Yes, you read right! Lady J helped make some home-made radish cake (Lo Bak Gor) this afternoon. Hehe! So E invited me to her place this afternoon and while chatting, she decided to try and whip up some radish cake in the kitchen as she had some radish in her fridge. How timely! So off I scrambled to google for an easy enough recipe and we got down to making the radish cake.
I recalled vaguely that R from The Pleasure Monger did some dim-sum recently but I didn’t surf on down to her site as we already embarked on the other recipe which I found on Epicurious. Well, next time then? I’m bookmarking her recipe for future reference. 🙂
Here’s the recipe:
Pan-Fried Radish Cake (Lor Bak Gou) – Adapted from Epicurious
- 800g of shredded white radish (we used about 3 radishes for this)
- 1 and 1/2 cups of rice flour (from the Asian supermarket)
- 1 and 1/2 cups of water
- 2 teaspoons of salt
- 1 Chinese sausage (lap cheong), diced
- 4 – 6 dried mushrooms, soaked in hot water to soften, stems removed and sliced
- About 20g dried shrimps, soaked in hot water
- 3 tablespoons of oil
- Oil bottom and side of a 9-inch round cake pan.
- In a non-stick frying pan, heat up oil and fry shrimp, Chinese sausage and mushrooms for about 2- 3 minutes or fry till fragrant.
- Add the radish, salt and pepper. Continue to stir-fry for about 3 minutes.
- Cover and cook over moderately low heat, stirring and breaking up radish occasionally, until radish is very tender (takes about 15 minutes).
- Whisk together rice flour and water in a large bowl until smooth.
- Then stir in the radish (mixture with be lumpy) and pour into the cake pan.
- Place the pan and steam for about 1 hour on high heat.
- Transfer pan to cooling rack and cool for about 1 hour before keeping it refrigerated.
- Cut the cake into rectangular pieces. Pan-fry till edges are golden brown and crispy.
- Serve hot and ENJOY!
I can’t wait to have breakfast tomorrow! The Man is suitably impressed with my cooking efforts and I think we will attempt to recreate this once we get our own place. I will definitely try out R’s recipe then. 😉