Turnipcake Recipes

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PAN-FRIED "TURNIP" CAKE (LAW BAK GO)



Pan-Fried

Ever since I was a young child, my mother would recruit me a week before Chinese New Year as a prep cook. My main responsibility was to shred many pounds of daikon on a small box grater as she prepared the other ingredients for law bak go, one of my favorite foods of the holiday. We would spend the next few hours cooking down the tall mountain of shredded daikon into a snowy puddle. The best part was watching my mother stir in the rice flour slurry with long wooden chopsticks and seeing the mixture thicken up. We made about 30 cakes every year. As family and friends came by the house to bless us for the New Year, she would kindly gift each of them one. She reserved only two cakes for our immediate family. On New Year mornings, she'd pan-fry the pieces and we'd eat them for breakfast, dipping the crispy golden pieces in oyster sauce. These days, I am the one who makes law bak go from scratch and gifts them to family and friends. It's a true labor of love that's been passed on from generation to generation.

Provided by Vivian Chan

Time 2h30m

Yield Two 9-inch daikon cakes

Number Of Ingredients 16

10 medium dried shiitakes (about 2 ounces; see Cook's Note)
1/4 cup dried scallops (about 1.5 ounces; see Cook's Note)
1/4 cup small dried shrimp (about 1 ounce; see Cook's Note)
4 pounds daikon, peeled and quartered
1 strip Chinese-style bacon (about 6 ounces), skin removed, cut into small dice (see Cook's Note)
2 links Chinese pork sausage (about 2.5 ounces), cut into small dice (see Cook's Note)
1 medium shallot, smashed and roughly chopped
1 1/2 cups cornstarch
1 1/2 cups rice flour
1 tablespoon chicken bouillon powder
1/2 teaspoon ground white pepper
1/2 teaspoon sugar, optional
Kosher salt
Vegetable oil, for coating and pan-frying
Oyster sauce, for dipping
Scallions, sliced on the bias, for garnish

Steps:

  • Put the dried shiitakes, scallops and shrimp in 3 separate small heat-safe bowls. Pour enough boiling water into each bowl to cover the ingredients, 1 1/2 to 2 cups. Set aside to soak, 20 to 30 minutes.
  • Meanwhile, using the large side of a box grater or a food processor with the shredder attachment, grate the daikon into shreds. This may take several batches; just transfer the shredded daikon to a large bowl and continue with the rest. Be sure to reserve all the liquid.
  • Heat a wok or large nonstick skillet over medium-high heat and add the shredded daikon with its liquid. Cook, stirring occasionally so the mixture doesn't burn or brown on the bottom, until the daikon is softened and cooked down by half and much of the liquid has cooked out, 20 to 25 minutes (see Cook's Note). The daikon should resemble something like sauerkraut. Set aside.
  • When the shiitakes are done soaking, remove them from the bowl; discard the liquid and mushrooms stems. Cut the mushroom caps into small dice. Discard the liquid from the dried scallops and shrimp and cut into small dice.
  • Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until some of the fat starts to render, about 3 minutes. Stir in the sausage and shallots and continue to cook until the sausage is slightly golden and more of the fat has rendered, about 3 more minutes. Add the shiitakes, scallops and shrimp, toss to coat in the fat and cook until the aromatics are slightly golden, 3 to 5 minutes. Set aside to cool slightly.
  • Fit a large wide pot with a steamer insert, fill with 2 to 3 inches of water and set over high heat. Cover and bring to a boil.
  • Combine the cornstarch and rice flour in a large bowl. Slowly add 2 1/2 cups of water and mix with a large rubber spatula until well combined. It will be very thick and difficult to stir, but as it slowly combines, it will become easier. The mixture should resemble a thick slurry. If it?s too thick, feel free to add an additional 1/4 cup water at the end to help bind everything.
  • Return the wok with the daikon to medium-high heat. Give the slurry mixture one last stir to make sure everything is mixed well, then pour it into the daikon. Cook, stirring with a large wooden spoon or large rubber spatula so the mixture does not set up, until the mixture is thickened and beginning to clump up, about 5 minutes; it should resemble grits or thick mac and cheese. Remove from the heat, add the bacon mixture and the fat from the skillet and stir to combine. Add the bouillon, white pepper, sugar if using and 1 teaspoon salt. Set aside.
  • Lightly coat two 9-inch round disposable aluminum pans with vegetable oil and divide the daikon mixture between the pans. Steam one pan at a time in the steamer, adding more water to the pot as needed, until a skewer or chopstick inserted in center of the mixture comes out clean, 25 to 30 minutes. Carefully remove the steamed daikon cake and transfer to a trivet and cool to room temperature. Repeat with the remaining pan.
  • When ready to serve, cut the daikon into 3-inch-long by 1/2-inch-thick pieces. Heat a large nonstick skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. Once it starts to shimmer, add the daikon cake pieces in batches and pan-fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate and serve with oyster sauce on the side. Garnish with sliced scallions. HAPPY NEW YEAR!

TURNIP BAKE



Turnip Bake image

This recipe has been in our family for years. We like turnips with turkey, so my mother used to serve this side dish with our turkey dinner at Christmas. Then I served this dish, and now my daughter, who has taken over preparing Christmas dinner, is carrying on the tradition.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 10

3 medium turnips, peeled and cubed
4 tablespoons butter, divided
2 large eggs
3 tablespoons all-purpose flour
1 tablespoon brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1/2 cup dry bread crumbs

Steps:

  • Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 510mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

TURNIP CAKE WITH FRESH OYSTER RAGOUT



Turnip Cake with Fresh Oyster Ragout image

Provided by Ming Tsai

Categories     main-dish

Time 2h30m

Number Of Ingredients 17

2 1/2 cups daikon, julienned
2 1/2 cups water
2 cups rice flour
2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons sugar
1/2 cup diced lapchong
1/4 cup chopped dried shrimp, soaked in warm water for 25 minutes
4 sliced shallots
1 tablespoon oyster sauce
1/2 tablespoon sugar
1 cup chicken stock
1 tablespoon butter
2 cups fresh oysters (1 pound)
Salt and black pepper to taste
Canola oil to cook
1/4 cup sliced green scallion for garnish

Steps:

  • In a saucepan, boil the daikon with 1 1/4 cups of water and a pinch of salt. Cook until soft, about 6 to 8 minutes. Drain well. In a large bowl, mix rice flour, salt, pepper and sugar. Stir in 1 1/4 cup of water until mixture is smooth. Add the drained daikon, lapchong and dried shrimp then transfer mix to a 2 quart saucepan and cook on medium heat, constantly stirring. The mix will come to a boil and start to thicken. Immediately pour mixture into a 10-inch cake pan that has been oiled and lined with oiled parchment. Place pan in steamer for 1 1/2 to 2 hours until set. Remove cake from steamer and allow to cool completely before slicing into 1/2-inch slices. In a non-stick pan add a touch of oil and pan fry both sides of slices golden brown.
  • OYSTER RAGOUT: In a small saucepan coated with oil, caramelize the shallots. Add the oyster sauce, sugar and chicken stock. Reduce by 50 percent. Check for seasoning. Add butter. Add oysters to just warm them.
  • PLATING On small plates, cover with oyster ragout and top with hot turnip cake. Garnish with scallions.
  • Drink Recommendation: Chrysanthemum and Jasmine Tea

TURNIP CAKE



Turnip Cake image

This is one of my favorite dimsum. I found this recipe in another website, and I just had to share it!

Provided by Shasha

Categories     Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 lb rice flour (not glutinous rice flour)
2 medium turnips, skinned and shredded
3 Chinese sausage, diced or 3 slices ham, shredded
1 cup dry shrimp
5 dried Chinese mushrooms, soak in warm water,shredded or diced
1 teaspoon fried shallot

Steps:

  • Cook shredded turnip with 1 cup of water for 5 minutes.
  • Add some sugar if turnip is bitter.
  • Heat 1 tspn of oil, stir fry Chinese sausage/ham, dry shrimp, mushrooms, shallots until done.
  • Add black or white pepper if desired.
  • Mix ingredients and rice flour with turnip.
  • Add salt if desired.
  • Note: this mixture should not be too thick.
  • Turnip cake will turn hard if it is too thick.
  • To steam: Choice (1) place step 5 mixture in a container and use steamer to steam for 50 minutes with high flame.
  • Choice (2) If you do not have a steamer, use 8x8x2 baking pan.
  • Cover baking pan with foil paper, pour in mixture.
  • In a large deep pan, add water, position a bowl in center of pan, then, place baking pan on top of bowl.
  • Put on lid and steam for 50 minutes with high flame.
  • Chill turnip cake in room temperature.
  • Slice cake into square or rectangular shape with a cleaver.
  • Fry in pan with 1 tbspn of oil until golden brown on both sides.
  • Sauce: Minced garlic and red chili pepper Mix with soy sauce, a drop of sesame oil and little bit of sugar.
  • Ready to serve.

Nutrition Facts : Calories 159.1, Fat 0.6, SaturatedFat 0.2, Sodium 27.7, Carbohydrate 35.3, Fiber 2, Sugar 2.3, Protein 2.9

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