Chinese turnip/radish cake (蘿蔔糕)

Mum went grocery shopping one day, and came back with 2 lor baks (Chinese turnips or radishes, I still don't know which of the two they are in English), and then asked me to make lor bak go (蘿蔔糕).  Lor bak go is a common dish seen at yumcha, usually panfried, and also traditionally eaten (and given away as gifts) during Chinese New Year.  It was neither Chinese New Year nor did anyone had a craving for lor bak go so it baffled me as to why my Mum would want me to make this.  Nonetheless, I searched both English and Asian recipe and blogging sites to find a recipe and any Asian (grand)-mother tips on making this.

Though there is certainly room for improvement, especially taste- and texture-wise the parentals thought it tasted better than the ones served at some yumcha establishments where all one would taste is the glugginess from the rice flour and MSG.  It'll definitely be attempted once again when I come aross some good lor baks, and maybe next Chinese New Year, you'll be receiving lor bak go's from me.

Chinese turnip/radish cake (蘿蔔糕)

Makes 1 large dish

 After steaming

Panfried

A few tips before starting
This is one of the recipes that you need to read carefully before starting.  Note that the ratio of the lor bak to flours should be is 5:1 so adjust the amount of flours depending on how much lor bak you have, and the amount of water you will need in STEP () is 1/4 of the weight of lor bak in mls.  The amount you use for the dried shitake mushrooms, Chinese sausages and shrimps and seasonings is based on personal preference, use this as a guide and adjust.  Feel free to use dried Chinese bacon as well. 

Ingredients

• 1500 g Chinese radish/turnip (lor bak) 
• 255 g rice flour (not glutinous)
• 45 g wheat starch
• 4-6 dried shitake mushrooms
  
• 2 dried scallops 
• 2 dried Chinese sausages, diced
• Small handful dried shrimp
  
• 3 tablespoons vegetable oil 
• 400 ml of water -- water from cooking the radishes
  
• White pepper
  
• Sugar

Method

1. Generously oil a deep 9" dish or 2 loaf pans with 1 tablespoon of the oil
   
2. Rehydrate the shitake mushrooms and dried shrimp in one bowl of room temperature water.  Once rehydrated, drain, dice the shitake mushrooms and cut shrimp into halves.  Set aside.  In another bowl, rehydrate the dried scallops in about 150 ml of room temperature water.  Drain the scallops, reserving the water, and shred the scallops into shreds.  Set aside.
   
3. Take 500g of the radish, and cut into 1cm rectangular sticks.  Grate the other 1000g of radish (hand-grating gives it a better texture).  
4. Heat a wok over medium-high heat.  Add 1 tablespoon of the oil and add in the Chinese sausages (and Chinese bacon if using) stir-frying constantly.  Once you see the oil come out of the sausages, add the mushrooms, scaloops and shrimps.  Keep stir-frying for a few minutes until they're close to done.  Remove from wok, trying to not take too much of the oil and set aside.
5. In the same wok (on medium heat), add in the sliced and grated radish (with all the water from grating), the 150 mL reserved water from rehydrating the scallops and 1 teaspoon of sugar (needed as radishes naturally have a slightly bitter taste to them).  Cook radish for about 15 minutes, covered.  Uncover, and add white pepper (about 1-2 teaspoons) and salt (you don't really need too much as the Chinese sausages and shrimp will impart some flavour so maybe 1-2 teaspoons).  Continue cooking for another 10-15 minutes or until radish is soft and transparent.  Turn off the heat.
   
6. From the cooked radish, measure out 400 mL of water (I just ladled water into a measuring jug) -- should be enough if the radishes are good otherwise add some water to make up to 400 mL.
7. In a bowl, mix the flours together, and add in all the water, stirring until there are no lumps (takes a while but it will become smooth).  Set aside.
8. Turn the heat on the wok again (medium to medium high heat).  Cook the radish until it is boiling again.  Add in the Chinese sausages, shrimps, mushrooms, scallops and stir fry for 2-3 minutes.
9. Use one hand to pour the flour and water mixture into the wok while continuously, and quickly stirfrying the radish mixture.  This is an important step as if you do not stirfry continuously or you're not fast enough, everything will stick to the wok like a big gluggy mess!  Keep stirfrying until there's hardly any moisture left.  Turn off the heat immediately and give it a few more stirs.  
10. Place into the oiled dishes and smooth the top. 
11. If using a large dish, steam on medium to high heat for 40-50 minutes (adjust for smaller pans) or when a chopstick inserted into the centre comes out clean.  Check the water level after about 20 minutes and replenish if necessary.
12. Let it cool a bit and it can be served freshly steamed with some soy sauce. If you want to panfry them, it's best to let it cool first, refrigerate overnight before cutting them into slices (makes it easier).  Cut into 2 cm thick slices and panfry until slightly brown and crispy.  Serve with soy sauce or chilli sauce.