Chinese radish cake also known as turnip cake (lo bak go in Cantonese) is a traditional dish often served on Chinese New Year. If you want to taste an authentic and traditional Chinese dish, this recipe will help you in preparing a scrumptious dish. Both vegetarians and non-vegetarians can enjoy the radish cake. The vegans can substitute the oyster sauce and eliminate shrimp from the ingredients.
Ingredients:
600 grams of grated Chinese radish/turnip.
Water - one cup
Chopped and soaked dried shrimp- one tablespoon.
Washed, soaked and chopped Chinese black mushroom - 3 to 5
One diced Chinese sausage.
One chopped scallion.
Rice flour- one cup
Cornstarch - one tablespoon
Salt - half teaspoon
Sugar- half teaspoon
White pepper to taste.
Oyster sauce (optional)
Directions:
A. Place a large pan on medium heat, add radish and water and let it simmer for ten minutes. Keep stirring occasionally to keep the radish from going brown. Cook until 3/4th cup of the liquid is left in the pan along with the radish. Turn off the flame and pour everything into a mixing bowl to cool it down.
B. Heat the pan and add three to four teaspoons of oil on medium heat. Add mushroom, shrimp and sausage and cook for five minutes. Put on the chopped scallion and stir for a minute. Take it off from the heat to cool.
C. Add cornstarch, rice flour, salt, white pepper and sugar to the mixing bowl along with cooking liquid and radish. Mix until the ingredients are well incorporated. Add the cooked mushrooms, sausage and shrimp from the pan to the batter. Mix well and let it cool for 15 minutes.
D. Stir the batter and pour it into an oiled loaf pan. Heat a steamer that contains plenty of water and steam. Place the pan on the steamer and heat for 50 minutes.
E. Let the turnip cake set for 30 minutes after removing the pan from the steamer. After it is completely cooled, take it out using a spatula and transfer it into a cutting board.
F. U can either pan fry the cake or eat it without frying. If you like it without frying, use a knife dipped in water to cut half inch thick pieces. And if you prefer frying, add three to four teaspoon of oil to a nonstick or an iron pan over medium to low heat. Fry it on both sides until it becomes golden and crispy. Oyster sauce will be a delicious dip to be served with the cake.
G. You can also make the turnip cake in advance. You can refrigerate it and fry or slice later. If you have already fried the cake, you can reheat it by using a pan.
H. While reheating place the pan on the stove on medium heat and add one tablespoon of oil. After placing the cakes in the pan, add two to three teaspoons of water immediately and cover the pan. When the water has evaporated remove the cover and flip the cake on the other side until it's brown.
Ingredients:
600 grams of grated Chinese radish/turnip.
Water - one cup
Chopped and soaked dried shrimp- one tablespoon.
Washed, soaked and chopped Chinese black mushroom - 3 to 5
One diced Chinese sausage.
One chopped scallion.
Rice flour- one cup
Cornstarch - one tablespoon
Salt - half teaspoon
Sugar- half teaspoon
White pepper to taste.
Oyster sauce (optional)
Directions:
A. Place a large pan on medium heat, add radish and water and let it simmer for ten minutes. Keep stirring occasionally to keep the radish from going brown. Cook until 3/4th cup of the liquid is left in the pan along with the radish. Turn off the flame and pour everything into a mixing bowl to cool it down.
B. Heat the pan and add three to four teaspoons of oil on medium heat. Add mushroom, shrimp and sausage and cook for five minutes. Put on the chopped scallion and stir for a minute. Take it off from the heat to cool.
C. Add cornstarch, rice flour, salt, white pepper and sugar to the mixing bowl along with cooking liquid and radish. Mix until the ingredients are well incorporated. Add the cooked mushrooms, sausage and shrimp from the pan to the batter. Mix well and let it cool for 15 minutes.
D. Stir the batter and pour it into an oiled loaf pan. Heat a steamer that contains plenty of water and steam. Place the pan on the steamer and heat for 50 minutes.
E. Let the turnip cake set for 30 minutes after removing the pan from the steamer. After it is completely cooled, take it out using a spatula and transfer it into a cutting board.
F. U can either pan fry the cake or eat it without frying. If you like it without frying, use a knife dipped in water to cut half inch thick pieces. And if you prefer frying, add three to four teaspoon of oil to a nonstick or an iron pan over medium to low heat. Fry it on both sides until it becomes golden and crispy. Oyster sauce will be a delicious dip to be served with the cake.
G. You can also make the turnip cake in advance. You can refrigerate it and fry or slice later. If you have already fried the cake, you can reheat it by using a pan.
H. While reheating place the pan on the stove on medium heat and add one tablespoon of oil. After placing the cakes in the pan, add two to three teaspoons of water immediately and cover the pan. When the water has evaporated remove the cover and flip the cake on the other side until it's brown.
