Lo Bak Go

Method

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1. Fry the lap cheong in the oil over medium heat for 3 minutes until the fat runs, then add the dried shrimp and mushrooms and cook 2 minutes more. Set aside.

   Mark done Start 3 min timer

2. Put the grated daikon in a wide pan with 100 ml water, cover, and cook 12 to 15 minutes until translucent and soft.

   Mark done Start 12 min timer

3. Do not drain it. Stir in the salt, sugar and white pepper.

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4. Whisk the rice flour and cornflour together, then stir them into the hot daikon and its liquid. It will thicken immediately into a stiff paste.

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5. Fold in the fried lap cheong mixture and most of the spring onions.

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6. Scrape into an oiled 20 cm loaf tin and level the top firmly, pressing out air pockets.

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7. Steam over vigorously boiling water for 50 minutes, until a skewer comes out clean.

   Mark done Start 50 min timer

8. Cool completely, then refrigerate overnight — this is essential for slicing.

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9. Cut into 1.5 cm slices and fry in oil over medium-high heat for 3 to 4 minutes a side until golden and crisp. Serve with oyster sauce.

   Mark done Start 3 min timer

Chef’s Tips

• Keep the daikon cooking liquid. It carries the flavour and hydrates the flour.
• Overnight in the fridge, without exception. A warm cake cannot be sliced.
• Fry it properly — the contrast between crisp exterior and soft interior is the whole pleasure.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Oyster sauce or chilli oil
• Hot Chinese tea
• A wider dim sum spread

Storage & Reheating

The steamed loaf keeps 5 days refrigerated and freezes 2 months. Fry slices from chilled.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.