Lo bak go is the dish I order first at every dim sum table. The radish cake itself is mild and starchy — it needs something loud on top. WAH Original brings the noise: dried shrimp, garlic crisp, chilli heat, all swimming in fragrant oil.
Method
- 1
Soak dried shrimp and mushrooms in hot water for 15 min. Drain and chop finely.
- 2
Peel and grate the daikon. Gather the grated daikon and squeeze out the liquid into a bowl — you'll need it.
- 3
In a large bowl, whisk rice flour, cornflour, salt, white pepper, sugar, and the reserved daikon liquid. Top up with water to make 400ml total liquid. Whisk until smooth.
- 4
Heat a wok over medium. Stir-fry the grated daikon, mushrooms, and dried shrimp for 5 minutes until the daikon softens and the kitchen smells incredible.
- 5
Pour in the rice flour batter. Stir constantly over low heat for 3-4 minutes until the mixture thickens to a thick paste.
- 6
Oil a heatproof dish (about 20cm square). Pour the mixture in and smooth the top.
- 7
Steam over high heat for 50-60 minutes until firm and set. A skewer inserted should come out clean.
- 8
Let it cool completely, then chill in the fridge for at least 4 hours — overnight is better. This is what gives you that clean-cut square.
- 9
Cut into 2cm thick squares. Heat a non-stick pan with oil over medium-high. Fry the squares in batches for 4-5 minutes per side until deeply golden and almost charred at the edges.
- 10
Plate while hot. Drizzle soy sauce over the top, spoon WAH Original over each square, scatter scallions and white pepper. Serve immediately while the edges still crackle.
WAH tip
The longer you chill the steamed cake, the cleaner it cuts. Overnight in the fridge is ideal. If it crumbles when slicing, it needs more chill time.
