Hey everyone welcome to Pai’s Kitchen so
today I am sharing with you my mother-in-law’s famous turnip cake
recipe which is also known as “Lo Bak Go” in Cantonese now my mother-in-law is so
well known for this dish she makes an awesome version of it and we all in the
family look forward to it every Chinese New Year so this year I thought I have
to get this on camera so this recipe will never get lost because it’s too
good so I went over to her house watched her make it cuz of course she doesn’t
have anything written down and I filmed her make it so that I could now make it
and share it with you yay long live the Lo Bak Go recipe! And it’s a bit of prep
work but it’s actually really easy and it’s so so so delicious and also for
next week I’m going to share with you how Thai
people eat these turnip cakes so we have our own little thing that we do with the
turnip cake as well so if you love turnip cake, stay tuned for next week
alright let’s get started. So even though this recipe is commonly translated in
English as turnip cake you don’t actually use a turnip you use a daikon
radish which I have here peeled and shredded into strings so what I use is
one of these Thai julienne peeler which makes it really fast really convenient
but you don’t have to use it you can grate it with a grater but I prefer this
because it gives a bigger strings and you get more of a texture in the daikon
cake at the end or you can also just hand chop it so I’ve got some that I
hand slice over here and then you just get a little juliennes and you can make
it a little bit bigger if you like things a little chunkier my
mother-in-law she makes a huge batch like she’ll make three times this amount, so what she’ll use is a food processor with the grater attachment and she just runs
the daikon through that we’re gonna set aside let’s talk about the things we put
in the Lo Bak Go, these wonderful dried products over here dried shrimp is
pretty classic you probably want to have that I’ve got some dried shitake
mushrooms some Chinese sausage and some dried
scallops so the dry scallops is expensive so I’m making a bit of a
luxury Lo Bak Go here because my mother-in-law always does it, if you
don’t have it, can’t find it do not worry about it if you just have three you’ll
be totally fine and what you want to do is you want to soak these three dry
products in some hot water until they’re completely hydrated give them at least a
few hours the scallops will take a longer time and then what you do with
the dried shrimp is you just roughly chop them with the mushrooms you just
finely dice them with the Chinese sausage which you do not have to soak do
not soak your Chinese sauces just finely dice them like this and with the
scallops I just want to show you because a lot of people don’t work with dry
scallops very much, this is actually the first time I’ve worked with dried
scallops, so once the scallops are completely hydrated so you see how much
bigger they get They’ll shred really easily into
strings okay and that’s what you do, you just shred them into little
fibers just like that and the dried scallops give such a lovely seafood
umami flavor I can’t describe it like these things smell so good like dry
squid type smell if you’ve ever had dried grilled squid before so good okay
so there’s my scallop and also I should note that the water that you use to soak
these things you want to keep because that is flavorful water that
will add into the cake itself adding extra flavor and that’s pretty much all
the prep there really isn’t that much let’s get cooking so the first thing I’m
gonna do is render out the fat from my Laap Cheung or my Chinese sausage at this
point keep your heat quite low because these sausages are quite sweet if the
heats too high it’ll burn quickly and it won’t have a chance to render out the
fat so you see how much pork fat has come out yes that is exactly what we
want now what I want to do is saute all my other seafood ingredients my scallops
go in and my dried shrimp and mushrooms which
I guess is not a seafood but you know what I mean
and we’re saute these until they start to toast and become really really
aromatic if you hear the word turnip cake and you’ve never had it before you
might think as I honestly thought that sounds terrible like a turnip cake the
two words that you don’t expect to be next to each other, right? but when you
have it it’s like oh man, like, that is so good! And this is the reason why it
doesn’t just tastes like you’re eating a turnip when they start to pop that’s how
you know they’re starting to get to where you want it to be whoo all right
I’m gonna turn this off now and get it out of the pan so in the same pan I’m
gonna turn the heat back on I’m gonna add the daikon now and now I’m just
gonna toss this around until it’s wilted slightly so you can imagine when my
mother-in-law makes this she makes three times the amount of what I have now so
whenever she makes it it’s like a big production so I took her recipe and
scaled it down so that it’s a little more manageable okay so it’s wilted a
little, I’m gonna now add all that soaking water that we save so the water
from the mushrooms, the scallops, the dried shrimp at all that and just watch the
bottom sometimes there’s a little bit of grit and dirt that comes out of those
dry products so I never pour all the way to the bottom
because I don’t want the little pieces of grits and now I’m gonna let the
daikon cook until it’s completely done basically until it’s nice and soft takes
about seven minutes maybe ten if your pieces are a little bigger I’m gonna cover
it with a lid that’s barely big enough and keep the heat on low and I’m gonna
come in and stir it every once in a while just to get it redistributed with all the
juices we’ll be right back Okay, whoo! like daikon noodles! I’m gonna drain the
daikon in my sieve here and the key and this is why this recipe tastes so good
is we are gonna save all of that cooking liquid because that has all the flavor
from all the things that we soaked and the flavor of the daikon as well, you see
some recipes where they cook the daikon and throw away the cooking water you’re
not gonna get as good of a flavor that way get this in and I want to press
everything out because I want to measure how much liquid I have at the end of the
day so you want to definitely press out as much water as you can but I mean it
doesn’t have to be completely dry but you want to get it to a point where you
know you lift it and there is no water just pouring out anymore I’m still
getting some drips so I want to press that out okay the daikon goes back into
the wok and now with this liquid I want to measure out one cup of water and you
should have just about a cup if you use one cup of water to soak your mushrooms, your scallops and your dried shrimp you go through this whole process and
you’re gonna end up around one cup if you don’t have enough add just a little
more water if you have too much just pour out that extra a little bit you
shouldn’t have a ton of extra and my gosh it’s like I planned for it I have
exactly one cup of liquid I’m gonna let this cool just a little bit just until
it’s warm meanwhile I am back in the wok I’m gonna throw in the seafood… I keep
wanting to call it the seafood mix but it’s not just seafood there’s pork and
mushrooms in there and I’m going to use this time to get everything tossed
together evenly distributed and my heat is off at this point I’m
just mixing so my daikon juice, which sounds delicious,
has cooled down a bit and you just need it to be not hot so if it’s still warm
that’s okay okay let’s talk the cake part so the flour that we need is going
to be rice flour comes in a red bag like this any Asian grocery store should have
it and also I’m going to add a little bit of tapioca starch and that’s
gonna give the texture a little bit more of a bounce rice flour alone is totally
fine if you don’t have this you can do all rice flour but it will be softer
shall we say…which you might prefer so try it out if you don’t have this and
so I’m just gonna mix this into my daikon juice here and we mix the flour
into the water just so it then distributes more easily once we mix it
with the daikon and with a mini whisk we’re gonna give this a stir until there
are no more lumps and this is why you didn’t want the liquid hot because in
your flour would cook in that liquid if it was piping hot okay so now that goes
into the daikon my heat by the way is still off so I can take my time doing
this if I keep my heat on right now it’ll start to congeal and then I have
to rush but now I’m just taking my time okay let’s do seasoning before I forget
I’m gonna do just a little bit of salt some sugar, white pepper and I’m doing
quite a bit of white pepper because I like that flavor, and just a little bit
of vegetable oil I’m using avocado oil actually for some extra lubrication when
I give this a quick mix and I can turn the heat back on now actually so I’m
just gonna do a medium heat and I’m just gonna mix this until this becomes a
thick paste now even though we’re still going to cook.. we’re gonna steam the
daikon cake I keep calling it daikon cake we’re to steam the turnip cake but
right now as you can see the liquid and the daikon are not together it’s pooling
away from it and so if we steam it right now you won’t get an even texture so you
want to cook it just enough so that the flour is no longer running away from the
daikon which is a similar technique that I used in my garlic chive dumplings
recipe and if you haven’t seen that you gotta check it out I’ll link it right
here it’s so delicious yeah as you can see it doesn’t take very long at all so
you want to be scraping the bottom and that is it I’m gonna turn the heat
off now so now that we’ve got it nice and thick I need to put it in a pan so
we can steam it so you can steam this in whatever container you like okay it can
be lots of little ones one big one a loaf pan I’m using a seven inch round
cake pan which fits this nicely you can do it in like an aluminum foil container
as well now you want to smooth this out make sure there aren’t any gaps on the
side and that’s it now we’ve got to get the steamer set up so I’ve got a new
steamer set up here you normally see me use my big steamer just wanted to show
you another thing you can do is just put a bamboo steamer on top of a pot that
sort of the same diameter or you can also use one of these thingies and just
put it inside a big pot it’s just with this it’s a little harder to get out
because you’re gonna I gotta like dig your hand in through the pot but
whatever works for you so now this goes on top I cover it one
hour that’s it and then it’s done so it’s been an hour just want to show you
what that looks like so to tell whether or not this is done I mean like
I’ve never steamed this for an hour and it not be done so if you’re making this
size you can be sure my mother-in-law makes three at a time so she steams it
for an hour and a half cuz there’s just more stuff in there but a lot of people
what they do is they just use a toothpick they stick it in the middle
they pull it out and you’ll get some creamy wet stuff on it but it should
look translucent so as you can see before it went in it was white but now
it’s sort of clear ish so that’s what you’re going for you’re not looking for
the toothpick to be dry because when it’s really hot it’s not gonna come out
super dry. Sure-fire way though, my favorite way of doing it is I use a
thermometer I stick a thermometer in and if
that gets to 200F and above you are done and that’s it now we can’t do anything
with it until it’s cool so I’m gonna go relax for a second So my Lo Bak Go has had
some time to cool you want it to be completely room temp it just makes it so
much easier to cut if it’s still warm it’s just a little jiggly okay so I’m
gonna run a flat something or other along the sides so what I’m showing you
now is how to eat this thing dim sum style now let’s hope it all
comes out. Ta da! See? that’s why you put parchment paper on the back and now I’m
gonna have to slice this into really whatever shape you want so what am I
gonna do here let’s do inch thick slices so you can eat this however you want but
I’ll give you a suggestion for nice plating should you want to impress
somebody so I just find that shingling them make them look a little bit better
than just sticking them straight on a plate and then if you want a little
greenery is always nice you know random green onions always saves the day I
usually eat this with some soy sauce and also some hot sauce like a sriracha or
something so let’s see I just do a quick dip here shake off and then a dip here
if you’re eating communally you may want to just like use a spoon rather than dip
but hey it’s just me here Perfect. Just perfect. and because I know I’m gonna eat
this with soy sauce I made the seasoning of the…I shouldn’t say I my
mother-in-law because this is her recipe like word-for-word I didn’t change
anything she makes it so that on its own it’s a little mild but with a light dip
in the soy sauce you don’t want to overdo it it just it just reaches
perfection a little tartness and spiciness from the hot sauce the texture
of this is perfect it’s creamy but with that little bit of tapioca starch it it
has a little bit of a bounce to it not too much but it’s not mushy and you can
you know there’s a lot of stuff going on because we put like the Laap Cheong and
the dried shrimp and the mushroom so that gives it a lot of texture as well I
mean when I to be really really honest when I first came across this dish and
it was like turnip cake daikon cake that does not sound good at
all but when I tried it and I was like oh my god like this stuff is good and
it’s hard to stop a lot of times they’ll have this with eggs for breakfast as
well so I hope you give this a the recipe has always will be on HotThaiKitchen.com and if you want to join us on Patreon and have access to
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new video thank you as always for watching and I will see you next time
for your next delicious adventure