Turnip Cake (Law Bok Gow)

More recipes from Diana Kuan at Appetite For China.

Ingredients:

• 3 1/4 cups rice flour

• 8 dried shiitake mushrooms

• 2 ounces dried shrimp 6 ounces Chinese bacon (lop yok) or Chinese sausage

• 1 large Chinese white turnip

• About 2 pounds 3 tablespoons peanut or vegetable oil

• 2 teaspoons Shaoxing rice cooking wine

• 2 teaspoons dark soy sauce

• 1 teaspoon salt

Special equipment: Mandolin, 10-inch cake pan, large wok (with lid) that is bigger than the cake pan

1. In a large heatproof bowl, combine the rice flour and 2 cups of water. Mix well until the mixture is smooth and velvety, and set aside.
2. In a small bowl, soak the shiitake mushrooms in about 1/2 cup of cold water for 10 to 15 minutes to soften. In a separate small bowl, do the same with the dried shrimp.
3. Meanwhile, bring water to boil in a small pot. Place the Chinese bacon in the pot and cook for 3 to 4 minutes to soften. Remove from heat and pat to dry. Finely chop and set aside.
4. Once the shiitakes are done soaking, remove from water, sqeeze out excess water, finely chop, and set aside. Remove shrimp from water, finely chop, and set aside.
5. Peel the turnip, and with a mandoline, slice into 2 cm thick slices. Then cut slices into strips about 2 cm thick. Set aside.
6. Heat 3 tablespoons of oil in a wok. Add shrimp and mushrooms and cook until fragrant, about 3 minutes. Add the cooking wine and soy sauce and stir until the shrimp and mushrooms are well-coated. Add the Chinese bacon, cook for another 1 to 2 minutes, then remove from heat and set aside.
7. In the same wok, toss in the turnip strips and stir-fry for 2 to 3 minutes, adding a bit more cooking oil if necessary. Then pour in 1 cup water, cover the wok, and let the turnip steam for 10 to 15 minutes until just cooked.
8. Pour the hot turnip mixture into the bowl with the rice flour mixture and mix thoroughly, until the turnips are well-incorporated into the mixture. Add the bacon, shrimp, mushrooms, and salt. Stir until evenly distributed. Pour the resulting mixture into a round 10-inch cake pan and smooth out the top.
9. Steaming: Bring water to boil in a large wok big enough to fit the cake pan. Carefully fit the cake pan into the steamer, cover, reduce the heat to a simmer. Steam for 1 hour, or just until the turnip cake is set and is firm to the touch. Check the water level regularly and replenish, if necessary, with boiling water. Carefully remove the pan from the steamer and allow to cool on a rack for about 1 hour.
10. When cooled, run a knife along the edge of the cake to loosen sides. Invert to unmold and flip the cake right-side up onto a cutting board. Slice the cake into rectagles 1-inch thick. You can serve the turnip cake as-is and sliced, or wrap the cake in plastic and refrigerate until ready to stir-fry.
11. Optional stir-frying: Heat a medium to large skillet over medium heat. Add enough oil to barely cover the bottom and fry the cake in batches, about 3 to 5 minutes per side until golden brown. Serve immediately plain or with oyster sauce, soy sauce, or chilli sauce.