[Recipe] Making Chinese Dim Sum Dish - Turnip Cake

Chinese Radish Turnip Cake, known as ''Lo Bo Gao'' or "Lo Bak Go" in Cantonese, is a popular Chinese dish often enjoyed during the Lunar New Year and other festive occasions. This savory cake features shredded radish (daikon) or turnip combined with a flavorful batter made from rice flour. The cake is steamed until firm and can be enjoyed in various ways, such as pan-frying for a crispy exterior. In Taiwan it's also served as part of breakfast.

Ingredients:

600g turnip

70g minced meat

30g Chinese mushrooms

Flour Mix:

1.5 teaspoons salt

30g sugar

240ml water

150g turnip cake powder (120g rice flour, 25g wheat starch)

1/2 teaspoon ground white pepper

2 teaspoons sesame oil

1. Soak the dried mushrooms until fully hydrated.

2. Peel and shred the turnip, setting it aside for later.

3. Once hydrated, drain the mushrooms (retain the soaking water) and chop them into smaller pieces.

4. In a bowl, combine all the ingredients in the flour mix to form a batter.

5. Add the batter to the turnip mixture and thoroughly combine.

6. Fry pork mince and mushrooms until fragrant. Set aside.

7. Fry the grated turnip until translucent.

8. Add the pork and mushrooms back in, stirring everything together.

9. Pour in the flour mix and cook for a few minutes to condense.

10. Brush some oil on the surface of the container you will use for steaming.

11. Spoon the turnip mix into the container, leveling the top.

12. Cover with aluminum foil.

13. Steam the turnip mixture over medium heat for about an hour.

14. Allow it to cool down and refrigerate for a few hours to let it firm up.

15. Cut the turnip cake into slices.

16. Pan-fry both sides until golden brown.

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[Recipe] Making Mapo Tofu - Try it, if you love spicy food

I love spicy food, so I also make my own Mapo Tofu. I add more chilies if I make it for myself, but this version is milder in spice so that my husband can also enjoy it. Making it is very simple! Check out my video for full instructions.

Ingredients:

0.5 tbsp Sichuan pepper

300g tofu

4-5 cloves garlic, minced

Sesame oil for frying

120g ground pork meat

2 tbsp chili bean paste

Chilies, to taste

200ml water

1 tbsp brown sugar

1 tbsp rice wine

1 tbsp light soy sauce

Instructions:

1. Heat up a frying pan, add half a tablespoon of Sichuan peppercorns, and fry until fragrant.

2. Cut the tofu into cubes (avoid using silken tofu, opt for a firmer variety). Simmer in salted water for 2-3 minutes, then leave it in the water until ready to use.

3. Heat up some light sesame oil. Add 120g of minced pork meat and fry for a couple of minutes over medium heat.

4. Add chili bean paste and stir it in. Add minced garlic and continue frying. Add ground (roughly chopped) Sichuan peppercorns and some chilies to taste.

5. Pour in water or broth and let it boil. Add the tofu and season to taste with brown sugar, rice wine, and soy sauce.

6. Boil for a few minutes until the sauce reduces.

7. Make a slurry from 1 tbsp cornstarch and 1 tbsp water, add it to the pot, and bring it to a boil.

8. Serve with rice.

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