Lo Bak Go Chinese Radish Cakes Recipes
LO-BAK GO - CHINESE RADISH CAKES
This is my favourite Chinese Dim-Sum. It is a steamed cake of rice flour and grated Chinese radish (lo-bak), which is then cut into slices and pan fried. Not unlike scrapple, in some ways, although less meaty. It's delicious with lots of hot sauce. Lo-bak looks very similar to daikon; it is just a little bit milder in flavour. I suspect daikon would work okay if need be. You don't have to use both the shrimp and the shiitake; one or the other would be alright.
Provided by Jenny Sanders
Categories Lunch/Snacks
Time 3h
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Soak the shrimp and mushrooms in the boiling water.
- Peel and grate the radish directly into the chicken stock; Simmer for about 15 minutes.
- Drain the chicken stock from the lo bok, and the soaking water from the shrimp and mushrooms, and reserve them both.
- Mince the shrimp and the shiitake.
- Add the combined stock and soaking water slowly to the rice flour, stirring constantly, to make a batter of medium viscosity.
- Season with salt, if required, and a little pepper.
- Mix the lo bak, shrimp and shiitake into it, and put it in a large sauce pan.
- Cook, stirring constantly, until the mixture begins to thicken.
- Pour it into an oiled 10" square cake pan, and cover it tightly in foil.
- Bake it at 300 deg in a water bath until thoroughly set- 1 1/2 to 2 hours?
- Let cool.
- Slice into 1/2" slices and fry until nicely browned on both sides in a lighlty oiled pan.
Nutrition Facts : Calories 58.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 297.2, Carbohydrate 11.8, Fiber 0.4, Sugar 0.7, Protein 1.5
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- In a large wok, place one teaspoon of oil and then add shredded diakon and cook until softened and about 1/4 cup water to finish the cooking process. (about 10 minutes) Season diakon with vegetable or chicken powder (vegetable bouillon cube crushed), sugar salt, white pepper and five-spiced powder. All the water should be evaporated.
- Slowly add the rice flour, a little at a time, to the daikon mixture, stirring continuously. Add a little water at time to help smooth the product up to six cup of water. (The consistency you are looking for is like a soft cement or bondo for a car or maybe stiff frosting in the can (don't laugh) Don't let the mixture burn so keep it moving until you reach the right consistency. Please note: I had a very large diakon and I live in a super humid climate and all of these factors play a part in determining how much water you will need to add to your mixture. You may need to add between 5 to 6 cups of water, maybe less or maybe more, to achieve the soft cement like consistency. It is very important that you add just a little water at a time until you get to the consistency of soft cement. I needed to add 5.5 cups to achieve the consistency I was looking for.
- Turn the burner off. Add a little at a time the chopped mushrooms and spring onions to your diakon flour mixture. Season to taste.
- Scoop the batter into a 9-inch cake tin and level it and smooth out the batter. (If your steamer is small, divide diakon batter into 2 smaller pans)
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- Add the grated turnip and 1 cup water to a wok or large pan, and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have liquid left in the wok with the radish that you will also use. Scoop the cooked turnip into a large mixing bowl to cool. Pour any remaining liquid in the wok into a measuring cup, and add water until you have a total of 1 cup of liquid. Add it to the mixing bowl with the cooked turnip.
- Clean your wok or pan and place it over medium heat. Add a couple tablespoons oil. Add the shrimp, mushrooms, and sausage, and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
- Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. If you like your radish cake soft, you can add another 1/4 cup or more of boiling water to the batter. If you feel the batter is too thin, return it to the wok on low heat to thicken the batter while stirring. Mix well and let sit for 15 minutes.
- Give the batter a final stir, and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.
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- Prepare The Daikon Radish. Add the grated daikon radish and water to a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the white radish does not brown. The daikon radish will produce liquid, some of which will evaporate. Scoop the cooked daikon radish into a large mixing bowl to cool. Pour any remaining liquid in the wok into a measuring cup and add water until you have a total of 250ml of liquid. Add it to the mixing bowl with the cooked daikon radish. Clean your wok or pan and place it over medium heat. Add cooking oil. Add the dried shrimp, shiitake mushrooms and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
- Combine. Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the daikon radish and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked shrimp, mushrooms, and be sure to scrape the oil from the pan into the batter. If you like your radish cake soft, you can add another 60ml or more of boiling water to the batter. If you feel the batter is too thin, return it to the wok on low heat to thicken the batter while stirring. Mix well and let sit for 15 minutes. Give the batter a final stir and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes. Remove the pan from the steamer and let your radish cake set for about 30 minutes. Once cool, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.
- Time to Serve. Use a sharp knife dipped in water to slice ½-inch thick pieces. Add a couple tablespoons of oil to a non-stick or seasoned cast iron pan over medium heat. Fry the cakes on both sides until golden and crispy. Serve with oyster sauce!
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- Put the mushrooms and shrimp in a bowl, add about 300ml (1¼ cups) of cool water, then leave at room temperature until fully hydrated. (This can take several hours, depending on the mushrooms; if you prefer, soak them in the fridge overnight.)
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