Comments on: Turnip Cake (Chinese Lo Bak Go)

By: Bill

Bill — Mon, 12 Feb 2024 22:59:53 +0000

In reply to K P. Hi K P, you may want to check the freshness of your dried mushrooms, which could be the source of the bitterness and/or the brown color.

By: Bill

Bill — Mon, 12 Feb 2024 22:57:48 +0000

In reply to Christine. Hi Christine, this recipe is a bit forgiving - more or less daikon is ok! Also, you can add more salt to the batter or simply serve with condiments ;-)

By: K P

K P — Mon, 12 Feb 2024 13:57:58 +0000

Thank you for this recipe! I have been using this for a few times already and it’s perfect. I did have a question – the last three batches I tried, my cake is turning a deep brown colour and is on the bitter side. Would you have any idea why? I did use more dried than your recipe (around double) and made sure to soak for a few hours. It was brown all the way through the cake though! Oddly quite even…I am really stuck on what’s going wrong. Maybe the preserved sausage has colouring in it ? :(

By: Joyce

Joyce — Mon, 12 Feb 2024 12:14:57 +0000

In reply to Christine. My mother uses vegetarian bacon and dried shitake mushrooms as a vegetarian substitute. As a meat eater myself I felt it was still tasty!

By: Christine

Christine — Sun, 11 Feb 2024 22:42:36 +0000

In reply to Bill.

It turned out GREAT! I used more scallions and dried shrimp since I did not use Chinese sausage. I think I measured the grated daikon wrong but it still tasted very authentic (I could have used a little more salt to compensate for not having the Chinese sausage). Love this recipe!!!!

By: Christine

Christine — Sun, 11 Feb 2024 21:42:44 +0000

In reply to Bill. Oops, I used an ounces to cups conversion and only used 2.5 cups of grated luo bo...it's steaming now. Oh well!! We'll see how it is.

By: Christine

Christine — Fri, 09 Feb 2024 14:34:17 +0000

In reply to Judy.

Great!!! I am going to Ranch 99 today to buy some of the ingredients I need…plan to tackle it today!! It’s so great that you guys actually respond personally to these comments. So many other recipe blogs I use do not respond.

By: Judy

Judy — Thu, 08 Feb 2024 19:16:13 +0000

In reply to Christine. Kaitlin is working on this video, will post it shortly :-)

By: Bill

Bill — Thu, 08 Feb 2024 03:11:27 +0000

In reply to Christine. Hi Christine, yes, that same method should work fine for steaming!

By: Bill

Bill — Thu, 08 Feb 2024 03:09:48 +0000

In reply to Christine. Hi Christine, yes, you can omit the shrimp and Chinese sausage and add more daikon radish or shiitake mushrooms instead!