Dim Sum Turnip Cake (Lo Bak Go)

This savory turnip cake (sometimes called radish) lo bak go is a very traditional dish often served at dim sum houses and on Chinese New Year’s Day.

Chinese Intermediate addedAugust 2020

• 1 ⨯ 20-ounce Chinese turnip or daikon radish, graded
• 1 – 1½ cups water
• 2 tablespoons vegetable oil
• 1 tablespoon dried shrimp, washed, soaked and chopped
• 3 – 5 shiitake mushrooms, chopped
• 1 Chinese sausage, diced
• 1 scallion, chopped
• 1¼ rice flour
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ½ teaspoon sugar
• White pepper, to taste
• (optional) Oyster sauce for dipping

1. Grate the turnip using the largest holes on a box grater or food processor.
2. Add grated turnip and 1 cup water to a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have liquid left in the pan with the radish but don’t worry about measuring it. Scoop the cooked turnip into a large mixing bowl to cool.
3. Next, pour the remaining liquid into a measuring cup and fill the rest with water until you have 1 cup of liquid and pour it back in with the cooked turnip.
4. Heat your pan over medium heat and add a two tablespoons oil. Add the dried shrimp, mushrooms, and sausage and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
5. Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well until the dry ingredients are well-incorporated.
6. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. Mix well and let sit for about 15 minutes.
7. Give the batter a final stir and pour it into a well-oiled (or parchment-lined) round/cake/loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes. (You may need to search online if this technique is not familiar.)
8. Remove the pan from the steamer and let your turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.
9. Use a sharp knife dipped in water to slice ½-inch thick pieces. I know people who’d enjoy it just like that, but most people pan-fry them first. Add a couple tablespoons oil to a non-stick or seasoned cast iron pan over medium-low heat. Fry the cakes on both sides until golden and crispy. Serve with oyster sauce!

Tips

• Chinese turnip is globular and tan colored, although the inner flesh is white and crisp textured, like daikon. The flavor of the Chinese turnip is milder than daikon, closer to a water chestnut, although not as sweet, than a radish. Both daikon and Chinese turnip can be eaten raw or cooked.