Ingredients
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1/2
-
5
-
2
-
3
-
1/2
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Lo-bak Go – Chinese Radish Cakes, This is my favourite Chinese Dim-Sum. It is a steamed cake of rice flour and grated Chinese radish (lo-bak), which is then cut into slices and pan fried. Not unlike scrapple, in some ways, although less meaty. It’s delicious with lots of hot sauce. Lo-bak looks very similar to daikon; it is just a little bit milder in flavour. I suspect daikon would work okay if need be. You don’t have to use both the shrimp and the shiitake; one or the other would be alright., Great recipe! I added chopped Chinese pork sausage into the mix as well and it came out great. Might try to steam it next time instead of a water bath because I think some of the water seeped through the pan. 🙂
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Steps
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1
Done
|
Soak the Shrimp and Mushrooms in the Boiling Water. |
|
2
Done
|
Peel and Grate the Radish Directly Into the Chicken Stock; Simmer For About 15 Minutes. |
|
3
Done
|
Drain the Chicken Stock from the Lo Bok, and the Soaking Water from the Shrimp and Mushrooms, and Reserve Them Both. |
|
4
Done
|
Mince the Shrimp and the Shiitake. |
|
5
Done
|
Add the Combined Stock and Soaking Water Slowly to the Rice Flour, Stirring Constantly, to Make a Batter of Medium Viscosity. |
|
6
Done
|
Season With Salt, If Required, and a Little Pepper. |
|
7
Done
|
Mix the Lo Bak, Shrimp and Shiitake Into It, and Put It in a Large Sauce Pan. |
|
8
Done
|
Cook, Stirring Constantly, Until the Mixture Begins to Thicken. |
|
9
Done
|
Pour It Into an Oiled 10" Square Cake Pan, and Cover It Tightly in Foil. |
|
10
Done
|
Bake It at 300 Deg in a Water Bath Until Thoroughly Set- 1 1/2 to 2 Hours? |
