Shared by Lynne Lee Diep
Lo Baak Gou recipe here:
http://sunflower-recipes.blogspot.co.uk/…/cantonese-lo…
I made this a few years ago – my comments on this are in the blog comments and my pics in the bottom of the blog post. I used disposable foil round deep dishes to steam my Lo Bak Goh in. Very handy when you gift them too!
Ingredients:
2 – 2.5 stick lap cheong (chinese sausage)
100g skinless lap yuk (chinese bacon) or 100 -125g minced pork
2 tbsp dried shrimps, soaked
about 3 dried shitake mushroom (about 10g), soaked removed stalk
2 dried scallop, soaked and shredded (optional)
2 – 3 walnut size shallots
2 decent size clove garlic
pinch of ground pepper
0.5 – 1 tsp salt or to taste
1 – 2 tsp light soy sauce
about 750 – 800g peeled mooli or daikon
about 250ml water (can use the soaking water for dried shrimps and dried scallop to replace this water)
280g rice flour
50g tapioca starch or potato starch
300ml room temp. homemade chicken stock (or water with added chicken stock granules about 1 heap tsp)
1 tsp sesame oil
cooking oil
Wai Han’s notes
Many members have tried making this for Chinese New Year this last month (Feb 2015). Here are some photos:
