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?
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
2 tsp soy sauce
1 tsp white sugar
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
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)
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.
Prepare flour batter by mixing everything together. The batter should feel runny. Add more broth or water if necessary. Set aside.
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.
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.
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.
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.
Turn the heat to low and pour in the flour batter.
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.
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.