Radish Cakes (Lo Bak Go - Soy-Free)

Ingredients

• 2 lbs Daikon Radish
• 1 cup Rice Flour
• 0.25 cup Tapioca Starch
• 0.5 cup Dried Shiitake Mushrooms
• 4 links Chinese Sausage (Lap Cheong - Soy-Free)
• 0.25 cup Dried Shrimp
• 3 stalks Scallions
• 1 tsp Salt
• 0.5 tsp White Pepper
• 3 tbsp Avocado Oil

Instructions

1. 1Place the 0.5 cup Dried Shiitake Mushrooms and 0.25 cup Dried Shrimp in a medium bowl and cover with 2 cups of hot water (around 180-200°F / 82-93°C). Let them soak for 30 minutes until softened. Drain the water, then finely chop the rehydrated mushrooms and shrimp into 1/8-inch pieces.
2. 2Grate the 2 lbs Daikon Radish using a box grater or food processor. Chop the 4 links Chinese Sausage into 1/4-inch cubes. Thinly slice the 3 stalks Scallions.
3. 3Place the grated 2 lbs Daikon Radish in a large heavy-bottomed pot over medium heat (around 300-325°F / 150-160°C). Cook for 10 minutes, stirring occasionally, until the radish softens and becomes translucent. Drain off any excess liquid from the cooked radish using a fine-mesh sieve.
4. 4In a large mixing bowl, combine the cooked 2 lbs Daikon Radish, 1 cup Rice Flour, 0.25 cup Tapioca Starch, the chopped 0.5 cup Dried Shiitake Mushrooms, the chopped 0.25 cup Dried Shrimp, the cubed 4 links Chinese Sausage, the sliced 3 stalks Scallions, 1 tsp Salt, and 0.5 tsp White Pepper. Mix thoroughly until all ingredients are evenly distributed and a thick, uniform batter forms.
5. 5Pour the mixture into an 8x8-inch baking dish. Place the baking dish into a steamer basket over a pot of boiling water. Steam for 30-40 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
6. 6Carefully remove the baking dish from the steamer and let the radish cake cool completely at room temperature for at least 2 hours. This cooling step is crucial for the cake to firm up, allowing for clean and easy cutting. Once completely cool, cut the cake into 1-inch thick squares or rectangles.
7. 7Heat the 3 tbsp Avocado Oil in a large 12-inch non-stick skillet over medium heat (around 300-325°F / 150-160°C). Place the cut radish cake pieces in a single layer in the hot oil and pan-fry for 3-4 minutes per side, until each side is golden brown and crispy.

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