Cantonese Turnip Cake (Lo Bak Go)
Ingredients: Chinese daikon radish, Dried shiitake mushrooms, Dried scallop, Dried shrimp, Chinese cured pork belly · 120 min cook time · 310kcal · ~₩37,500
Ingredients
1000g Chinese daikon radish, 4pieces Dried shiitake mushrooms, 30g Dried scallop, 30g Dried shrimp, 100g Chinese cured pork belly, 100g Cantonese sausage, 4pieces Shallots, 4cloves Garlic, 400g Rice flour, 120g Wheat starch, 2tsp Salt, 2tsp Sugar, 1tbsp Oyster sauce, 1drizzle Sesame oil, 1to taste White pepper, 800g Water, 3tbsp Cooking oil
Instructions
1. Peel the daikon radish, discard the ends, and cut into 2-inch long sections. Slice each section into 2-3mm thick slabs, then stack and cut lengthwise into 2-3mm wide sticks. Roughly dice half of the radish strips and set aside with the longer strips.
2. Soak dried shiitake mushrooms in clean water for several hours until soft. Soak 30g of dried scallop and 30g of dried shrimp with water for one hour in advance.
3. Cut 100g of Chinese cured pork belly in half, trim off the skin, then slice into 2mm thick slabs, julienne, and dice. Dice 100g of Cantonese sausage.
4. Squeeze water out of the rehydrated mushrooms, but do not discard the soaking liquid. Strain the liquid from the scallop and shrimp, reserving all umami liquids. Dice the mushrooms and shrimp. Shred the scallops with your fingers.
5. Finely dice 4 shallots and 4 cloves of garlic.
6. In a large mixing bowl, combine 400g rice flour, 120g wheat starch (or corn/potato starch), 2 tsp salt, 2 tsp sugar, 1 tbsp oyster sauce, a drizzle of sesame oil, and freshly ground white pepper to taste. Pour in 800g water and whisk until completely smooth with no lumps. Set aside.
7. Heat 3 tbsp cooking oil in a wok over low heat. Add diced shallots and garlic and fry for 8-10 minutes until golden, stirring continually. Use a strainer to remove them, leaving the oil in the wok.
8. Using the same wok with the remaining oil, add the diced mushroom, cured pork belly, sausage, and seafood. Stir-fry on medium heat for 5 minutes. Remove and set aside.
9. Add all the radish to the wok. Pour in 400g of the collected umami soaking liquid (add water if needed to reach 400g). Stir, cover, and bring to a boil. Once boiling, stir and cook on medium heat for 5 minutes or until the radish becomes translucent and soft.
10. Turn off the heat. Stir the starch mixture well, then pour 1/4 of it into the wok with the radish. Mix until there is no running liquid. Repeat this process with another 1/4 of the starch mixture, mixing until creamy.
11. Introduce the cooked mushroom, cured pork belly, sausage, seafood, and fried shallot and garlic back into the wok. Mix until well combined. Dump in the rest of the starch mixture and continue mixing until the mixture is thick and cohesive.
12. Line an 8x8 inch baking pan (or any container that fits your steamer) with parchment paper. Pour the mixture into the pan, jiggle to flatten. This recipe fills two such pans. Fill a steamer with water, place the pan(s) on the rack, and cover with a lid that has holes for steam to escape.
13. Bring the steamer to a boil on high heat, then reduce to low and steam for 40 minutes. Turn off the heat, carefully pour out any liquid that has collected on the surface of the cake. Remove from the steamer and let it cool completely, preferably overnight in the fridge.
14. Place a cutting board over the cooled cake and flip it over. Discard the baking pan and parchment paper. Cut the turnip cake into desired sizes.
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