May 31, 2012

Loh Bak Gou(蘿蔔糕 ) ~ Fried white radish cake

This is a savoury pan-fried dim sum. It is called 'Loh Bak Gou' in cantonese. Loh Bak in cantonese means Radish or Turnip and Gou mean cake. It can be eaten plain by adding fried shallot,  chopped spring onion and dried shrimp floss or just pan-fried or in a another way stir fried it with bean sprout, spring onion, egg..etc


~pan fried loh bak gou

~After pan-fried this turnip cake, will have a nice crust on the outside and soft and hot inside~


When I was little my mum use to make this for tea time snack. My sisters and I like it just pan-fried style. After pan-fried the outer skin is crispy and the inside of the cake is soft and nice.

~Stir fried style~

~This is even yummy with a dip in a little Asian chilly sauce~





Before pan-fried or stir fried these turnip cake (loh bak gou) it is a plain steam turnip cake


Recipe is adapted from the book with slight modification.. '香港地道小吃' 
'Local delicacies of Hong Kong'

Plain Lo Bak Gou
Ingredients:
150g white turnip - peeled and grated
300g rice flour
50g chinese sausage ( i did not add)
50g dried shrimp-  wash and soak - lightly chopped
50g tapioca flour
300g water


Seasoning:
1 tsp salt
1 tbsp sugar (i did not add)
1/2 tsp sesame oil
1/2 tsp pepper

To do:
1) Add grated turnip and dried shrimp into 100ml of hot water. Cook until the turnip is soften and not swimming in liquid. Add seasoning. 
2) In a mixing bowl add in rice flour and slowly pour in 200ml water. (add a wee-bite of water into flour to incorporate before adding more) add in radish and mix well.
3) Cook the mixture over a pot of boiling water till it is thicken. Transfer into a greased steaming tray and steam over bubbling water for an hour.(keep an eye on the water level and top up with hot water often)
4)When it cooked. Let it cool and cut into pieces. To pan-fried it, is simple. Just heat up non stick pan with a little oil, pan-fried it on both sides till it is brown and crispy.


To make into stir fried turnip cake - Chao Loh Bak Go


Ingredients:
4 pcs pan fried radish cake - roughly cut into bite size pieces 
1 tsp chopped garlic
1 tsp chopped spring onion
1 tsp preserved sweet radish
A hand full of bean sprout
1 egg- light beaten
salt and pepper to taste


To do:
1) Add some oil to saute the chopped garlic and preserved sweet radish till fragrant.
2) Add in radish cake stir fried for a while.
3) Push radish cake aside in the wok or pan. Add a little more oil to fried the egg and the bean sprout. When the egg is half cooked, stir in the radish cake and stir fry too combine.
4) Add salt, pepper and sprinkle chopped spring onion. Serve hot.




~pan-fried radish cake~

~Stir fried radish cake~


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17 comments:

  1. hi Sharon,
    Ya, i felt the same sometimes..
    but this one is quite easy..do try it when you have the mood...lol

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  2. i love both steam and pan fried ones..then must put lots of taugeh!!

    ReplyDelete
  3. MUI MUI,我好愛哦。。。怎麼辦?郵寄給我啦。。哈哈哈哈

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  4. I love both way of eating this raddish cake, now I start to crave for some.

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  5. Hi Mui Mui, love your white radish cake, look delicious. The texture look so good. Thanks for sharing the recipe.

    Have a nice weekend.

    ReplyDelete
  6. Hi Lena,
    1 plate for you with lots of taugeh..coming up..
    Agree, I love both too.
    Normally, after steaming this LBG, my family will eat the steam one first. Then the second day we will pan-fried it or stir-fried it. One LBG a few ways to prepare it and eating it..lol...^^

    ReplyDelete
  7. Hi Fion,
    你也喜欢啊? 好好,我poslaju给你吧?比较快。。呵呵

    ReplyDelete
  8. Hi Sonia,
    After visiting your home, I am craving for your Puteri Ayu too.
    May be we can have a exchange of kueh..lol
    You like both then I will 'da bao' both for you..^^

    ReplyDelete
  9. Hi Mel,
    Thanks for the compliments.
    You like it...I 'da bao' some for you too??..lol
    Have a nice weekend to you too.

    ReplyDelete
  10. Hi Mui Mui, just to share with you, I choose my book from here http://www.amazon.com/books-used-books-textbooks/b/ref=topnav_storetab_b?ie=UTF8&node=283155

    Have a nice day.

    ReplyDelete
  11. Hi Mel,
    Thanks so much for sharing the link with me.
    I have been there and didn't know which to choose.
    Do you have any good suggestion??

    ReplyDelete
  12. Oh my! This has got to be one of my very favorite dishes! ... esp the fried version. Yum! With lots of chai por and taugeh .... yesssss!

    ReplyDelete
  13. I like both the pan fried and stir-fried version. Each version got the own side of its beauty. You have made them so well. Now, I know which blog to look if I want to cook this :D

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  14. Hi Ping,
    Thanks for dropping by.
    Yes..yes, I like it with lots of cai por and taugeh too.
    You should tried the plain steam version too with lots of stir-fried cai por, dried shrimp, cut chillies and scallion..yummmm....

    ReplyDelete
  15. This comment has been removed by the author.

    ReplyDelete
  16. Hi Zoe,
    There is another version that I did not post yet. It's the plain steam version. That is plain steam radish cake, top with stir-fried Cai Por(preserved radish) , chopped dried shrimp, chopped garlic and sprinkle of chopped spring onion and cut chillies....^^

    ReplyDelete

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