Turnip Cake, Lo Bak Go
臘味蘿蔔糕
Mom demonstrates her recipe of Lo Bak Go, turnip cake. Often found at dim sum restaurants, turnip cake is actually really easy to make at home.
A delicious vegetable base celebratory snack, mainly shared amongst family and friends during Chinese New Year. Especially on the first day of the New Years for the positive meaning of every step is a rise to prosperity “步步高升“. During breakfast Mrs. Yung, mom, likes to share a table full of turnip cakes, taro cakes and various flavoured sweet sticky rice cakes to wish everyone good luck.
Ingredients:
900 g turnip
150 g rice flour
30 g wheat starch
2 Chinese sausage (lap cheong)
½ strip Chinese bacon (lap yuk)
3 tbsp small dried shrimp
2 shallots chopped
2 green onion chopped
1 tbsp roasted sesame
160 g water
8” (w) x 1” (h) baking pan
Seasoning:
80 g water
⅓ tsp salt
½ tsp sugar
1 tsp chicken powder
½ tsp white pepper powder
Method:
Wash and soak dried shrimp. Wash Chinese sausage and bacon (lap cheong and lap yuk), chop into small cubes.
Wash and peel turnip skin. Grate ⅔ and ⅓ cut into thick strips.
Combine sticky rice flour with 160 g water. Stir well and set aside.
Heat 2 tbsp oil, saute shallots to bring out flavour. Add Chinese sausage, bacon and dried shrimp - cook thoroughly and retrieve. Save 2 tbsp of the meat mix aside for later garnishing use.
Heat 2 tbsp of oil, saute turnip thoroughly. Add seasoning, the meat mix and cook until the turnip is soft.
Pour sticky rice flour mixture into cooked turnip. Stir gently while cooking to prevent sticking to the pan. Once done, pour turnip into an oiled pan. Steam for 45 minutes in high heat. Garnish with saved meat mix, spring onions and sesame seeds immediately to ensure garnish sticks to the turnip cake.
Note:
Use a taller and square pan to get square shaped turnip cake.
臘味蘿蔔糕
媽媽 (容太) 展示了她的蘿蔔糕, 在家很容易做。
一種美味的小吃，主要在農曆新年期間與家人和朋友分享。尤其是大年初一早餐時，容媽媽喜歡分享蘿蔔糕、芋頭糕和各種口味的年糕，祝大家步步高升。
材料:
籮蔔900克
粘米粉150克
澄麵30克
臘腸2條
臘肉半條
細蝦米3湯匙
乾蔥2粒切碎
蔥粒2湯匙
炒香芝麻1湯匙
水160克開粉用
8吋蒸糕盆1只
調味料:
水80克
鹽1/3茶匙
糖半茶匙
雞粉1茶匙
白胡椒粉半茶匙
做法:
臘腸，臘肉用熱水洗淨切粒，蝦米洗淨。
蘿蔔去皮洗淨，2/3刨絲，1/3切粗條。
粘米粉，澄麺先用160克水，開匀成粉漿. 邊以備後用.
燒熱2湯匙油，爆香乾蔥，放蝦米，臘肉，臘腸炒透取出，留2湯匙放面用。
再燒熱2湯匙油，放蘿蔔絲炒匀，倒入調味料及臘味料，煮至蘿蔔略焾。
將粉漿倒入蘿蔔中，慢火攪勻粉漿至半熟，放入已搽油糕盆中，蒸45分鐘取出，用竹簽挿入不沾粉漿即熟，灑上腊味，葱粒芝蔴即成。
註:
用一個更高的方形平底鍋來做方形蘿蔔糕。
