Monday, January 23, 2012

Chinese Turnip Cake II (Law Bock Gow 蘿蔔糕)

Happy Chinese New Year 2012. Time for some delicious homemade Chinese food again. Law Bock Gow, my beloved must-have favorite during this time of the year, I've decided to make you this year after hearing all the rumors that you are very hard to make. I initially started introducing this during in my blog about 2 years ago, but never found the time and gut to make this dish from scratch. But with increasing curiosity, I've decided to give it a try. The result? One word, DELISH! Not sure if I can go back to the store bought kind again...

Based on the recipe from:, the following is my slightly varied version of this wonderful dish:
  • 10 ounces Chinese sausage or bacon (I used sausage for this recipe)
  • 1 large Chinese white turnip, about 3 pounds
  • 8 Chinese dried mushrooms
  • 1/2 cup Chinese dried shrimp, about 1 1/4 ounces
  • 2 teaspoons Shao Hsing rice cooking wine
  • 1 tablespoon sugar
  • 2.5 cups rice flour
  • Spring onion (2 stalks)
  • Fresh cilantro (Just a little for garnish)
  • Toasted white sesame Seeds
  • White Pepper and salt
Lets get cooking!!

Step 1: Peel the turnip and grate to make about 4 1/2 cups. In a 3-quart saucepan, combine grated turnip and about 1 quart cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes, or until very tender. Drain, reserving the cooking liquid.

Step 2: Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/2 cup cold water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.
Step 3: Finely chop the sausage. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms, spring onion and shrimp, and stir-fry 2 to 3 minutes. Add the rice wine, sugar, and pan juices from the bacon, and stir to combine. Remove from heat.

Step 4: Return the cooked, drained turnip to the saucepan, add the sausage and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the hot turnip broth. Pour this batter into the saucepan, add the salt, white pepper and stir until combined. The consistency will resemble that of rice pudding. Pour mixture into a heatproof 8-inch round dish.

Step 5: Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and allow to cool on a rack for about 1 hour. Sprinkle toasted sesame seeds and place cilantro for garnish. Cover and refrigerate at least 3 to 4 hours.
Step 6: When ready to eat, cut cake into quarters. Cut them to 2-3" wedges or slices depending on your preference. Heat a flat-bottomed skillet over medium heat until hot but not smoking. Add just enough oil to barely coat the wok. Add the turnip cake slices in batches and cook 2 to 3 minutes per side, until golden brown. Serve immediately, serve with soy sauce, oyster sauce, chilli sauce or even my personal favorite Hoisin sauce! Enjoy!

1 comment:

  1. it is hard work but it is sooooooooo delicious!