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How To make Steamed Turnip Cake
1 lb Corn starch
3 c Water, cold
6 lb Turnips,
-peeled and grated 10 oz Cantonese sausage
-(about 8 sausages) 1/2 c Chinese dried shrimps
6 T Cooking oil
1 t Soy sauce
1/2 t Sugar
2 c Chicken broth
-(or use water -and bouillon cubes) 1/2 c Water
1 T Cooking wine
1 T Sugar
1 1/2 t Salt
1 t Ground pepper
Soak dried shrimps in lukewarm water until softened, drain. Mix well the corn starch with about 3 cups of cold water, by hand. Dice the sausages. Heat about 2 T of oil in a pan and stir fry the sausages and dried shrimps for about 7 mins. Add the soy sauce, cooking wine and about 1/2 t sugar. Stir fry for 1 more minute, remove from heat, and set aside. In a large stock pot, heat up about 4 T of oil, the chicken broth, about 1/2 cup of water, about 1 T sugar, salt and ground pepper. Add the grated
turnip and mix well. Cook, covered, over high heat for about 15 minutes. Grease four 9-inch round cake pans with some shortening. Add sausages to the cooked turnip mixture and mix well. Then add the cornstarch mixture and stir quickly over low heat until it looks transparent, about 7 minutes. Place cake mixture in greased pans and steam over high heat for 1 hour and 20 mins.
Let the cakes cool completely before cutting. Cooled cakes can be easily taken out of pans upside down. Turnip cakes taste better when served warm and topped with soy sauce and a little bit of chili sauce. Or they can be cut up into thin slices and pan fried slightly with oil before serving. NOTES: * An easy recipe for Cantonese salty turnip cakes -- We usually make this cake in winter time. I got this recipe originally from a magazine in Hong Kong. It is a new and easy way to make this Cantonese specialty. I have tried this recipe on about ten Americans. They all like it. * If you don't have a steamer, a 16 quart stock pot can be a very good steamer. Any casseroles that can fit in your steamer can be used instead of cake pans. * Cantonese sausages are usually made with pork cubes. They are made by dehydrating the sausages with cold air and are usually available in the winter time. The diameter is about the same as American breakfast sausages but is about 5 to 6 inches long. The sausages have to be cut into very fine cubes so that they mix well with the turnips. The cake tastes good partly because of the flavor of the sausages. I have never tried anything else. But I think bacon bits might be able to mix well with the turnip mixture. Of course, the cake will taste different with bacon bits. : Difficulty: moderate. : Time: 1 hour preparation, 2 hours cooking and cooling. : Precision: measure the ingredients. : Infan Cheong : Computer Science Dept., U. of Illinois, Urbana-Champaign, Illinois, USA : cheong@uiucdcs.cs.uiuc.edu : Copyright (C) 1986 USENET Community Trust
How To make Steamed Turnip Cake's Videos
CLASSIC Chinese Turnip Cake (ft. my Chinese Grandma)
Hey Everyone, in this video we make Chinese Turnip Cake (Lo Bak Go 萝卜糕).
You commonly find it in Chinese Dim Sum Restaurants and in Southern Chinese cuisine.
As you can see my “popo” likes to do everything by feel using a mug lol so the rough recipe is below.
Ingredients:
2 large daikon peeled (2lbs)
1 cup of rice flour
2 tbsp of wheat starch or corn starch
1 cup of water
salt
white pepper
4 Chinese sausages
scallions (optional)
Procedure:
Dice your Chinese sausage and peel the skin off of it if you choose. Saute it in a saucepan for roughly 5 min on low heat. You don't have to add oil or brown it. You just want to open up the flavors.
Use a cheese grater to grate the daikon If you can't grate the entire piece, you can cut it into small pieces. Then add the daikon to a large pot with 1 cup of water and 1 pinch of salt, cover it and boil for 20-30 min. Then set it to the side to cool. The daikon will break down and become soft in texture.
Then in a large bowl, measure out 1 cup of rice flour, 2 tbsp of wheat starch, a pinch of salt, a pinch of white pepper, and a half cup of the water that you cooked the daikon in (if you don't have enough water, use regular warm water) and mix together. The daikon should be warm at this stage. It should look like glue but you should still be able to stir it. When the mixture is incorporated add 2 cups of cooked turnip and roughly 1/4 cup of Chinese sausage. You can add more if you like.
Once incorporated add the mixture to a greased pan and steam for 1 hour. 30 min into the cooking process, take the lid off and replenish the water at the bottom if necessary. When it's ready the turnip cake should not stick when you put a chopstick in it to pierce it.
You can enjoy it right away. Or let it sit overnight and pan-fry it with a little bit of oil the next day. That's how they do it at the Dim Sum Restaurants.
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???? Preserving my dad's Turnip Cake recipe (萝卜糕)
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⏲ CHAPTERS ⏲
00:00 - Intro
00:31 - History of Dim Sum
01:01 - Ingredients Overview
01:24 - What equipment do we need?
02:00 - Prepare turnip, flour, and other ingredients
07:34 - Cook ingredients in oil
09:55 - Prepare cake pan
11:04 - Mix in flour slowly
11:57 - Steam turnip cake
12:36 - How to tell if it’s done
12:49 - Garnish, let cake cool
14:15 - Remove from cake pan, pan fry
15:33 - Meal Time!
16:57 - Why is this popular during Chinese New Year?
17:33 - Did you eat this as kids?
18:05 - Better than dim sum!
18:25 - On Japanese vs Chinese turnip
19:52 - How do you get the perfect pan fry?
20:19 - Can you freeze turnip cake?
20:40 - Steamed vs fried turnip cake?
21:31 - Feeding Cam!
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Dimsum Style - EASY Turnip Cake
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EASY Chinese Turnip Cake Recipe | Lo Bak Go 蘿蔔糕
Hi friends,
This week we're making my Grandma/ Mom's famous Chinese Turnip Cake recipe. We typically eat this during Lunar New Year but Lo Bak Gou is also a Chinese classic that is served at dim sum.
Ingredients:
- 3 dried shiitake mushroom
- 8 dried shrimp
- 1 Chinese sausage link
- 1 tsp salt
- 2-3 cloves garlic
- 1 tsp brown sugar
- 1/4 tsp white pepper
- 2-3 tsp chicken bouillon
-5-6 scallion
-900g daikon (shredded)
- 450g water
- 180g rice flour
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Mama Lin's Turnip Cake, Lo Bak Go (萝卜糕/蘿蔔糕)
Full Turnip Cake Recipe:
I know I'm biased, but my mom's turnip cake (lo bak go) is my favorite. She packs in the dried seafood in there, which gives the cake great umami flavor. It's time that I learned how to make her lo bak go. My sister has tried some, and she said it tastes just like mom's, which is the highest compliment!
NOTES:
With respect to the flavoring bits, as my mom would say: feel free to substitute the ingredients with anything you like.
You also want to make sure the batter isn't runny before you put it in the pan. Make sure you stir the batter, lo bak/daikon, and flavoring bits in very low heat so the batter can congeal.
Make sure to let the cake cool completely before pan frying. And use a nonstick pan to pan fry!
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Steamed Radish Cake Recipe (Chinese Turnip Cake) Loh Bak Gou 蒸白萝卜糕食谱 | Huang Kitchen
Let's learn how to make Steamed Radish Cake, a popular dim sum dish. Also known as Chinese Turnip Cake or Loh Bak Gou, this delicacy can be served steamed or pan fried. Daikon radish or white radish is used to make this delicious steamed cake. By adding dried shrimp, scallops, shiitake mushrooms and chinese sausage into the radish cake, this flavour combination is one of the most umami-filled homemade dim sum treat.
For this traditional recipe, I am making the Hong Kong style Steamed Radish Cake. This version of radish cake is on the softer side and usually served in Cantonese dim sum restaurants such as Tim Ho Wan.
This delicacy is best enjoyed steamed, with chilli sauce dipping. If you choose to pan fry, then skip the garnishing. Pan fry with a little oil and it is good to go. Great for breakfast, snack, tea time or even for a tea party at home. Enjoy!
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See Our Other Dim Sum Recipes:
Steamed Pumpkin Turnip Buns Recipe 蒸金瓜沙葛包子食谱
Steamed Glutinous Rice with Chicken Recipe (Loh Mai Kai) 蒸糯米鸡食谱
Steamed Spare Ribs With Fermented Bean Paste Recipe 豆酱蒸排骨食谱
Steamed White Sugar Cake Recipe (Bak Tong Gou) 蒸白糖糕食谱
Steamed Yam Cake Recipe (Kuih Keladi) 蒸芋头糕
Steamed Pumpkin Savoury Cake Recipe 金瓜蒸糕食谱
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