Turnip cake is a dish that I eat during Chinese New Year. It is a comfort food snack. With a crispy crust and marshmallow like texture, turnip cake has been a favorite at our house. Each cake can be amplified by using sauce that adds a “kick” to the palate. Sriracha adds a blend of sweet spicy tones while hoisen sauce just finishes the dish on a sweet note.

Making turnip cake is a labor of love. {A great recipe on Appetite for China blog} For this round of turnip cakes, my aunt gave them to use as a kind gesture for Chinese New Year. I pan fried the turnip cake and blanched a few snow peas.

While working at the California Culinary Academy, I learned more about plating. Our eyes are attracted to vibrant colors. A few dabs of sriracha chili sauce and hoisen sauce add character. Two x-crossed snow peas add a subtle sophistication.