Loh bak goh / turnip cake
I made this by frying some cubed turnip cake and added a teaspoon of XO sauce and 1/2 tsp chili sauce .---------------------
My winter won't be complete without making turnip cake .
Though it's a tad time-consuming to make , imagine grating more than a kilo of turnip ?
Using the food processor can really help do the job but mine is inside the darkest corner of our cabinet so elbow grease was use . lol
Turnip cake is popular during Chinese New Year but you can order it all-year round in Chinese restaurant as it is commonly served during yum cha ( a Chinese-style morning or afternoon tea ) .
The mixture is steamed first , then cut into a square slices and pan-fried or I've tried the one that is double steamed or so I thought , don't really know how they cooked that one ....
It is really easy to make er except the grating part and really tastes delicious er I just love it .
This is the best turnip cake I've ever made yet , okay , that's according to me ^___^''
Best served with chili sauce or hoisin sauce and a cup or three of coffee or tea .
1450 grams ( peeled weight ) turnip/radish
225 grams rice flour
80 grams tapioca flour
2 pieces / 95 grams Chinese sausage , cut into small pieces
3 dried mushroom , soaked then diced
50 grams dried shrimp , soaked and coarsely chopped
2 shallots , about 50 grams , sliced thinly
2 teaspoons XO sauce , optional
1 tsp chicken powder
1/4 tsp five spice powder
1 tsp brown sugar
1/2 tsp coarse salt
a generous dash of ground white pepper
1 tbsp diced spring onion plus extra for garnish
1 1/2 cups turnip/radish juice ( from the drained grated turnip/radish )
1/4 cup water
* Wash , peel , rinse and grate turnip , drain in a colander with a bowl under it to collect the juice , reserved juice . I drained the radish for 30 minutes and got 1 1/2 cups radish juice .
* Combine rice flour and tapioca flour , add the radish juice and water gradually , whisking the mixture as you pour .
* In a wok or a large pan , heat some oil , add shallots , sausage and mushroom , cook for 2 or 3 minutes then add in the grated radish , stir well to combine . Add the XO sauce , brown sugar , salt , white pepper , chicken powder and five spice powder , stir well and cook for a minute or so , adjust taste then add the spring onion . Turn off heat , add in the flour mixture and mix well . Pour mixture in lightly oiled 9-inch cake pan . Steam on medium high heat for an hour . Let cool completely before removing from the pan . Garnish some diced spring onion on top . Slice and fry , serve hot .
This post is linked to the blog hop event Chinese New Year Delight 2013 hosted by Sonia of Nasi Lemak Lover
This is the second time that I've made this chili sauce . It's Martin Yan's recipe from his Martin Yan's China book . I can't remember the exact instruction on how to make it the second time around as I've forgotten to copy the whole recipe . Some of the instruction is how I've done it ^___^ ''
1 cup dried chilies
1 1/2 cup boiling water , divided
1/4 cup dried shrimp
1/3 cup peanut oil ( add more , if prefer )
1/4 shallots , finely chopped
1 tablespoon Smithfield ham ( I used 1 tbsp XO sauce )
1 tsp sugar ( 1 tbsp raw brown sugar )
* Rinse chilies and shrimp . Place chilies in a bowl and add 1 cup of boiling water ; place shrimp in another bowl and add in remaining boiling water , soak both for 30 minutes . Drain well and reserve soaking water .
* Heat wok or a pan , add a little bit oil and stir fry shallots until soft , add in the chilies and the shrimp , cook until fragrant . Transfer to a mini food processor and add in some of the soaking water , process until smooth or in my case , not too smooth . Pour back in the same pan and add the remaining soaking water and cook until all the liquid evaporates , add in the ham and sugar and adjust taste . Pour in the peanut oil and stir well to combine and simmer for 2 minutes more . Let cool and store in an airtight container .