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Hong Kong Style Radish Cake

 
Happy 2016 everyone ! After OVER-indulging in all the sumptuous Christmas and New Year goodies, I’m definitely craving for some Chinese comfort food and this Hong Kong style radish cake (港式蘿蔔糕 Lo Bak Gou) is definitely one mandatory item I would order at any dim sum restaurants. Since Chinese New Year is just a month’s away, I wanted to give this recipe a test and see if it is good enough to include as one of my New Year’s dinner dishes this year.

I reckon since we are making this at home for our loved ones, it is worth getting some good quality Chinese sausage (Lap Cheong), dried shiitake mushrooms and dried shrimps. If you can’t get your hands on Chinese sausage, feel free to substitute with bacon.  If you like to taste the texture of the radish, grate them into coarse strips instead of finely. They taste great either steam or pan-fried (my favorite version) and the best part is, you could make them ahead of time and keep well in the fridge for up to a week! 

Oh, after going through my dad-in-law’s stringent taste test, I’m happy to report this dish will be making its debut at this year’s reunion dinner table. What will you be making for this year’s Chinese New Year reunion dinner?

 

Ingredients:
1 large (approx. 2.2 lbs / 1 kg) Radish – peeled and coarsely grated
2 sticks Chinese sausage – diced finely
4 dried Chinese mushroom – soaked for an hour, diced finely
2 tbsp dried small shrimps – soaked for an hour, diced finely
1 tbsp dried scallops (optional) – soaked for an hour, diced finely
1 shallot – diced finely
Vegetable oil for cooking

Seasoning A:
2 tsp soy sauce
1 tsp white sugar

Seasoning B:
½ tsp salt
2 tbsp brown sugar
1 tsp white sugar
2 tsp chicken powder
1 cup (250 ml) chicken broth
1 tsp white pepper

Flour batter:
300 g rice flour
40 g corn starch
1 cup (250 ml) radish juice
1 ½ cup (350 ml) chicken broth
1 tsp sugar
1 tsp salt
1 tsp chicken powder

Makes 2 x 20 cm square trays

Recipe source: Taste Hong Kong  (with modifications)

 

The line up of ingredients.

The line up of ingredients. Top left to bottom right: Dried scallops, dried shrimps, Chinese sausages and dried shiitake mushrooms.

The line up for batter and seasoning.

The line up for flour batter and seasoning.

The star of the dish - radish.

The star of the dish – radish.

Put the grated radish in a big bowl and add ½ salt. Mix well and set aside for 10 mins. The salt will draw out the juice from the radish. Reserve 1 cup of the juice for flour batter.

Slice down vertically.

Slice down vertically.

Cut into coarse strips.

Cut into coarse strips.

Or you could use a grater to make life easier. :-)

Or you could use a grater to make life easier. 🙂

Add in the salt to draw out the moisture.

The salt will draw out the moisture from the radish.

Prepare flour batter by mixing everything together. The batter should feel runny. Add more broth or water if necessary. Set aside.

k

h

 

In a large pan or wok, heat up 1 tbsp oil and add in shallots. Stir fry until fragrant and add in Chinese sausage, mushrooms, dried shrimps and dried scallops (if using). Stir fry on high heat for 1 min.

h

 

Add in seasoning A and a splash of water if it feels too dry. Cook for another min and turn off heat. Remove from pan and set aside.

k

 

Using the same pan, add in another 1 tbsp oil and cook the grated radish for 2 mins, the radish will release more juices and that is okay.

k

j

 

Add in seasoning B and mix well. Add in the cooked ingredients and combine with the radish. Give it a taste and adjust with more salt or chicken powder if necessary.

g

 

Turn the heat to low and pour in the flour batter.

Lower heat to the mixture will not congeal too quickly and become lumpy.

Lower heat so the mixture will not congeal too quickly and become lumpy.

h

 

Stir quickly to make sure all the ingredients are well incorporated.

Cook until the mixture turns into a paste. Drizzle in 1 tablespoon oil for smoother consistency.

Transfer into a lightly greased heatproof plate / dish and steam for 40 – 50 mins, or until a skewer / toothpick inserted comes out clean.

Lightly grease the tray or plate. I'm using an aluminium tray passed down to me by mom. :-)

Lightly grease the tray or plate so the radish cake will not stick to the bottom. I’m using an aluminium tray passed down to me by mom. 🙂

g

I’m using a wok as a steaming device. Fill 1/4 of the wok with water, cover and bring to boil. Remove cover and carefully sit the tray on a wire rack set at the base of the wok. Cover and steam at medium high heat. Refill water if necessary. You could use a bamboo steamer or an electric steamer as well.

Done!

Done!

Bear Naked Food Hong Kong Style Radish Cake

Bear Naked Food Hong Kong Style Radish Cake

 

Pan-fried version:

Slice the radish cake to desired shape. Heat some oil in a pan and add in the radish cake. Cook until golden brown and crispy.

Bear Naked Food Hong Kong Style Radish Cake

Bear Naked Food Hong Kong Style Radish Cake

 

 

 

Hong Kong Style Radish Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chinese
Serves: 2 x 20 cm square trays
Ingredients
  • 1 large (approx. 2.2 lbs / 1 kg) Radish – peeled and coarsely grated
  • 2 sticks Chinese sausage – diced finely
  • 4 dried Chinese mushroom – soaked for an hour, diced finely
  • 2 tbsp dried small shrimps – soaked for an hour, diced finely
  • 1 tbsp dried scallops (optional) – soaked for an hour, diced finely
  • 1 shallot – diced finely
  • Vegetable oil for cooking
  • Seasoning A:
  • 2 tsp soy sauce
  • 1 tsp white sugar
  • Seasoning B:
  • ½ tsp salt
  • 2 tbsp brown sugar
  • 1 tsp white sugar
  • 2 tsp chicken powder
  • 1 cup (250 ml) chicken broth
  • 1 tsp white pepper
  • Flour batter:
  • 300 g rice flour
  • 40 g corn starch
  • 1 cup (250 ml) radish juice
  • 1 ½ cup (350 ml) chicken broth
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp chicken powder
Instructions
  1. Put the grated radish in a big bowl and add ½ salt. Mix well and set aside for 10 mins. The salt will draw out the juice from the radish. Reserve 1 cup of the juice for flour batter.
  2. Prepare flour batter by mixing everything together. The batter should feel runny. Add more broth or water if necessary. Set aside.
  3. In a large pan or wok, heat up 1 tbsp oil and add in shallots. Stir fry until fragrant and add in Chinese sausage, mushrooms, dried shrimps and dried scallops (if using). Stir fry on high heat for 1 min.
  4. Add in seasoning A and a splash of water if it feels too dry. Cook for another min and turn off heat. Remove from pan and set aside.
  5. Using the same pan, add in another 1 tbsp oil and cook the grated radish for 2 mins, the radish will release more juices and that is okay.
  6. Add in seasoning B and mix well. Add in the cooked ingredients and combine with the radish. Give it a taste and adjust with more salt or chicken powder if necessary.
  7. Turn the heat to low and pour in the flour batter.
  8. Stir quickly to make sure all the ingredients are well incorporated.
  9. Cook until the mixture turns into a paste. Drizzle in 1 tablespoon oil for smoother consistency.
  10. Transfer into a lightly greased heatproof plate / dish and steam for 40 – 50 mins, or until a skewer / toothpick inserted comes out clean.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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