Lor Bak Go – Chinese white radish cake. It’s a tasty and popular dish often served at Dim Sum. It originated in China and has been one of my favourite dim sum dishes for years. Lor Bak Go consists of only 3 ingredients: white radish (lor bak), Chinese sausage (lap cheung) and Chinese rice flour. All the ingredients can be easily found in your local Chinese supermarket.
You don’t necessarily have to use Chinese sausage for this dish. My family only uses it if we happen to have it in our freezer already. We often use bacon bits as a great alternative. However, rice flour is a necessity, as it helps bind the shredded radish together, making it easier to fry.
Why I like this lor bak go recipe:
Ever since I was little, Lor Bak Go was one of my favourite dishes to eat. I still like to order it at Dim Sum today because it’s such a nice, unique dish. There’s nothing like it. This was probably one of the first dishes I learnt to make. I used to love helping my parents shred the white radish and chop the Chinese sausage using a food processor. As a kid, I always ate it with light soy sauce but started using Sriracha a few years ago. It’s a good combination that I highly recommend.
What goes well with this dish:
When I make Lor Bak Go at home, I can easily just fry up 3-4 slices for lunch and be satisfied. If I’m at DIm Sum, I often order it alongside many other dim sum dishes served there, such as har gao (shrimp dumplings), cheung fun (rice noodle rolls) and spring rolls.
Hints and Tips:
- Slowly mix in the rice flour. You don’t want to add too much at once, as it may make the Lor Bak Go taste dough-like. You want to add enough so that all the shredded radish is stuck together but not too much that it tastes too floury.
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Lor Bak Go (Radish Cake)Cuisine: ChineseDifficulty: Easy
2-3 medium-sized lor bak (white radish)
1 pair of lap cheung
Chinese rice flour (use as much as needed; preferred consistency should be thick and sticky)
1-2 tbsp sunflower oil
(Optional) Chopped spring onion for garnish
- Peel the lor bak (mooli) and then shred it in a food processor
- Put shredded lor bak in a large bowl and remove as much excess water as possible
- Chop up a pair of lap cheung finely in a food processor
- Heat up frying pan with oil
- Add the shredded lor bak and lap cheung into frying pan and mix together at a low-medium heat
- Gradually add in the rice flour and mix it thoroughly. The powder acts as a binding agent to stop the lor bak from falling apart. Do not add too much rice powder. The mixture’s consistency should be quite thick.
- Place mixture in casserole dish.
- (Optional) Sprinkle chopped spring onion for garnish.
- Steam lor bak goh for 40 minutes then let it cool down to room temperature.
- When ready to eat, slice lor bak goh into 2cm thick slices.
- Add oil into the frying pan and gently pan fry until golden brown.
- Serve with light soy sauce and/or siratcha sauce. Enjoy 🙂