Sanji Lor Bak Gou @ 萝卜糕 @ Radish Cake

Lor Bak Gou by Sanji

Lap cheong must be the hongkong type with wine type

Radish ...fat succulent

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Tips on choosing the best radish

Scallop to up the umami flavour

Radish cake @ Luo Bo Gao @萝卜糕

Steam Radish Cake

1000g of radish

100g dried shrimp 

50g dried scallop

150g Chinese sausage

50g wheat flour

200g rice flour

1. Shred radish

2. Soak dried shrimp, roughly chopped, keep water

3. Soak dried scallop, shred, keep water

4. Diced in small cubes for Chinese sausage

5. Mix the wheat flour and rice flour, pepper, 1/2 tbsp of chicken powder/sea salt.  Mix well and set aside 

6. Stir fry dried shrimp, scallop, Chinese sausage in this sequence so that u will use the oil for step 6

7. Stir fry Chinese sausage using the same pan

8. Add the cooked dried shrimp, scallop and Chinese sausage.  Mix and distribute the ingredients well.  (Must be fast)

9. Slowly add flour mix (3-4 tbsp at one time) to the radish, mix well, repeat.

10. Ready oil well 2 small steam pan, put the cooked radish paste into each steam pan 

11. Steam for 20-25mins for each pan.