Grated chinese white turnip 1 kg (2 medium large size)
2 cups chicken stock
8 medium size dried shitake mushroom soaked in 2/3 cup hot water
2 tablespoon dried shrimp soaked in 1/3 cup hot water
1 small carrot cut into very small cubes
1/2 cup chopped spring onion (green and white parts)
white pepper 1/2 teaspoon
Oil for pan fry
2 cups rice flour
3 tablespoon corn flour diluted in reserved soaking water of mushroom and shrimp
Chopped reconstituted shitake mushroom and
dried shrimps into small pieces. Keep both
soaking water of the mushroom and shrimp.
Heat oil in pan and fry carrots until it
caramalized then add shitake and dried shrimp.
Keep frying until shrimp get crispy and
fragrant. Add more oil if needed. Add spring
onion and fry for another minute.
Boil grated turnip with 2 cups chicken stock
for about 10 minutes. Add rice flour, pan fried
stuff and corn flour mix. Mix well and steam
for 30 mins or microwave for 10-15 mins (add
more water if using microwave).
Cool cake and cut into pieces. Served as is or pan
fried with a bit of oil.
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