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Wednesday, January 25, 2012

Loh Bak Goh aka Turnip Cake


Kung Hei Fat Choi !!!!

This dish is quiet popular during Chinese New Year  . As with taro cake , it's also steamed before frying but in Chinese resto , they also served it steamed with some spring onion on top and drizzled with soy sauce .

This recipe too wet , adjust the water if using this recipe .


Recipe from Sharp Daily ( one of the free Chinese dailies here )

Translation by Mansie

1200 grams radish
some shrimps , soaked & chopped
some dried mushrooms , soaked & diced
some lap cheong or preserved Chinese sausage , diced
some dried scallops , soaked & shredded
228 grams cornstarch
304 grams rice flour
1.2 L water , divided
1 tsp each of salt , sugar , chicken powder & white pepper
some light soy sauce and sesame oil

* Slice or grate radish , put in a wok or large pan or pot , pour 800 ml of water and let it boil . Add seasoning , cover and cook for 20 minutes.
* In a large bowl , combine both flours and add the rest of the water . Stir well to avoid clumps . Add this to the radish mixture . Stir well .
* In a pan , pan fry the sausages until it releases its oil , add shrimps , mushrooms , and scallops . Fry for a while and add it to the radish and flour mixture . Stir thoroughly until combine and transfer to a well-oiled baking pan . ( I used one 8-inch & one 6-inch baking pan )
* Steam for 45 minutes or until cook . Cool completely before slicing .
* Slice and pan fry on both sides until golden brown . Serve with hoisin sauce or chilli garlic sauce .

Chinese preserved sausage

Radish 

10 comments:

  1. I ve never tried anything like this! Looks yummy!

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  2. Sometimes I do not know what to do with turnips. This one I really want to try in winters. Can I use something else in place of sausages.

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  3. Savory Chinese rice cakes like this one are to die for! Love the variety of flavors in it! Delicious!

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  4. mmm these look so moist and tasty! gorgeous pictures too!

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  5. I love loh bak goh and this is a must order dish to order in the dim sum restaurant.

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  6. @ Balvinder Ubi , just use dried mushrooms , dried shrimps & dried scallops and just omit the sausages ;) Add diced carrots & spring onion for more color :)

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  7. Tita Lis, you're addicted to this kind of cakes noh? hehe The chinese sausage is the same with chorizo bilbao or different? :D

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  8. Tin , 'tis different but chorizo bilbao or our own pinoy longganisa will do I guess hee hee I've seen recipes online that used or add ( cooked )minced pork to their loh bak goh :D

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  9. Pictures really make me drool , looks so mouthwatering!

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  10. This is why I love visiting other bloggers! A turnip cake? Never would have imagined such a thing, but now I want to sample one! Thanks for your sweet comment on Kim's blog :)

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