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Lo Bak Go (Chinese Dim Sum Favorite)

Updated: Feb 11, 2023

A homemade lo bak go is definitely more work than sitting at a table while a cart comes to you but the end results are worth it. The beauty of making this at home allows for more daikon and less flour than restaurants typically serve.




Step One: Peel daikon radishes and finely chop in a food processor


Step Two: Cook daikon in large pot/wok with broth, shrimp liquid, salt and white pepper


Step Three: While daikon cooks off liquid, roughly chop green onion, dried shrimp and Chinese sausage


Step Four: Fry sausage until crispy. Place on paper towel and sprinkle with sugar. Save oil from pan.


Step Five: Once liquid has evaporated from daikon, pour rice flour and one spoon flour intro pot





Step Six: Mix sausage and shrimp into daikon pot


Step Seven: Grease springform pan with sausage grease and fill with daikon mix, sprinkle top with green onions


Step Eight: Steam lo bak go for 60 minutes, refilling the water as needed. Test with chopstick for firm consistency, cook for longer if needed.


Step Nine: Cut into pieces and pan fry. Serve with side of oyster and hoisin sauce





Recipe:

2 large daikon radishes

1 can chicken stock or wonton soup base

1 tsp white pepper

1 tsp salt

3 Tbsp dried shrimp (soak for at least 3 hours to overnight)

3 Chinese sausages

3 green onions

1 lb rice flour in the red bag (not green)

1 heaping spoonful of regular flour

oil for frying

hoisin and oyster sauce for serving


Peel daikon and chop in food processor. Pieces should be slightly smaller than a pea. Turn on stove to medium heat and add stock, shrimp liquid, salt and pepper. This process could take 30-45 minutes. Stir occasionally until liquid evaporates.


While daikon cooks, chop sausages and fry until crispy. Remove from oil and sprinkle with sugar. Use remaining oil in pan to grease the springform pan. Chop green onions and dried shrimp.


Once liquid has evaporated, pour both flours into pot. Mix to combine and add sausage and shrimp. Pour into greased springform pan.


Steam for 1 hour. Check consistency with chopstick. The lo bak go should be firm and meets some resistance. If it is very soft, continue to steam until reaching correct consistency.


Release from pan and cut into pieces and pan fry. Garnish with green onions and serve with hoisin and oyster sauce.


Storing: Can be kept in the fridge for up to a week.

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