Lo Pak Gou (Daikon Cake)
This is my go to recipe for lo pak gou.
http://lilyng2000.blogspot.com/2007/03/radishdaikonturniplaw-pak-koh.html
I doubled the ingredients from the original recipe!
Ingredients:
500g daikon
150g rice flour
30g corn starch
600ml water
2 shallots, sliced
2 handfuls of dried shrimps
3 chinese preserved sausages (lap cheong)
8 dried (shitake) mushrooms
Oil for frying / greasing pan
Seasoning;
1 1/2 tsp salt
1 1/2 tsp sugar
1 tsp sesame oil
1/2 tsp of oyster sauce
White pepper, to taste
http://lilyng2000.blogspot.com/2007/03/radishdaikonturniplaw-pak-koh.html
I doubled the ingredients from the original recipe!
Ingredients:
500g daikon
150g rice flour
30g corn starch
600ml water
2 shallots, sliced
2 handfuls of dried shrimps
3 chinese preserved sausages (lap cheong)
8 dried (shitake) mushrooms
Oil for frying / greasing pan
Seasoning;
1 1/2 tsp salt
1 1/2 tsp sugar
1 tsp sesame oil
1/2 tsp of oyster sauce
White pepper, to taste
Start by shredding the daikon. My best friend taught me the trick of using a peeler to shred the daikon. It works great!
The long shredded/peeled daikon disintegrates slightly when steaming and maintains some texture.
Clean and soak dried shrimps and dried mushrooms with hot water until they soften.
Chop dried shrimps slightly and cut the mushrooms / sausages into small pieces.
The long shredded/peeled daikon disintegrates slightly when steaming and maintains some texture.
Clean and soak dried shrimps and dried mushrooms with hot water until they soften.
Chop dried shrimps slightly and cut the mushrooms / sausages into small pieces.
Mix the rice flour, corn starch and water in a mixing bowl.
Heat up some oil in a pan and fry the ingredients (sausages, dired shrimps, shallots). Lastly, add in the shredded radish.
Add in the seasoning.
Pour the flour mixture into the pan and cook until the mixture thickens.
Add in the seasoning.
Pour the flour mixture into the pan and cook until the mixture thickens.
Pour the entire mixture into a greased pan ( I used an 8" cake pan).
Steam for about 45 minute and set aside until daikon cake has cooled down.
The daikon cake needs time to set.
If you attempt to cut it and eat it before it cools down, the cake would taste like some sort of thicken congee!
You can either eat it at this point or....
The daikon cake needs time to set.
If you attempt to cut it and eat it before it cools down, the cake would taste like some sort of thicken congee!
You can either eat it at this point or....
To pan fry the daikon cake, cut them into slices and lightly pan fry them.
There you go - pan fried lo pak gou!