Classic Cantonese Radish Cake (Lo Bak Go)

Soak 30g dried shrimp, 25g conpoy (dried scallops), and 4 dried shiitake mushrooms in water until fully rehydrated (about 2 hours); remove the ingredients and strain the soaking liquid into a measuring cup to collect 250ml for mixing the batter.

Bring water to a rolling boil in a pot, blanch 100g cured pork belly and 40g Chinese sausage for 30 seconds to clean off surface oils, transfer them to a plate on a steaming rack, cover and steam over high heat for 10 to 12 minutes until softened and translucent, then pour the plate juices into the measuring cup.

Shred the rehydrated conpoy into fine strands by hand; finely chop the soaked dried shrimp; trim stems and finely dice the shiitake mushrooms; finely mince 2 shallots; cut the steamed cured pork and sausage into thin strips and then into fine dice; keep everything in bowls.

Peel the white radish deeply with a peeler (about two layers) to remove tough fibrous outer layers, yielding 1400g net weight; slice half into fine shreds and cut the remaining half into chopstick-thick batons, then place them in a large basin.

In a dry skillet with no oil, toast 15g tiny shrimp skins over low heat until dry and fragrant, transfer to a mortar and grind into fine powder; in the same pan, toast 15g white sesame seeds over low heat until lightly golden and aromatic, then set aside.

Weigh 200g rice flour, 50g wheat starch, and 12g water chestnut starch into a bowl (total ~262g); gradually pour in 250ml reserved soaking liquid, stirring until smooth, lump-free, and thick enough to leave a visible ribbon trail, then stir in 1 tsp cooking oil (5ml) until fully incorporated with no floating oil.

Heat 1 tbsp cooking oil (15ml) in a wok, sauté minced shallots until fragrant, add diced cured pork and sausage, sauté over medium-low heat until rendered and glossy, stir in conpoy shreds and dried shrimp until aromatic, then add diced shiitake mushrooms and stir-fry until fragrant; transfer most toppings to a plate, reserving 2 tbsp for garnish.

In the residual oil in the wok, add all prepared radish (batons on bottom, shreds on top) without adding any water; cover and simmer over medium-low heat for about 12 minutes, stir in the ground shrimp skin powder halfway through, cooking until radish turns translucent and releases liquid; add 2 tsp sugar, 1.5 tsp salt, 1.5 tbsp oyster sauce, and 0.5 tsp ground white pepper, stir in the cooked toppings, then turn off heat.

With the heat OFF, stir the batter thoroughly to redisperse any settled starch; pour half into the hot radish mixture, stir vigorously and immediately, then pour in the remaining half and continue stirring rapidly using residual heat until it thickens into a uniform, sticky, cohesive, semi-cooked paste.

Brush 1 tsp cooking oil evenly over the bottom and sides of a stainless steel steaming pan (26-28cm); transfer all semi-cooked paste into the pan, press down firmly with a spatula to eliminate air pockets and smooth the top completely, then sprinkle the reserved 2 tbsp sautéed toppings over the surface and press lightly.

Bring water to a rolling boil in a large steamer, place the pan inside, cover tightly and steam over high heat for 50 minutes (replenish with boiling water halfway if water runs low); insert a chopstick into the center—if it comes out clean with no wet batter, it is fully cooked; wear oven mitts to take the pan out, sprinkle 15g toasted white sesame seeds over the top while hot, let it cool completely at room temperature, then refrigerate for 2-3 hours until firm.

Unmold the chilled firm radish cake and cut into 1.5cm-thick slices; heat 1 tbsp cooking oil (15ml) in a skillet, arrange the slices in a single layer, pan-fry over medium-low heat for 3 to 4 minutes until the bottom forms a golden crispy crust, flip and fry for another 2 to 3 minutes until both sides are golden and crispy while remaining tender inside, then transfer to a serving plate.