Radish Cakes (Lo Bak Go - Soy-Free)

Ingredients

• about 910 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 82.22-93.33°C / 82-93°C). Let them soak for 30 minutes until softened. Drain the water, then finely chop the rehydrated mushrooms and shrimp into 0.3175 cm pieces.
2. 2Grate the about 910 g Daikon Radish using a box grater or food processor. Chop the 4 links Chinese Sausage into 0.635 cm cubes. Thinly slice the 3 stalks Scallions.
3. 3Place the grated about 910 g Daikon Radish in a large heavy-bottomed pot over medium heat (around 148.9-162.8°C / 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 about 910 g 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 20.32 × 20.32 cm 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 2.54 cm thick squares or rectangles.
7. 7Heat the 3 tbsp Avocado Oil in a large 30.48 cm non-stick skillet over medium heat (around 148.9-162.8°C / 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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