Method: Blanch Chinese sausage and Chinese bacon in boiling water for 2 to 3 minutes for cleaning and easy chopping. Drain well and finely diced. Peel the turnip and grate into thick strips. Soak and rinse dried shrimps. Coarsely chop them (if you buy smaller ones, you don’t need to chop them then.) Soak salted radish, rinse well and finely chop.In a big bow, mix the rice flour with wheat flour well.Add 2 tablespoons of oil in a non-stick wok, sauté Chinese sausage and Chinese bacon dices over medium heat. Toss in dried shrimps and salted radish, continue to sauté until aromatic (see picture 1). Set aside.Add another 2 tablespoons of oil, sauté minced shallots. Add grated turnips. Sprinkle white pepper to taste. Pour in chicken broth, bring to a boil, cover and cook until tender and translucent (see picture 2). Remove from heat. Add rice flour and wheat starch, quickly combine all ingredients into a thick batter (see picture 3). Toss in sausages, bacons and shrimps and mix well (see picture 4).Pour the mixture into a greased pan, 8-inch round. Steam over high heat with cover, about 45 to 60 minutes. Check the water level and replenish, if necessary, with boiling water. Insert a chopstick into the middle part. If it comes out clean, the cake is cooked through. Let cool and refrigerate with cover for 4 hours.Cut into pieces, fry both sides until golden brown. Serve hot, accompanying with chili sauce or with soy sauce. Yummy!