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Radish Cake (No Shrimp!)
Gluten-free options included

Radish Cake by Food the Wong Way: homemade, with gluten-free ingredients and no dried shrimp bits.

A super-processed food recipe! Special exceptions must be made for once-a-year-events. Happy lunar new year! Special thanks to my mama, and also to my co-conspirator Sarah, for providing her grandma-made childhood memories and decisive nature to help with quality assurance, with decision-making, and for even loaning me a steamer.

Other names for this dish:

Turnip cake
Lo bak gao (phonetically in Cantonese dialect, often found via dim sum restaurant lingo)
Carrot cake (in Singapore)
蘿蔔糕 (Luo Bo Gao written, traditional Chinese)
萝卜糕 (Luo Bo Gao written, in Simplified Chinese)

Why no shrimp? I tried this labor-intensive recipe at home because lately when I go to some Chinese restaurants in the States, they’ve sprinkled their radish cake with bits of shrimp so I can’t eat it unless I want to risk anaphylactic shock (re: crustacean allergy, i.e. shellfish that has an exoskeleton). This is one of my favorite standard dishes for dim sum both in the U.S. and abroad, I especially love when they get the outside just-right crunchy, and a soft, squishy inside.

The finished product: take 2 post freezing and thawing.
The finished product: Take 2, post-freezing and -thawing.

蘿蔔糕 (Luo Bo Gao)! Radish Cake!

Makes: 2 medium steamers and one rice cooker 4″ x 4″. Enough to serve a dozen ppl as a small side
Overall Time: 60+ Minutes to Multi-Day

Ingredients

1.5 long daikon/Chinese radish (2lbs), skinned & shredded
2-3 chinese sausages, thinly minced into tiny pieces (for vegetarians: you’ll still get umami if you do the mushrooms and no sausage)
16 oz. rice flour
3-5 shiitake mushrooms, minced (you can also used dried, but fully rehydrate it before cutting, at least 1 hr or overnight)
1.5 teaspoons salt

2 1/2 cups water
high heat oil for frying

Optional but Recommended: choose a few for umami

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