Chef Vanessa Yeung’s favourite Dim Sum offering- Lao Bak Go or pan fried turnip cake was one of the big hits at her recent Dim Sum making class offered at Nella Cucina in Toronto (the other- Siu Mai- can be recreated by clicking here for a recipe). For those who want to sign up for another hands-on dim sum making class, Chef Yeung will also be offering them through the LCBO starting this Fall '09 – or check out her website for more class updates. There’s no better way of learning than by getting your hands in the dumpling!
Here’s the famed Lao Bak Go recipe for you dim sumanics out there- this one is a keeper- and a hearty thank you goes out to Millie Yeung, Vanessa’s mom for showing us the way on this particular recipe.
Pan Fried Turnip Cake Recipe – courtesy of Aphrodite Cooks’ Chef Vanessa Yeung and Millie Yeung
Ingredients:
- 2 1/2 lbs white radish
- 1 1/2 cup rice flour
- 3 Tsp corn starch
- 2 tsp salt
- 2 tsp sugar
- 1 tsp chicken soup mix (optional)
- 1/2 tsp white pepper
- 1 1/2 Chinese sausage, chopped to small pieces
- 2 small dried shitake mushroom, soaked in water for 1 hour, then cut off stem and diced
- 1 stalk green onion sliced
- 1/ 4 cup dried shrimp, soaked in water until soft, rinsed and chopped
- 1/2 small carrot chopped finely, (optional)
- 1 1/2 cup water (approx.)
Method:
- Peel the radish (turnip). Grate it into a pot and add a small amount of water. Bring it to a boil and continue to cook on medium heat for 15 minutes, add more water if needed.
- Stir the mixture and then add the Chinese sausage, green onion, shitake mushroom, dried shrimp, and carrot into the pot.
- Add salt, sugar, pepper and chicken soup mix (if using), turn to low heat, and continue to stir.
- Gradually add the rice flour to the mixture. Do not add it all at once.
- Add some water and the corn starch, continue to stir. Mixture should not be runny or solid.
- Use a non stick cake pan (about 8 inches) or casserole dish, grease the pan with vegetable oil, pour mixture into pan and steam for 40 minutes. To steam: use a large steamer or a wok, add water to the bottom and support the pan with a small rack. After 40 minutes, insert a toothpick in the centre, if it comes out clean, the Turnip Cake is ready.
- Let cool. To serve, slice into 1/3 inch slice and pan fry until golden brown. Serve with oyster sauce, or soya chili sauce.
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