PAN-FRIED "TURNIP" CAKE (LAW BAK GO)
Ever since I was a young child, my mother would recruit me a week before Chinese New Year as a prep cook. My main responsibility was to shred many pounds of daikon on a small box grater as she prepared the other ingredients for law bak go, one of my favorite foods of the holiday. We would spend the next few hours cooking down the tall mountain of shredded daikon into a snowy puddle. The best part was watching my mother stir in the rice flour slurry with long wooden chopsticks and seeing the mixture thicken up. We made about 30 cakes every year. As family and friends came by the house to bless us for the New Year, she would kindly gift each of them one. She reserved only two cakes for our immediate family. On New Year mornings, she'd pan-fry the pieces and we'd eat them for breakfast, dipping the crispy golden pieces in oyster sauce. These days, I am the one who makes law bak go from scratch and gifts them to family and friends. It's a true labor of love that's been passed on from generation to generation.
Provided by Vivian Chan
Time 2h30m
Yield Two 9-inch daikon cakes
Number Of Ingredients 16
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!
TURNIP CAKE WITH FRESH OYSTER RAGOUT
Steps:
- In a saucepan, boil the daikon with 1 1/4 cups of water and a pinch of salt. Cook until soft, about 6 to 8 minutes. Drain well. In a large bowl, mix rice flour, salt, pepper and sugar. Stir in 1 1/4 cup of water until mixture is smooth. Add the drained daikon, lapchong and dried shrimp then transfer mix to a 2 quart saucepan and cook on medium heat, constantly stirring. The mix will come to a boil and start to thicken. Immediately pour mixture into a 10-inch cake pan that has been oiled and lined with oiled parchment. Place pan in steamer for 1 1/2 to 2 hours until set. Remove cake from steamer and allow to cool completely before slicing into 1/2-inch slices. In a non-stick pan add a touch of oil and pan fry both sides of slices golden brown.
- OYSTER RAGOUT: In a small saucepan coated with oil, caramelize the shallots. Add the oyster sauce, sugar and chicken stock. Reduce by 50 percent. Check for seasoning. Add butter. Add oysters to just warm them.
- PLATING On small plates, cover with oyster ragout and top with hot turnip cake. Garnish with scallions.
- Drink Recommendation: Chrysanthemum and Jasmine Tea
GOURMET TURNIP CAKE (KIHEN FIN VEISSERIBEN)
Posted for the Zaar World Tour 2006-Israel. From the "Best of International Cooking" cookbook. I have never made a dessert with turnips, but it sounds like it would be a spicy, moist cake. NOTE: The frosting for this cake uses raw egg yolks. If you are concerned about using raw eggs, I suggest making any vanilla frosting to frost cake and sprinkle with the grated walnuts.
Provided by Bayhill
Categories Dessert
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.
- In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.
- Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.
- To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.
TURNIP CAKE (LAW BOCK GOW)
This is the delicious savory cake served in dim sum houses throughout the year and, most auspiciously, on New Year's Day as a symbol of prosperity and rising fortunes. Turnip cake is made with Chinese turnip, law bock, which is a type of daikon radish.
Provided by Grace Young
Categories Cake Wine Wok Mushroom Pork Shellfish Vegetable Appetizer Brunch Side Fry Steam Lunar New Year Shrimp Root Vegetable Turnip Winter Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes one 8-inch cake, about 48 slices
Number Of Ingredients 7
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.
TURNIP CAKE
This is one of my favorite dimsum. I found this recipe in another website, and I just had to share it!
Provided by Shasha
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook shredded turnip with 1 cup of water for 5 minutes.
- Add some sugar if turnip is bitter.
- Heat 1 tspn of oil, stir fry Chinese sausage/ham, dry shrimp, mushrooms, shallots until done.
- Add black or white pepper if desired.
- Mix ingredients and rice flour with turnip.
- Add salt if desired.
- Note: this mixture should not be too thick.
- Turnip cake will turn hard if it is too thick.
- To steam: Choice (1) place step 5 mixture in a container and use steamer to steam for 50 minutes with high flame.
- Choice (2) If you do not have a steamer, use 8x8x2 baking pan.
- Cover baking pan with foil paper, pour in mixture.
- In a large deep pan, add water, position a bowl in center of pan, then, place baking pan on top of bowl.
- Put on lid and steam for 50 minutes with high flame.
- Chill turnip cake in room temperature.
- Slice cake into square or rectangular shape with a cleaver.
- Fry in pan with 1 tbspn of oil until golden brown on both sides.
- Sauce: Minced garlic and red chili pepper Mix with soy sauce, a drop of sesame oil and little bit of sugar.
- Ready to serve.
Nutrition Facts : Calories 159.1, Fat 0.6, SaturatedFat 0.2, Sodium 27.7, Carbohydrate 35.3, Fiber 2, Sugar 2.3, Protein 2.9
More about "turnip cake recipes"
TURNIP CAKE (LO BAK GO/蘿蔔糕/萝卜糕) | HEALTHY …
From healthynibblesandbits.com
4.8/5 (8)Calories 266 per servingCategory Dim Sum
- Soak the dried scallops and dried shrimp in water overnight. Drain the water. Use your hands to shred the scallops. Roughly chop the dried shrimp.
- Heat 1 1/2 tablespoons of oil in a skillet (or sauté pan) over medium-high heat. Add the scallops, shrimp, Chinese sausage, and shallots and cook for about 2 minutes, stirring frequently. Add the oyster sauce, salt, and white pepper. Stir to combine. Turn off the heat and transfer everything to a bowl.
- Trim the tops off the daikon and peel them. Grate the daikon into a 9x13 pan or a bowl. You are doing this to ensure that you save all the daikon juices that release as you are grating the turnips. Alternatively, grate the daikon using a food processor.
- Heat 1 1/2 tablespoons oil in a large wok (or sauté pan) over medium-high heat. Add the shallots and garlic to the wok and sauté for about a minute, until fragrant. Transfer the grated daikon and daikon juices into the wok. Add 1 1/2 cups of water, the rock sugar, salt, chicken powder, white pepper, and garlic powder to the wok. Cover the wok with a lid and cook the daikon for about 5 minutes.
TURNIP CAKE - HOW TO MAKE AS GOOD AS DIM SUM STORE
From tasteasianfood.com
Reviews 34Calories 316 per servingCategory Dim Sum
- Stir-fry the dry seafood, sausage and mushrooms. First let me clarify that this Chinese turnip cake recipe is savory, not a sweet dessert! The main ingredients apart from the turnip are Chinese sausage, dry shiitake mushrooms, dry scallops, and dry shrimps.
- Cut and cook the turnip. Choose the turnips that feel heavy when you hold, as they contain more water and is fresher. Peel off the skin, and divide it into two equal portions.
- Constitute the flour mix. Rice flour is the main ingredient in the recipe to hold the turnip cake in shape. Most of the Chinese radish cake recipe also includes a small amount of wheat starch to ensure all the components will stick together.
- Steam the turnip cake. Once you have the flour batter ready, add it to the turnip and combine well. Let the turnip mix cools down before adding the flour batter because the starch will get cook and turn sticky if it is too hot.
- Pan-fry the turnip cake. Remove the turnip cake from the refrigerator. Run a knife along the sides of the container and remove it with a spatula or knife.
CHINESE TURNIP CAKE (蘿蔔糕) LO BAK GO - OH MY FOOD …
From ohmyfoodrecipes.com
Cuisine Asian, ChineseCalories 95 per servingCategory Appetizer, Breakfast, Side Dish
- While waiting, shred 1 big piece of radish or white carrot. It's around 3 cups shredded radish, add ¼ teaspoon of salt and 1 tablespoon of vegetable oil. Then, wait for 15-20 minutes and let radish juice come out.
TURNIP CAKE (CHINESE LO BAK GO) - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (114)Total Time 2 hrs 30 minsCategory Appetizers And SnacksCalories 206 per serving
- Add the 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 wok with the radish that you will also use. Scoop the cooked turnip into a large mixing bowl to cool. Pour any remaining liquid in the wok into a measuring cup, and add water until you have a total of 1 cup of liquid. Add it to the mixing bowl with the cooked turnip.
- Clean your wok or pan and place it over medium heat. Add a couple tablespoons oil. Add the shrimp, mushrooms, and sausage, and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
- 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. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. If you like your radish cake soft, you can add another 1/4 cup or more of boiling water to the batter. If you feel the batter is too thin, return it to the wok on low heat to thicken the batter while stirring. Mix well and let sit for 15 minutes.
- Give the batter a final stir, and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.
TURNIP CAKE - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
From 196flavors.com
Cuisine Asian, ChineseTotal Time 1 hr 35 minsCategory Main CourseCalories 1804 per serving
TURNIP CAKE (CHINESE LO BAK GO) | RECIPE | TURNIP CAKE ...
From pinterest.ca
WATCH: HOW TO MAKE TURNIP CAKE RAILWAY CURRY - TIMES FOOD
From recipes.timesofindia.com
TURNIP CAKE FOR CHINESE NEW YEAR | EPICURIOUS
From epicurious.com
TURNIP CAKE RECIPE - GOOD FOOD
From goodfood.com.au
INSTANT POT TURNIP CAKE (CHINESE LO BAK GO 蘿蔔糕) - TESTED ...
From pressurecookrecipes.com
TURNIP CAKE (LO BAK GO) - ANNIE KO
From annieko.com
IS TURNIP CAKE HEALTHY? (3 TIPS FOR WEIGHT LOSS) — ASPIRE ...
From aspirefitnesswalnut.com
TURNIP CAKE RECIPE ARCHIVES - EGG WAN'S FOOD ODYSSEY
From eggwansfoododyssey.com
SHREDDED TURNIP CAKE | MISS CHINESE FOOD
From misschinesefood.com
WHAT IS TURNIP CAKE AND WHY IS IT A POPULAR LUNAR NEW YEAR ...
From cnn.com
WHAT TO EAT TURNIP CAKE WITH? - ALL ABOUT FOOD
From tchaise.com
LUNAR NEW YEAR SPECIAL TURNIP CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
TURNIP CAKE | TRADITIONAL SNACK FROM CHINA
From tasteatlas.com
LUNAR NEW YEAR SPECIAL TURNIP CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
TURNIP CAKE RECIPE - EGG WAN'S FOOD ODYSSEY
From eggwansfoododyssey.com
FêTE CHINOISE-WEEKLY EDIT-TURNIP CAKE RECIPE FROM NOM WAH
From fetechinoise.ca
TAIWANESE TURNIP CAKE: A TASTE OF LUCK AND GRANDMA’S LOVE ...
From folklife.si.edu
TURNIP CAKE RECIPE, MAKE CHINESE DIM SUM AT HOME
From honestfoodtalks.com
TURNIP CAKE (RADISH CAKE) | CHINA YUMMY FOOD
From chinayummyfood.com
ALTERNATIVE CHRISTMAS DINNER: YOTAM ... - THE GUARDIAN
From theguardian.com
[PRE-ORDER] TURNIP CAKE - LOVEXPRESS
From lovexpress.org
WHAT IS TURNIP CAKE AND WHY IS IT A POPULAR LUNAR NEW YEAR ...
From thefrontierpost.com
COOK THIS: TURNIP CAKE — LO BAK GAO — FROM MOONCAKES AND ...
From msn.com
HOW TO MAKE TURNIP CAKE, ACCORDING TO HONG KONG CHEFS ...
From tatlerasia.com
TURNIP CAKES | TURNIP CAKE, FOOD, CAKE RECIPES
From pinterest.ca
WHAT IS TURNIP CAKE? - ALL ABOUT FOOD
From tchaise.com
TURNIP CAKE-RADISH CAKE - CHINA SICHUAN FOOD
From chinasichuanfood.com
5 BEST TURNIP RECIPES | POPULAR SHALGAM RECIPES - NDTV …
From food.ndtv.com
HONG KONG STYLE TURNIP CAKE | MISS CHINESE FOOD
From misschinesefood.com
54 TURNIP CAKE IDEAS | TURNIP CAKE, TURNIP, FOOD
From pinterest.com
TURNIP CAKE (LO BAK GO, 萝卜糕) - RED HOUSE SPICE
From redhousespice.com
FIVE CHEFS ON HOW TO CREATE THE PERFECT TURNIP CAKE FOR ...
From lifestyleasia.com
CHINESE TURNIP CAKE (LO BAK GO ... - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
TURNIP (DAIKON) CAKE - OLD NEIGHBORHOOD FOODS
From oldneighborhoodfoods.com
TURNIP CAKE XO SAUCE WITH PRAWNS AND SCALLOPS RECIPE ...
From foodgressing.com
KETO TURNIP CAKE (750G) – SFD FOOD
From sfdfood.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #side-dishes #pork #vegetables #asian #chinese #steam #dinner-party #finger-food #heirloom-historical #holiday-event #dietary #meat #equipment #presentation #technique
You'll also love