from heat.Save all the remaining liquid in a measuring cup.Transfer solid content in a big mixing bowl. Toss around with a big spoon till its heat released completely. Let it rest for 30 minutes.Stir in 1 cup of rice flour at a time and mix well with big spoon or hand.Pour in 1/2 cup of hot veggies liquid or water at a time and use hand to squeeze with the fillings. Keep kneading with your thumbs and second fingers until it turns gluey but not wet nor dry powder form.Use 2 stainless steel metal circular bowl , 6”diameter x 4” tall.Grease them with last 1/4 cup of coconut oil , distribute the mixture evenly into these two bowls. 3/4 full. Topped with some coconut oil .Set up a steamer. Traditionally, use a wok with a steamer rack. Steam for 2 hours straight. If you use a bigger size of bowl, steam longer about 3 hours. Medium heat. Don’t cover the metal bowl with foil while steaming. Just cover the wok. Make sure the water level in the wok touching bottom of the bowl about 1” tall.After steaming, let the bowl cool down and refrigerate over night.The best result to wait at least 12 hours.Pile out the cake slowly with your spatula from the bowl.Cut into a rectangular slice, pan fry with butter or coconut oil till both side turn golden.brown.Serve 6 to 8 peopleUtensilsSteamerMetal bowlVeggies ShredderBig mixing bowlBig spoonSkilletSpatulaChopping boardKnifeMeasuring Cup</p>