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From Your Kitchen - Lo Bak Goh (Turnip Cake)

Lo Bak Goh (Turnip Cake)
Recipe from Eva and Joanna Pang

6 Dried Chinese Mushrooms
2 Chinese Sausages
2 teaspoons Dried Shrimp
1 Dried Scallop

Soak the 6 dried Chinese mushrooms in 1 cup of water until soft, drain off the water,but save the water for use later. Chop the mushrooms by hand and set aside.
Soak the dried shrimp in 1/2 a cup of water for at least half an hour, drain off the water, but save the water for use later. Set the shrimp aside.
Soak the dried scallop in 1/2 a cup of water for over an hour until soft, drain off the water, then pull into small pieces, set aside.
Cut the Chinese sausage into small pieces.

Take the Chinese sausage, scallop, and shrimp, put into a food processor, and mince until the pieces are small and fine. 
Put the mushrooms into a food processor, mince until the pieces are small and fine.
Put the Chinese sausage, scallop, shrimp, and mushroom into a frying pan and fry in 1 tablespoon vegetable oil until the sausage is cooked and fragrant. Set aside.

Turnip Cake

4 lbs peeled and shredded lo bak (turnip)                       
400g rice flour (one package)
30g wheat flour (generous 2 tablespoons)

1/2 tsp salt
1 1/2 tsp sugar
2 tsp chicken bouillon powder
2 tsp oyster sauce
1/2 tsp white pepper powder

Put the shredded lo bak in a wok, cook over medium heat for about 10 minutes until the turnip becomes soft and turns clear.
Add the wheat and rice flours to the lo bak a little at a time until it is all incorporated.
Add the water used to soak the dry mushrooms and shrimp to the wok, and stir until fully incorporated.
Add the seasonings to the wok, and stir until fully incorporated.
Add the cooked Chinese sausage, scallop, shrimp and mushrooms, and stir until fully incorporated.
Once everything is mixed together, line 4 loaf pans with tin foil so that all four sides are fully lined and there is enough tin foil left over to fold over the top. Divide cake mixture evenly into all pans. Use a spatula to level the batter in the pans and cover the top with the remaining piece of tin foil so that no water gets in when steamed.

Fill the bottom of a Chinese Style Stacked steamer with water (or use a bamboo steamer over a pot filled with water) and place on the stove until water boils. Put two loaf pans in each layer of the stack steamer, and cover the top of the two loaf pans together with tin foil to ensure no water gets in. 
Put the lid on the stacked steamer, and allow to steam on high for 1 hour.
Once steamed, remove the loaf pans from the steamer.
Remove the turnip cake with the tin foil still wrapped around it from the loaf pans, and drain off any water.
Allow the turnip cake to cool, then put in the fridge to set overnight.
Once set, remove the turnip cake from the fridge and the tin foil.
Slice the turnip cake into 1 inch slices.
Heat a frying pan with vegetable oil, and fry the slices of turnip cake until golden brown on each side.
Once cooked, remove from the frying pan, and serve with sweet chili sauce.
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