MWO Pumpkin Carrot Cake 新春好彩 新春好彩頭 好彩頭 Recipe by chef l i s a l e o n g Ingredients: 400g shredded radish (Pre-soak in water for 10 minutes, drain) 200g shred pumpkin Rice flour Mixture: 300g rice flour 40 g tapioca flour 30 g Tang Mein flour 60 g small dried shrimps 150g Chinese sausage, briefly chopped 800ml water (divide into two equal portions) Shallot oil, for frying (approx. 3 tbsp) Seasoning 1 Tablespoon Chicken stock powder 2 Teaspoon Salt 2 Tablespoon Sugar 11/2 Teaspoon White Pepper Garnishing: 2 stalks chopped spring onions/ 2 tbsp cut red chili / 4 tbsp MWO fried shallot flakes Method: MC32F606TCT SAMSUNG MWO 1 Mix the rice flour, tapioca flour and Tang Mein flour with 400ml of water 2 Microwave the remaining 400ml of water with ½ the amount of the seasoning on HIGH for 2 minutes. Stir in the hot seasoned stock into the flour mixture and mix well. (HIGH = 100% Energy)/ (MEDIUM = 50% Energy) 3 In the microwave casserole, cook dried shrimps on HIGH for 3-4 minutes and then add shallot oil, chopped sausage and cook for further 2-3 minutes until crispy and fragrant. 4 Mix ¾ bowl of water with the remaining ½ portion seasoning and add in the shredded radish and pumpkin. Mix well and return to cook for 5 minutes. (HIGH) 5 Pour hot pumpkin/radish mixture into the flour batter; mix till it’s well incorporated. Pour and divide the batter into a microwave safe dish that is coated with oil. Microwave on HIGH for about 3-4 minutes. Remove and rinse the surface with water and then return to cook for another 4-5 minutes (MEDIUM) or until the carrot cake are well cooked through. 6 Allow pumpkin/carrot cake to cool thoroughly before serving. Garnish with freshly chopped red chili, fried shallot flakes and chopped spring onions.