1/1 Photo of Lo-bak Go - Chinese Radish Cakes
Jenny Sanders's Note:
This is my favourite Chinese Dim-Sum. It is a steamed cake of rice flour and grated Chinese radish (lo-bak), which is then cut into slices and pan fried. Not unlike scrapple, in some ways, although less meaty. It's delicious with lots of hot sauce. Lo-bak looks very similar to daikon; it is just a little bit milder in flavour. I suspect daikon would work okay if need be. You don't have to use both the shrimp and the shiitake; one or the other would be alright.
My Private Note
Units: US | Metric
- 1Soak the shrimp and mushrooms in the boiling water.
- 2Peel and grate the radish directly into the chicken stock; Simmer for about 15 minutes.
- 3Drain the chicken stock from the lo bok, and the soaking water from the shrimp and mushrooms, and reserve them both.
- 4Mince the shrimp and the shiitake.
- 5Add the combined stock and soaking water slowly to the rice flour, stirring constantly, to make a batter of medium viscosity.
- 6Season with salt, if required, and a little pepper.
- 7Mix the lo bak, shrimp and shiitake into it, and put it in a large sauce pan.
- 8Cook, stirring constantly, until the mixture begins to thicken.
- 9Pour it into an oiled 10" square cake pan, and cover it tightly in foil.
- 10Bake it at 300 deg in a water bath until thoroughly set- 1 1/2 to 2 hours?
- 11Let cool.
- 12Slice into 1/2" slices and fry until nicely browned on both sides in a lighlty oiled pan.
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Nutritional Facts for Lo-bak Go - Chinese Radish Cakes
Serving Size: 1 (67 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 58.7
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.8 mg
- Sodium 297.1 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 0.4 g
- Sugars 0.6 g
- Protein 1.5 g
The following items or measurements are not included: