Luo Bo Gao
Origin: Kaohsiung, Taiwan
Story
My mother taught me how to cook this side dish.
Ingredients
- Daikon radish, peeled and shredded 1.5 lbs
- Regular rice flour: 1.5 cups
- Cornstarch or wheat starch: 1 tablespoon
- Water: 1 cup
- Chinese sausage: 1 link, finely diced
- Scallions: 2 stalks, finely chopped
- Salt: 1 teaspoon
- Sugar: ½ teaspoon.Ground white pepper: 0.25 teaspoon
- Neutral cooking oil: 2 tablespoons.
Instructions
- Prepare Mix-ins and Slurry
- Drain the rehydrated shrimp and mushrooms, then finely dice them along with the sausage.
- Whisk the rice flour, cornstarch, and ¾ cup of water in a bowl until smooth.
- Cook the Aromatics
- Heat 1 tablespoon of oil in a skillet over medium heat.
- Sauté the sausage, shrimp, and mushrooms for 4 minutes until highly fragrant.
- Stir in the scallions and remove the entire mixture from the pan.
- Simmer the Radish
- Add the shredded daikon and ¼ cup of water to a saucepan.
- Bring to a simmer over medium-low heat.
- Cook for 15 minutes until the radish turns translucent and soft.
- Stir in the salt, sugar, and white pepper.
- Combine into a Paste
- Turn the heat down to low.
- Pour the cooked meat and mushroom mixture back into the pan with the radish.
- Give the flour slurry a quick stir, then slowly pour it into the hot radish mixture.
- Stir vigorously for 1 to 2 minutes until it thickens into a heavy, gluey paste.
- Steam the Cake
- Grease an 8-inch loaf pan or cake pan and line the bottom with parchment paper.
- Pack the thick paste into the pan and smooth down the top surface evenly.
- Set up a steamer over boiling water, place the pan inside, and cover tightly.
- Steam on high heat for 40 to 45 minutes until firm and set.
- Chill, Slice, and Pan-Fry
- Remove the pan from the steamer and let it cool completely to room temperature.
- Cover and refrigerate for at least 4 hours, or ideally overnight, to let it completely firm up.
- Invert the pan to unmold the cake and slice it into ½-inch thick rectangles.
- Heat a tablespoon of oil in a non-stick skillet over medium heat.
- Fry the slices for 3 minutes per side until beautifully browned and crisp.
- Serve hot with oyster sauce, chili oil, or hoisin sauce.