So without further delay, girls and gentlemen, I present LOOOOOOO BAK GOOOO!!!
Lo Bak Go (Turnip Cake)
3 lbs Chinese turnip/daikon (about 2 large turnips)
1 lb rice flour (red bag)
1 c wheat starch
3 bits of lap chong (diced)
6-8 chunks dried scallop (soaked in water till soft and shredded) or dried shrimp (I favor scallops)
1 tsp salt
1 1/2 tbsp sugar
1/2 tsp sesame oil
1/2 tsp white pepper
Cilantro garnish – optional
Hoisin sauce – for dipping
Sriracha sauce – for dipping (optional for just a little kick)
- Shred half of the daikon with a sizable slotted grater. Finely julienne the spouse of the daikon.
- Have a 9″ round baking pan and trace underneath on a bit of parchment paper. Slice the parchment to the condition of the pan and line underneath the pan if you don’t have parchment paper, oil the pan liberally with vegetable or canola oil.
- Combine rice flour and wheat starch with 2 cups of water and reserve.
- Boil about 1/2 cup of water and add the julienned daikon. Cook it for about 5 minutes, then add the shredded daikon and cook for another five minutes or before daikon is soft. Add the salt, sugar, sesame oil, and white pepper. Then add the flour mixture, lap chong, and scallops to the pot (reserve about 2 tbsp of the meat mixture to sprinkle at the top). Mix it well and transfer to a 9″ round pan.
- Press the mixture into the pan and flatten the most notable with a wooden spoon or spatula. Sprinkle the reserved meat at the top and press into the lo bak go. Fill a sizable steamer with a few inches of water. Place the whole pan into the steamer and cover—steam for just a little over one hour. The lo bak go performed when you’re able to poke a chopstick through easily, and it comes out clean (no flour mixture).
- Set the lo bak to go near a window to cool before removing from it the pan. Following the lo bak go is cool, run a knife around the edge of the pan and transform it ugly onto a plate. Take away the parchment paper from underneath the cake and flip it over onto another plate (oil the plate; therefore, the lo bak go doesn’t stick).
- Refrigerate until firm (at least a long time).
- When you’re prepared to eat the lo bak go, slice it into squares. Heat a few tablespoons of oil in a non-stick pan and pan-fry the lo bak continue medium heat until golden brown and crispy. Serve with hoisin sauce and sriracha sauce.
Yield – 8-10 servings as a side dish