Freshly back from Hong Kong, and with the delectable dim sum experience still heavily on my mind and tastebuds, I had a craving for Chinese brunch favourite savoury turnip cake ็
่ฟ่็ณ lo bak goh. My cousin Pessy who treated us in HK tells me this is her go-to potluck dish and she's mastered it after making it many times and to rave reviews ๐. Also cause I had just purchased a few large turnips to make chicken and pork broth (adds sweetness) and the leftover piece was just the perfect amount to try my hands on this classic. I've made it with my mom several times in the past but somehow it just seemed a lot of effort. With her bringing me some often I was deterred to make it, but not this time :). Crispy brown on the outside, tender savoury on the inside... so hard to resist ๐ not to try cooking it myself!
Pan-Fried Chinese Turnip Cake (Lo Bak Goh) (adapted from Cook With Lau)
Makes 10 to 12 pieces
2 lbs Chinese turnip, peeled and grated through a large hole grater (do not drain excess liquid)
250 g regular rice flour
1-1/2 cups water
2 lbs Chinese turnip, peeled and grated through a large hole grater (do not drain excess liquid)
250 g regular rice flour
1-1/2 cups water
2 Tbsp. neutral cooking oil, divided
2 cloves garlic, minced
30 g (2 Tbsp) dried shrimp, rinsed, soaked for 15 mins, drained and minced (reserve liquid)
Meanwhile, prepare the cake pan by cutting out a circle of parchment paper to line the bottom with, spreading oil around the inner rim of the cake pan (with your finger or a brush) Note: any type of cake pan (square, non-removable base, etc) works as long as it fits in your steamer.
When the mixture starts boiling, slowly add the rice flour mixture. Note: look for the water released from the turnip. Do not pour it all in at once and continuously stir the mixture to ensure you don’t produce lumps for two minutes until thickened. Note: add a few tablespoons water if the mixture is too gluey (reserve the dried shrimp water for this), but not too much unless you want a much softer result. I prefer mine tender but firm.
Carefully remove the cake pan from the steamer; garnish with green onion.
Let the cake cool to room temperature, and then let it cool in the refrigerator for 4-8 hours.Remove the turnip cake from the pan. Slice the cake however you'd like. If you're pan frying, then little sections are perfect. I cut mine into 10 heartier pieces.
Pan frying is highly recommended. It brings out a nice, crispy and crunchy bit contrast to the tender interior. Heat up a pan with oil on high heat for a few minutes, and then pan fry them for about 4-7 minutes per side until they’re golden brown.
30 g (2 Tbsp) dried shrimp, rinsed, soaked for 15 mins, drained and minced (reserve liquid)
6 dried shiitake mushrooms, rinsed, soaked for 4 hours, drained and minced
1 piece Chinese sausage, minced
1-1/2 tsp. salt
2 tsp. chicken bouillon
1/2 tsp. white pepper
1 tsp. sesame oil
2 pieces green onions, thinly sliced
1 piece Chinese sausage, minced
1-1/2 tsp. salt
2 tsp. chicken bouillon
1/2 tsp. white pepper
1 tsp. sesame oil
2 pieces green onions, thinly sliced
Note: Choose heavy, fat and firm daikon or turnip that have more water content and are sweeter.
Whisk rice flour (measure 250g on a scale for accuracy) and water in a bowl until smooth; set aside.
Heat a large skillet/pan on high for a few minutes with 1 Tbsp oil. Cook the garlic and dried shrimp for about 30 seconds. Add the shiitakes; cook for 30 seconds. Cook the Chinese sausage (save some for garnish) for about 30 seconds. Add the turnip and its juice, stir the wok, cover the wok, and cook it for 6-7 minutes.
Add salt, chicken bouillon, white pepper and sesame oil. Mix the flavours around the wok, cover, and cook for another 2-3 minutes.
 |
| I used my non-stick 9" springform cake pan |
Transfer the mixture into the cake pan, flatten out the surface, and spread remaining 1 Tbsp. oil around the surface with a spoon for a shiny and appetizing finish.
Fill steamer to the water limit and bring it to a boil on high heat. Transfer the cake pan to the steamer and cover it. Cook for 20 mins. on high heat, then reduce to medium heat and cook for 20 mins. more.
It is done when a wooden skewer inserted in the centre pulls out clean without gluey debris stuck to it.
While the cake pan is still in the steamer, sprinkle the leftover Chinese sausage onto the pan and cover it for 30 seconds.
While the cake pan is still in the steamer, sprinkle the leftover Chinese sausage onto the pan and cover it for 30 seconds.
Carefully remove the cake pan from the steamer; garnish with green onion.
Let the cake cool to room temperature, and then let it cool in the refrigerator for 4-8 hours.Remove the turnip cake from the pan. Slice the cake however you'd like. If you're pan frying, then little sections are perfect. I cut mine into 10 heartier pieces.
 |
| I love serving Koon Yick chilli sauce on all dim sum |
FULL RECIPE:
Makes 10 to 12 pieces
2 lbs Chinese turnip, peeled and grated through a large hole grater (do not drain excess liquid)
250 g regular rice flour
1-1/2 cups water
2 lbs Chinese turnip, peeled and grated through a large hole grater (do not drain excess liquid)
250 g regular rice flour
1-1/2 cups water
2 Tbsp. neutral cooking oil, divided
2 cloves garlic, minced
30 g (2 Tbsp) dried shrimp, rinsed, soaked for 15 mins, drained and minced (reserve liquid)
Heat a large skillet/pan on high for a few minutes with 1 Tbsp oil. Cook the garlic and dried shrimp for about 30 seconds. Add the shiitakes; cook for 30 seconds. Cook the Chinese sausage (save some for garnish) for about 30 seconds. Addd the turnip and its juice, stir the wok, cover the wok, and cook it for 6-7 minutes.
Meanwhile, prepare the cake pan by cutting out a circle of parchment paper to line the bottom with, spreading oil around the inner rim of the cake pan (with your finger or a brush) Note: any type of cake pan (square, non-removable base, etc) works as long as it fits in your steamer.
When the mixture starts boiling, slowly add the rice flour mixture. Do not pour it all in at once and continuously stir the mixture to ensure you don’t produce lumps for two minutes until thickened. Note: add a few tablespoons water if the mixture is too gluey (reserve the dried shrimp water for this), but not too much unless you want a softer result. I prefer mine tender but firm.
30 g (2 Tbsp) dried shrimp, rinsed, soaked for 15 mins, drained and minced (reserve liquid)
6 dried shiitake mushrooms, rinsed, soaked for 4 hours, drained and minced
1 piece Chinese sausage, minced
1-1/2 tsp. salt
2 tsp. chicken bouillon
1/2 tsp. white pepper
1 tsp. sesame oil
2 pieces green onions, thinly sliced
1 piece Chinese sausage, minced
1-1/2 tsp. salt
2 tsp. chicken bouillon
1/2 tsp. white pepper
1 tsp. sesame oil
2 pieces green onions, thinly sliced
Note: Choose heavy, fat and firm daikon or turnip that have more water content and are sweeter.
Whisk rice flour (measure 250g on a scale for accuracy) and water in a bowl until smooth; set aside.
Whisk rice flour (measure 250g on a scale for accuracy) and water in a bowl until smooth; set aside.
Heat a large skillet/pan on high for a few minutes with 1 Tbsp oil. Cook the garlic and dried shrimp for about 30 seconds. Add the shiitakes; cook for 30 seconds. Cook the Chinese sausage (save some for garnish) for about 30 seconds. Addd the turnip and its juice, stir the wok, cover the wok, and cook it for 6-7 minutes.
Add salt, chicken bouillon, white pepper and sesame oil. Mix the flavours around the wok, cover, and cook for another 2-3 minutes. Note: look for the water released from the turnip.
Meanwhile, prepare the cake pan by cutting out a circle of parchment paper to line the bottom with, spreading oil around the inner rim of the cake pan (with your finger or a brush) Note: any type of cake pan (square, non-removable base, etc) works as long as it fits in your steamer.
When the mixture starts boiling, slowly add the rice flour mixture. Do not pour it all in at once and continuously stir the mixture to ensure you don’t produce lumps for two minutes until thickened. Note: add a few tablespoons water if the mixture is too gluey (reserve the dried shrimp water for this), but not too much unless you want a softer result. I prefer mine tender but firm.
Transfer the mixture into the cake pan, flatten out the surface, and spread remaining 1 Tbsp. oil around the surface with a spoon for a shiny and appetizing finish.
Fill steamer to the water limit and bring it to a boil on high heat. Transfer the cake pan to the steamer and cover it. Cook for 20 mins. on high heat, then reduce to medium heat and cook for 20 mins. more.
It is done when a wooden skewer inserted in the centre pulls out clean without gluey debris stuck to it.
While the cake pan is still in the steamer, sprinkle the leftover Chinese sausage onto the pan and cover it for 30 seconds.
Carefully remove the cake pan from the steamer; garnish with green onion.
Let the cake cool to room temperature, and then let it cool in the refrigerator for 4-8 hours.Remove the turnip cake from the pan. Slice the cake however you'd like. If you're pan frying, then little sections are perfect. I cut mine into 10 heartier pieces.
Pan frying is highly recommended. It brings out a nice, crispy and crunchy contrast to the tender interior.
Heat up a pan with oil on high heat for a few minutes, and then pan fry them for about 4-7 minutes per side until they’re golden brown.
Fill steamer to the water limit and bring it to a boil on high heat. Transfer the cake pan to the steamer and cover it. Cook for 20 mins. on high heat, then reduce to medium heat and cook for 20 mins. more.
It is done when a wooden skewer inserted in the centre pulls out clean without gluey debris stuck to it.
While the cake pan is still in the steamer, sprinkle the leftover Chinese sausage onto the pan and cover it for 30 seconds.
Carefully remove the cake pan from the steamer; garnish with green onion.
Let the cake cool to room temperature, and then let it cool in the refrigerator for 4-8 hours.Remove the turnip cake from the pan. Slice the cake however you'd like. If you're pan frying, then little sections are perfect. I cut mine into 10 heartier pieces.
Pan frying is highly recommended. It brings out a nice, crispy and crunchy contrast to the tender interior.
Heat up a pan with oil on high heat for a few minutes, and then pan fry them for about 4-7 minutes per side until they’re golden brown.
Can't wait to make and bring some for mom. I think she will approve ๐. If you also like taro cake (popular during Harvest Moon Festival) prepared in a similar fashion, check the link under image.
 |
| Pan-Fried Taro Cake |
Stay tuned for more restaurant-quality but comfort eats made at home, inspired from my trip to Thailand ๐น๐ญ and Hong Kong ๐ญ๐ฐ to honour Asian Heritage Month.
