Turnip Cake (Lo Bak Go

• Gluten free

• Meat

  • 1 Chinese sausage

• Seafood

  • 1 tbsp Shrimp, dried

• Produce

  • 3 Chinese black mushrooms, dried
  • 1 Chinese turnip/daikon radish (about 20 oz.
  • 1 Scallion

• Condiments

  • 1 Oyster sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 cup Rice flour
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 White pepper

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 1 cup Water

Found on thewoksoflife.com

Description

Ingredients

• 1 Chinese turnip/daikon radish (about 20 oz.), grated
• 1 cup water
• oil
• 1 tablespoon dried shrimp, washed, soaked and chopped
• 3-5 dried Chinese black mushrooms, washed, soaked, and chopped
• 1 Chinese sausage, diced
• 1 scallion, chopped
• 1 cup rice flour
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ½ teaspoon sugar
• white pepper, to taste
• Oyster sauce for dipping (optional)

Directions

• Add grated turnip and 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. Cook it until you have about ¾ cup liquid left in the pan with the radish. Pour everything (including the liquid) into a large mixing bowl to cool.
• Heat your pan over medium heat and 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. Mix well and let sit for about 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 turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.
• Use a sharp knife dipped in water to slice ½-inch thick pieces. I know people whod enjoy it just like that, but most people pan-fry them first. Add a couple tablespoons oil to a non-stick or seasoned cast iron pan over medium-low heat. Fry the cakes on both sides until golden and crispy. Serve with oyster sauce!
• Tip: You can also make this cake in advance, refrigerate it in the loaf pan, and slice/fry later. If youve refrigerated turnip cakes that youve already fried, the best way to reheat them is in the pan.
• When reheating, heat the pan over medium heat and add a tablespoon of oil. Place the cakes in the pan, immediately add a couple tablespoons of water, and cover. Remove the cover when the water has evaporated, flip, and brown the other side.