Chinese Turnip Cake (Lo Bak Go)

 Chinese Turnip Cake (Lo Bak Go) 

Makes 2 cakes 

Ingredients:

• 4-5 lbs turnip, peeled, shredded 
• 2 cups of reserved mushroom water 
  
• 2 tablespoons dried shrimp, washed
• ~8-10 dried shiitake mushrooms, washed
• 2 Chinese sausage, diced
• 1 Chinese Cured Pork Belly (Lap yuk) 
• 2 scallions, chopped 
• 2 1/2 cups rice flour
• 2 tablespoons cornstarch 
• 1 teaspoon salt
• white pepper to taste
• 1 teaspoon sake or mirin
• cooking oil  

Directions:

1. Soak dried shiitake mushrooms in a medium sized bowl. Soak dried shrimp in a small bowl. Once dried shrimp is soft, drain excess water and chop. Set side.
2. Cook rehydrated shiitake mushrooms with lap yuk in a small pot until lap yuk is soft. Once soft, reserve water and set aside. Chop mushrooms and lap yuk and set aside.  
3. In a large cooking pan, add shredded turnip with reserve shiitake/lap yuk water to cook. Add salt and pepper. Cook until softened. Drain turnip while reserving fluid from cooking turnip. Set aside.
4. In the same cooking pain, add cooking oil, sausage, mushroom, dried shrimp, scallion, lap yuk. Add sake and season to taste. Once cooked, add to drained turnip. 
   
   
5. In a medium mixing bowl, mix together rice flour, cornstarch and ~2 cups of reserved turnip liquid. Add to turnip, sausage mixture. Mix until combined. Pour into greased pans. 
6. Let steam on medium heat for about 45-50 minutes or until a toothpick comes out clean when inserted. 
7. Serve steamed drizzled with soy sauce or pan fry and serve with oyster sauce.