Turnip Cake Law Bock Gow Recipes

Steps:

• Put the dried shiitakes, scallops and shrimp in 3 separate small heat-safe bowls. Pour enough boiling water into each bowl to cover the ingredients, 1 1/2 to 2 cups. Set aside to soak, 20 to 30 minutes.
• Meanwhile, using the large side of a box grater or a food processor with the shredder attachment, grate the daikon into shreds. This may take several batches; just transfer the shredded daikon to a large bowl and continue with the rest. Be sure to reserve all the liquid.
• Heat a wok or large nonstick skillet over medium-high heat and add the shredded daikon with its liquid. Cook, stirring occasionally so the mixture doesn't burn or brown on the bottom, until the daikon is softened and cooked down by half and much of the liquid has cooked out, 20 to 25 minutes (see Cook's Note). The daikon should resemble something like sauerkraut. Set aside.
• When the shiitakes are done soaking, remove them from the bowl; discard the liquid and mushrooms stems. Cut the mushroom caps into small dice. Discard the liquid from the dried scallops and shrimp and cut into small dice.
• Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until some of the fat starts to render, about 3 minutes. Stir in the sausage and shallots and continue to cook until the sausage is slightly golden and more of the fat has rendered, about 3 more minutes. Add the shiitakes, scallops and shrimp, toss to coat in the fat and cook until the aromatics are slightly golden, 3 to 5 minutes. Set aside to cool slightly.
• Fit a large wide pot with a steamer insert, fill with 2 to 3 inches of water and set over high heat. Cover and bring to a boil.
• Combine the cornstarch and rice flour in a large bowl. Slowly add 2 1/2 cups of water and mix with a large rubber spatula until well combined. It will be very thick and difficult to stir, but as it slowly combines, it will become easier. The mixture should resemble a thick slurry. If it?s too thick, feel free to add an additional 1/4 cup water at the end to help bind everything.
• Return the wok with the daikon to medium-high heat. Give the slurry mixture one last stir to make sure everything is mixed well, then pour it into the daikon. Cook, stirring with a large wooden spoon or large rubber spatula so the mixture does not set up, until the mixture is thickened and beginning to clump up, about 5 minutes; it should resemble grits or thick mac and cheese. Remove from the heat, add the bacon mixture and the fat from the skillet and stir to combine. Add the bouillon, white pepper, sugar if using and 1 teaspoon salt. Set aside.
• Lightly coat two 9-inch round disposable aluminum pans with vegetable oil and divide the daikon mixture between the pans. Steam one pan at a time in the steamer, adding more water to the pot as needed, until a skewer or chopstick inserted in center of the mixture comes out clean, 25 to 30 minutes. Carefully remove the steamed daikon cake and transfer to a trivet and cool to room temperature. Repeat with the remaining pan.
• When ready to serve, cut the daikon into 3-inch-long by 1/2-inch-thick pieces. Heat a large nonstick skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. Once it starts to shimmer, add the daikon cake pieces in batches and pan-fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate and serve with oyster sauce on the side. Garnish with sliced scallions. HAPPY NEW YEAR!

Steps:

• Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof bowl. Bring water to a boil over high heat in a covered steamer large enough to fit the bowl without touching the sides of the steamer. Carefully place the bowl into steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until the bacon is softened and there are juices in the dish. Check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the dish from the steamer and set aside to cool.
• Peel the turnip and grate to make about 4 1/2 cups. In a 3-quart saucepan, combine grated turnip and about 1 quart cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes, or until very tender. Drain, reserving the cooking liquid.
• Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/2 cup cold water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.
• Remove the bacon from its dish and reserve the juices. Cut off and discard the rind and the thick layer of fat. Cut the remaining meat into paper-thin slices and then finely chop. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. Add the rice wine, sugar, and pan juices from the bacon, and stir to combine. Remove from heat.
• Return the cooked, drained turnip to the saucepan, add the bacon and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the hot turnip broth. Pour this batter into the saucepan, add the salt, and stir until combined. The consistency will resemble that of rice pudding. Pour mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish.
• Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and allow to cool on a rack for about 1 hour. Cover and refrigerate at least 3 to 4 hours.
• Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto a cutting board. Wrap the cake in plastic and refrigerate until ready to use.
• When ready to eat, cut cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style.
• Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough oil to barely coat the wok. Add the turnip cake slices in batches and cook 2 to 3 minutes per side, until golden brown. Serve immediately, with oyster sauce.