Mix with a cup of water, put it in a wide pan on the stove, and cook, mixing occasionally to make sure it doesn't burn, until the daikon is cooked and much of the water has evaporated.ģ. Though I found many different recipes for lo bak go, this was the recipe I used as my base.ĭim Sum Cantonese Turnip Cakes Recipe, Lo Bak Go, Gluten Free, Vegan, Frugal Ingredients:ġ/2 teaspoon jaggery or other sweetener of choiceġ cup water from soaking shitake mushroomsĢ. I plan on trying it out and letting you know. If you don't have daikon, or daikon isn't cheap where you live, I am certain that this recipe will work well with regular turnips (even though daikon is a radish, simply based on taste), just use two of them, since daikons are larger. Or if you fry it up and have leftovers, they will crisp up nicely again upon refrying it for a few minutes. The nice thing about this dish is that you can make the cake in advance, and then freeze it (or part of it), and then defrost it then fry it up. These turnip cakes can also be stir fried and used to make another dish commonly found in Singapore, something I'm also planning on trying out. Some people don't fry them, either for taste or health reasons, but in my opinion, its more enjoyable fried. The outside is crispy and the inside is soft. Lo bak go is first steamed, and then cut up and fried until crispy. I served it to a friend who came over, and exclaimed that it tastes amazing, just like restaurant food. I was worried when I made it that it would have an overwhelming turnipy taste, but it is such a delightful dish, especially when served with dipping sauce. It is traditionally eaten on Chinese New Year. It is naturally gluten free, and though traditionally has Chinese sausage and shrimp in it, can easily be made vegan, as I did. So I turned to the internet for help, and was recommended that I make a Cantonese recipe, lo bak go, known in English as turnip cake (even though daikon is a radish, not at turnip), more accurately called radish cake sometimes, and for some strange reason known in Singapore as carrot cake. I mean, I knew there were so many recipes using daikon, but as soon as I tried to think of one, my brain blanked. Being that no one else wanted them, I took a bunch, and then came home, stumped. There were so many being given, but people didn't want them, because they thought it was just this strange radish, so I told them that it was a special Asian radish, and it usually is more expensive, and it's used for a lot of Asian recipes. The other day, when I was given a bunch of free broccoli, I was also given a bunch of free daikon radishes.
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