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Sunday, 12 November 2006

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Joseph E

I expected that recipe to be much more difficult. Now I really need to buy rice flour... mmm.

However, I'm still confused about the English name. Shouldn't it be Radish Cake, or Daikon Cake?

Kirk

Hi JosephE - I think in Chinese the Daikon is called something like White Turnip(lo bak), as far as I know, it's always been called Turnip Cake. We also thought it would be much harder to make.

nhbilly

Talk about yummy, I wonder if there such thing as brown rice flour...

mizducky

Lovely to meet your Missus at last, Kirk! And many thanks for the turnip cake tutorial--I enjoy that stuff lots, and might have a go at making some myself now that you've shown us how.

ed (from Yuma)

Joseph E already beat me with the question I was going to ask about why it's called turnip cake. I guess it's like lobster sauce which has no lobster and fish flavored eggplant which has no fish flavor. I get soooo confused.

And it was nice to share a good meal at Chin's with nice folks.

Amy

nhbilly--Bob's Red Mill makes a brown rice flour, but I doubt it's fine enough to make turnip cake. You might try whizzing it in a food processor and then sifting through a fine sieve, if you're determned. HTH

elmomonster

This is a keeper. I'm bookmarking this one and will make it someday. Awesome!

wandering chopsticks

Mmm. That looks good! And now you've got me craving dimsum.

I should never read your blog when I'm hungry.

Chubbypanda

And a seed was planted in the panda's fertile little mind...

- Chubbypanda

Kirk

Hi Billy - Don't tell me you're getting all "healthy" on us now, are you?

Hi Mizducky - Surprisingly easy to make, and tastes better than what you get at most places.

Hi Ed - We really enjoyed ourselves as well.

Hi Amy - Thanks for the info!

Hi Elmo - It's a fairly simple recipe...but those are the only kind I make.

Hi WC - Thanks, I've been enjoying your blog(though not when I'm hungry) as well.

Hi CP - Hmmm, a turnip seed????

howie

Ahh... those look just perfect! I'm glad I could plant the seeds of obsession :)

I had a great time at lunch the other day. I can't wait to get a whole bowl of the spicy pork noodle soup to myself.

Kirk

Hi Howie - Yep, you planted that fast growing seed. BTW, if we didn't know you had a sister, we'd have bet you were a "classic only child" with that "a whole bowl of the spicy pork noodle soup to myself" statement! LOL!

26chickys

Thank you for posting this recipe. I love turnip cake--it's the must have when I go to dimsum. I've bought some that you can fry at home but it's just not the same. Can't wait to try your recipe. Thanks!

Kirk

Hi 26 Chickys - It was much easier than we thought it would be. And tasted much, much better than the store bought stuff.

Annie

gosh i adore turnip cakes, or loah bak goh (my own made up spelling!)!! my dad makes this stuff too but i think he makes it up as he goes and never gets it right! thanks so much for the recipe!!

Kirk

Hi Annie - It's pretty easy, try it out and let me know how it turns out...homemade tastes really good.

Passionate Eater

I've missed you so much Kirk! The turnip cake looks absolutely to-die-for (with all of those crispy brown patches on the surface)! You know that I love the posts where you and the Missus cook!

I've actually made turnip cake quite a few times with my mom, and she usually adds one or two reconstituted dried shiitake mushrooms (that are finely minced) and will also soak the shrimps (as you mentioned), but she'll use the "shrimp soaking liquid" to cook the daikon. However, from the looks of it, it doesn't seem like you need any tips with making turnip cake at all! (Looks great!)

Also, I love what the Missus said--that you are going to be saving money by cooking in more! Once the Missus makes this one more time, she'll probably add some personal touches that will really add to the flavor and quality of the dish.

Kirk

Hi PE - He-he-he, the Missus didn't want to wait for me to soak and hydrate mushroom(also why I didn't soak the shrimp)....

Wakkun

Hi Kirk,
I just recently discovered your blog and love the recipes you have posted. I tried the turnip cake today with split success. Mine turned out good, looking somewhat like yours, BUT it was a bit on the dry side. It's not as moist and soft as the turnip cake I have had before.
Could you help me trouble shoot? My raw batter/cooked turnip cake is about 1/2 inch (was yours about the same thickness). Although I followed the directions thoroughly, do you think the dryness is due to over steaming of the turnip cake or too much rice flour? Thanks.

Kirk

Hi Wakkun - Perhaps cutting back on the rice flour by 1/4 cup may help you. The turnip cakes I make are about 1/2-3/4" thick. I hope this helps.

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