Lor Bark Goh (or Turnip Cake)
Makes approximately 2 loaf tins.
800g mooli (aka white turnip, white radish, daikon) shredded - I used a peeler
200g rice flour
30g corn flour
2 cups water+chicken stock
40g chinese sausage, minced
40g chinese cured meat, minced
3 shallots chopped
30g dried shrimp, soaked and minced
30g dried scallop, soaked and minced
optional: 3 dried mushrooms, soaked and minced (I didn't add this coz I don't have any, also coz I don't like it)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon rice wine
2 shakes of white pepper
Soak the dried shrimp, dried scallops, and dried mushrooms in hot water. Shred the turnip, and set aside in a colander to drain. Mix flours with the stock (including any collected turnip juice)
After the dried ingredients have soaked long enough to soften, chop them into small pieces. Fry until fragrant, then add the turnip and seasonings til softened. Lower the heat, and stir in the flour mix. Stir over lower heat for 2-3 minutes (the turnip will appear to have soaked it up).
Put into lined baking tins and steam for 40 minutes or until set. Serve steamed in little bowls, or slice up and pan fry and serve with chilli oil/sauce and oyster sauce.
Note: The house may smell a bit like fart. Depends on whether you like mooli... it tastes great though! Nothing like fart at all!
You can leave out the chinese sausage and cured meat and dried scallop. I'd leave in the shrimp and the mushrooms to compensate though.