Dim Sum

Dim Sum

Gửi bàigửi bởi tranchau

Chinese Dim Sum steamed turnip cake (Lo Bak Gou)


1. 1000 gram = 35 oz turnip, peel off the skin and shred it
1. 1 tsp chopped ginger

1. 200 gram= 7 oz rice flour
2. 25 gram= 5 tsp corn starch
3. 250 ml = 6.76 fl oz water

1. 50 gram = 1.76 oz dry shrimps, wash and cut it small
2. 4 chinese sausages, cut in small dices
3. 18 medium size chinese mushrooms, wash and soak in hot water for 30 min, cut in small dices
4. 5 dry scallops, wash and soak in hot water for 30 min, tear it in small pieces
5. 2 long spring onions, cut it small

1. 1 1/2 tsp sugar
2. 2 1/2 tsp salt
3. 2 1/2 tsp chicken essence
4. 1/2 tsp pepper

1 tsp soy sauce and some sweet chilli sauce

-> Google Traduction

Thành phần:

1. 1000 gram = 35 oz củ cải, bóc vỏ và băm nhỏ
1. 1 muỗng cà phê gừng xắt nhỏ

Bột nhồi:
1. 200 gram = 7 oz bột gạo
2. 25 gram = 5 muỗng cà phê tinh bột ngô
3. 250 ml = 6.76 fl oz nước

Đổ đầy:
1. 50 gram = 1,76 oz tôm khô, rửa và cắt nhỏ
2. 4 xúc xích Trung Quốc, cắt nhỏ dices
3. 18 nấm Trung Quốc kích thước trung bình, rửa và ngâm trong nước nóng trong 30 phút, cắt nhỏ dices
4. 5 khô sò điệp, rửa và ngâm trong nước nóng trong 30 phút, xé nó thành từng miếng nhỏ
5. 2 hành lá dài, cắt nhỏ

Đồ gia vị:
1. 1 1/2 muỗng cà phê đường
2. 2 1/2 muỗng cà phê muối
3. 2 1/2 muỗng cà phê tinh chất gà
4. 1/2 muỗng cà phê tiêu

Nước xốt:
1 muỗng canh nước tương và sốt ớt ngọt


Lo Bak Go - Chinese Turnip Cake | Vegan Recipe (Mary's Test Kitchen)

Makes about 6 servings

1lb daikon, grated (or half grated and half chopped small)
1 3/4 cups fine rice flour
1 diced shiitake mushroom, rehydrated from dried (about 3" diameter)
2 tablespoons scallions, minced
2 tablespoons shallot, minced
1 clove garlic, minced
1 1/2 teaspoons sea salt or to taste
1/2 teaspoon white pepper
oil for frying (optional)

450g daikon, grated (or half grated and half chopped small)
225g fine rice flour
1 diced shiitake mushroom, rehydrated from dried (about 7cm diameter)
30cc scallions, minced
30cc shallot, minced
1 clove garlic, minced
7.5cc sea salt or to taste
2.5cc white pepper
oil for frying (optional)


Place your grated/chopped daikon in a pot over high heat. Add just enough water to barely cover the daikon.

Bring the water to a boil, then turn the heat to low and continue to simmer until the daikon is tender.

In the meantime, fry up the fillings. Heat about a teaspoon of oil over high heat. Add the mushroom, scallions, shallot, garlic and salt.

Cook while stirring continuously until the shallots are a bit golden then remove from heat and set aside.

When the daikon is tender, drain it but reserve one cup of liquid. Keep the daikon in the cooking pot. If you prefer a saltier, more savory turnip cake, you can add a cube of vegetable broth to the reserved liquid. Or discard all the liquid and replace it with prepared vegetable broth.

Mix the cup of liquid with the rice flour until the flour is dissolved. Add the fillings and white pepper and any additional seasonings you would like such as soy sauce.

Add the rice flour mixture to the drained daikon. Cook over low heat while stirring until the mixture has thickened. Less than 5 minutes.

Prepare your steaming apparatus. Add water to the base of your steamer and bring to a boil. Oil a heat-proof container that will fit into the steamer basket.

Fill your heat-proof container with the daikon mixture, smoothing the top with a spatula or the back of a spoon.

Place the container into the steaming basket and steam over high heat for 45 minutes to one hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, it is done.

At this point you can serve it or fry it first.

Chill the cake to make slicing and frying easier. I find it is best to cover it and chill it overnight in the refrigerator.

Afterwards, slice into 3/4" thick pieces. Fry in an oiled pan over medium/high heat for a minute on each side or until golden.

Serve with sweet soy sauce, hot chili oil and fresh scallions.



Lo Bak Gou Recipe (Chinese Turnip Cake) - Miss Wong's Kitchen

3 pcs / 6 cups Turnip, shredded
4 pcs / 2 cups Chinese Red Lap Chun, cubed
2 pcs / 1 cup Chinese Black Lap Chun, cubed
1 pc / 2 cups Chinese lap yao, cubed (cured pork)
1 cup Dried Shrimps
4 stalks/ 1/3 cup Green Onion, sliced (White part only)

Flour Mixture:
1.5 cups Rice Flour
3/4 cup Cornstarch
1 cup Water

1/4 cup Soy Sauce
4 tablespoons Chinese Cooking Wine
1 teaspoon White Pepper, ground
4 tablespoons Sugar
2 teaspoons Salt

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