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!
CHINESE STEAMED DAIKON CAKE
A traditional Chinese New Year favorite, this classic dish can also be enjoyed throughout the year. This is my adaptation of my grandmother's recipe. This recipe is absolutely delicious! Serve immediately plain, or with hoisin sauce, oyster sauce, soy sauce, or chili sauce.
Provided by rubiness
Categories Holidays and Events Recipes Lunar New Year
Time 3h10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine rice flour and 2 cups cold water in a large, heatproof mixing bowl. Mix until smooth and velvety; set aside.
- Soak dried shrimp in 1 cup cold water in a small bowl until softened, about 15 minutes. Drain and dry shrimp, then finely chop and set aside.
- Boil enough water to immerse bacon in a small pot, and cook to soften, 3 to 4 minutes. Remove from heat and pat dry. Finely chop and set aside.
- Heat 2 tablespoons oil in a wok over medium heat. Add shrimp and cook until fragrant, about 3 minutes. Add bacon. Cook for another 3 minutes. Remove from heat and set aside.
- Clean the wok and heat remaining oil over medium-high heat. Stir-fry daikon and rock sugar for 3 minutes. Add 1 cup water, cover the wok, and steam daikon until just cooked, about 10 minutes. Remove from heat.
- Add hot daikon mixture to the reserved rice flour mixture, mixing until daikon is well incorporated. Add bacon, shrimp, and salt; stir until evenly distributed. Pour into a 10-inch round cake pan and smooth out the top.
- Bring some water to a boil in a wok. Place the cake pan on the wok rack, making sure the bottom half of the pan is immersed. Cover and reduce heat to medium. Steam until a toothpick goes cleanly through the center, about 1 hour. Check the water level regularly and replenish, if necessary, with boiling water. Remove pan and allow to cool on a rack for about 1 hour.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 60.6 g, Cholesterol 19.9 mg, Fat 10.2 g, Fiber 3.2 g, Protein 8.1 g, SaturatedFat 2.1 g, Sodium 1912.1 mg, Sugar 11.2 g
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.
Provided by Jenny Sanders
Categories Lunch/Snacks
Time 3h
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Soak the shrimp and mushrooms in the boiling water.
- Peel and grate the radish directly into the chicken stock; Simmer for about 15 minutes.
- Drain the chicken stock from the lo bok, and the soaking water from the shrimp and mushrooms, and reserve them both.
- Mince the shrimp and the shiitake.
- Add the combined stock and soaking water slowly to the rice flour, stirring constantly, to make a batter of medium viscosity.
- Season with salt, if required, and a little pepper.
- Mix the lo bak, shrimp and shiitake into it, and put it in a large sauce pan.
- Cook, stirring constantly, until the mixture begins to thicken.
- Pour it into an oiled 10" square cake pan, and cover it tightly in foil.
- Bake it at 300 deg in a water bath until thoroughly set- 1 1/2 to 2 hours?
- Let cool.
- Slice into 1/2" slices and fry until nicely browned on both sides in a lighlty oiled pan.
Nutrition Facts : Calories 58.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 297.2, Carbohydrate 11.8, Fiber 0.4, Sugar 0.7, Protein 1.5
STEAMED DAIKON PUDDING
Make and share this Steamed Daikon Pudding recipe from Food.com.
Provided by Lori 13
Categories Pork
Time P1DT2h
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Saute sausages until crisp and rendered. Drain. Return to pan.
- Add the onions, daikon, water, shrimp, salt and pepper. Bring to a boil. Reduce. Simmer 20 minutes. Let cool.
- Whisk together the rice flour and water.
- Oil 2 (9 inch) cake pans.
- Stir flour mix into sausage mix.
- Place in pans. Steam 30 minutes. Let cool.
- Cover. Chill 24 hours.
- Dab off excess water if there is any.
- Heat a little oil in a skillet.
- Slice pudding into wedges.
- Fry until golden on both sides.
- Combine the soy sauce, chile paste and oyster sauce.
- Serve wedges hot with sauce.
Nutrition Facts : Calories 239.9, Fat 1, SaturatedFat 0.3, Sodium 334.4, Carbohydrate 52.4, Fiber 3.1, Sugar 2.5, Protein 4.8
CHINESE STEAMED CAKE
Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
Provided by Kevin Ryan
Categories World Cuisine Recipes Asian Chinese
Yield 12
Number Of Ingredients 7
Steps:
- Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
- Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
- Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
- Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.
Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 55.8 mg, Sugar 23.6 g
More about "chinese steamed daikon cake food"
CHINESE TURNIP CAKE (DAIKON RADISH CAKE) - EAT, LITTLE BIRD
From eatlittlebird.com
5/5 (6)Total Time 1 hr 30 minsCategory DinnerCalories 373 per serving
- To steam the turnip cake, you can either use a 21 x 11 cm (8 x 4 inch) loaf pan or 20 cm (8 inch) round cake pan. Generously grease the cake pan of your choice with some oil.
CHINESE STEAMED CAKES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Servings 1Total Time 3 hrs 10 minsCategory Holidays And Events Recipes, Lunar New YearCalories 369 per serving
STEAMED RADISH CAKE RECIPE (TURNIP CAKE) 萝卜糕 | …
From huangkitchen.com
HOW TO MAKE SAVORY CHINESE TURNIP CAKES (LAW BOK GOW)
From seriouseats.com
CHINESE TURNIP CAKE (LO BAK GO ... - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHINESE TURNIP CAKE (LO BAK GO, 萝卜糕) - RED HOUSE SPICE
From redhousespice.com
PAN-FRIED TURNIP CAKE (DAIKON MOCHI) - RECIPETIN JAPAN
From japan.recipetineats.com
DIM SUM: TURNIP CAKE - NUT FREE WOK
From nutfreewok.com
STEAMED DAIKON CAKE | CURIOUSLY RAVENOUS
From curiouslyravenous.wordpress.com
STEAMED PLAIN RICE CAKE FOR CHAR KOAY KAK - FOOD
From malaysianchinesekitchen.com
KUE LOBAK RECIPE - DAILY COOKING QUEST
From dailycookingquest.com
DAIKON BACON RADISH CAKE - EASY HEALTHY RECIPES FROM ...
From hwcmagazine.com
CRISPY DAIKON CAKE RECIPE – THEGREENMOVEMENTLAWNS
From thegreenmovementlawns.com
CHINESE DAIKON CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VEGAN CHINESE TURNIP CAKE (LO BAK GO) - MARY'S TEST KITCHEN
From marystestkitchen.com
CHINESE DAIKON RADISH CAKES RECIPE (LUO BO GAO) - FOOD NEWS
From foodnewsnews.com
TURNIP CAKE (LO BAK GO/蘿蔔糕/萝卜糕) | HEALTHY NIBBLES BY LISA ...
From healthynibblesandbits.com
VEGAN CHINESE RADISH CAKE (LO BAK GO ... - HEALTHY WORLD ...
From hwcmagazine.com
TSAI TAO KUI (TAIWANESE TURNIP CAKE) - THE WASHINGTON POST
From washingtonpost.com
EASY FRIED DAIKON MOCHI RECIPE (CHINESE TURNIP CAKE ...
From cookingwithdog.com
STEAMED CAKE (OLD FASHIONED DIM SUM) - CHRISTINE'S RECIPES
From en.christinesrecipes.com
A CANTONESE BREAKFAST: FRIED DAIKON CAKES + EGGS (LO BAK ...
From jennietai.com
STEAMED DAIKON CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOW TO MAKE STIR-FRIED DAIKON RADISH CAKE (LO BAK GOU ...
From woonheng.com
STEAMED RADISH CAKE - SHIOKMAN RECIPES
From shiokmanrecipes.com
TURNIP CAKE (CHINESE LO BAK GO) - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE TURNIP CAKE (LO BAK GO ... - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
TSAITAOGWEY (DAIKON CAKE) 菜頭粿: THE CULINARY CELEBRATION OF ...
From carryitlikeharry.com
CHINESE STEAMED DAIKON CAKE BEST RECIPES
From cookingtoday.net
CRISPY DAIKON CAKE RECIPE - VIET WORLD KITCHEN
From vietworldkitchen.com
STEAMED CAKE CHINESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TURNIP CAKE - HOW TO MAKE AS GOOD AS DIM SUM STORE
From tasteasianfood.com
CHINESE TURNIP CAKE WITH SAUSAGE, BACON AND MUSHROOMS (LAW ...
From seriouseats.com
CHINESE DAIKON CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHINESE DAIKON CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHINESE DAIKON RADISH CAKES RECIPE (LUO BO GAO ... - PINTEREST
From pinterest.com
TURNIP CAKE - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
From 196flavors.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love