Chinese Turnip Cake With Sausage, Bacon And Mushroo

Name: Chinese Turnip Cake With Sausage, Bacon And Mushrooms (Law Bok Gow) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried shiitake mushrooms (about 10 mushrooms); 5 ounces Chinese bacon (; ), diced (see note); 2 Chinese sausage, diced (see note); 1/4 cup small dried shrimp, rinsed and patted dry (see note); 1 tablespoon plus 2 teaspoons brown sugar, divided; 1 tablespoon soy sauce; 3 pounds daikon radish, peeled and finely grated on a box grater; 8 ounces rice flour; Toasted sesame oil, for serving; 2 scallions, white and light green parts only, chopped; 1 bunch cilantro, leaves and tender stems only, chopped; Toasted sesame seeds, for serving (optional); Hoisin sauce and Sriracha, for serving

Servings: persons

2 ounces dried shiitake mushrooms (about 10 mushrooms)
5 ounces Chinese bacon (
), diced (see note)
2 Chinese sausage, diced (see note)
1/4 cup small dried shrimp, rinsed and patted dry (see note)
1 tablespoon plus 2 teaspoons brown sugar, divided
1 tablespoon soy sauce
3 pounds daikon radish, peeled and finely grated on a box grater
8 ounces rice flour
Toasted sesame oil, for serving
2 scallions, white and light green parts only, chopped
1 bunch cilantro, leaves and tender stems only, chopped
Toasted sesame seeds, for serving (optional)
Hoisin sauce and Sriracha, for serving

1
Place dried shiitakes in a heatproof bowl and pour over enough hot water to cover. Soak for at least 2 hours and up to overnight. Drain mushrooms, rinse under cold running water, and squeeze out excess water. Trim and discard stems and dice caps.
2
Set a large pot, Dutch oven, or wok over medium-high heat and add diced shiitakes, bacon, sausage, and dried shrimp. Cook, stirring, until bacon and sausage have rendered some fat, about 5 to 7 minutes. Stir in 2 teaspoons brown sugar and the soy sauce and cook, stirring, for 2 minutes longer. Transfer everything to a bowl and set aside.
3
In the same Dutch oven or wok, add grated daikon. Stir to coat with any of the remaining fat. Lower heat to medium, cover and cook, stirring occasionally, until daikon is slightly translucent, about 20 minutes. Stir in remaining 1 tablespoon brown sugar until dissolved.
4
Remove from heat. Stir in cooked shiitakes, bacon, sausage, and dried. Add rice flour in thirds, mixing thoroughly between additions (make sure no traces of flour are left at the bottom). If flour mixture becomes too difficult to stir, stir in up to 2 tablespoons of water to loosen slightly; the final texture should be sticky and tight.
5
Scrape mixture into two 7- by 5-inch baking dishes or disposable aluminum baking trays. Set up a steamer large enough to hold one of the baking dishes, then, working 1 baking dish at a time, steam turnip cake until cooked through, about 30 minutes. Repeat with remaining baking dish. Let cooked turnip cakes rest 20 minutes before serving.
6
Drizzle turnip cakes with sesame oil and top with chopped scallions, cilantro, and sesame oil, if using. Slice and serve with hoisin sauce and/or Sriracha on the side.
7
The cooked turnip cake can be refrigerated for up to 2 days. To reheat, slice and pan-fry in a small amount of oil until golden and crisp on both sides.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ounces dried shiitake mushrooms (about 10 mushrooms), 5 ounces Chinese bacon (, ), diced (see note), 2 Chinese sausage, diced (see note), and more.

Yes, Chinese Turnip Cake With Sausage, Bacon And Mushrooms (Law Bok Gow) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chinese Turnip Cake With Sausage, Bacon And Mushrooms (Law Bok Gow) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions