Warning: include_once(/home/sdang/plateoftheday.com/wp-content/plugins/wordpress-support/wordpress-support.php): failed to open stream: Permission denied in /home/sdang/plateoftheday.com/wp-settings.php on line 304

Warning: include_once(): Failed opening '/home/sdang/plateoftheday.com/wp-content/plugins/wordpress-support/wordpress-support.php' for inclusion (include_path='.:/usr/local/lib/php:/usr/local/php5/lib/pear') in /home/sdang/plateoftheday.com/wp-settings.php on line 304
Chinese Turnip Cakes (Lo Bak Go) – Plate Of The Day
Chinese Food Food Recipes

Chinese Turnip Cakes (Lo Bak Go)

December 10, 2005

Chinese Turnip Cakes - Lo Bak Go

Chinese Turnip Cakes – Lo Bak Go

Recipe by Sing Kwok

Chinese Turnip Cakes or “Lo Bak Go” are a classic Cantonese dim sum delicacy. Turnips are shredded, stir fried with shrimp, Chinese sausages, pork, then steamed and pan fried to a golden brown. They are served with soy sauce or hot sauce. You can also chop them up and stir fry them with vegetables. They have the consistency of a potato cake but the flavors are worlds apart. The turnip cakes you usually get at Chinese dim sum restaurants usually skimp out on the turnip so the flavor isn’t as intense as these home style cakes. Enjoy!

Ingredients
2 lbs Chinese Turnip
1 bag of Rice Flour (Red Label)
3 Chinese Sausages (diced)
1/4 cup of diced Chinese Pork Belly Bacon
1/2 cup sliced Chinese Mushrooms (black)
1/4 cup of dried shrimp

chinese turnip cakes prep Soak dried mushrooms and shrimp for a few hours till soft. Wash and skin the Chinese Turnip then shred it in a large bowl. Dice up the sausages, bacon, and mushrooms. Stir fry the sausages and bacon then add mushrooms and shrimp over medium heat till cooked. Set this aside on a separate plate or bowl. With your hands, squeeze dry the Chinese turnips and fry over medium heat till slightly brown. Save the juice of Chinese turnip and add the entire bag of rice flour. After a few minutes of stirring the Chinese turnips, add in the meat mixture and stir over medium heat until consistency begins to look dry. 1/2 cup at a time slowly add the rice flour liquid into the pan and stir until absorbed. Repeat till all of the juice as been added. Stir and cook until all liquid has been absorbed / evaporated. Careful not to burn the mixture. Transfer the mixture to an aluminum pie plate and steam over high heat for 35-45 minutes until cake is firm. Poke with a chopstick or toothpick and it should come out clean. Place cake in refrigerator overnight to help set the cake. (You may also immediately slice and fry but the cake may not be as firm) Slice up cakes and fry over high heat in a non-stick pan with a tablespoon of olive oil. Fry each side of the cake for about 5 minutes or until golden brown. Serve immediately. Garnish with sliced scallions and cilantro.

You Might Also Like

2 Comments

  • Reply Su-Lin December 10, 2005 at 4:15 pm

    Yum!

  • Reply Mila December 11, 2005 at 7:47 pm

    Thanks for the recipe. I’ve always loved this on the dimsum menu since I was a child, and have always wondered how they make it. I remember seeing blocks of these in China, you can get it in turnip, sweet potato and another root vegetable, especially during chinese new year.

  • Leave a Reply