Luo Bo Gao

Mr Hoby likes to show-off to others that I can make our own luo bo gao and he ALWAYS get to eat it for brekky. Always is his exaggeration but its definitely a "I MISS HOME" dish that I have made....uh...quite often. 

I remember my friend, Mr Seet tried asking me for the recipe and he, who loves to cook, felt that it would be easier to just buy them at $2, rather then making them from scratch! Hey, but in Brisbane, no way! 

So this is our own version of LUO BO GAO and we are surely proud of it! 

Credit to Mdm Lee (my mother) 

Ingredients 

1 big long daikon (also called Chinese radish or luo bo)

2 tablespoons peanut or vegetable oil

2 teaspoons salt

1 teaspoon white pepper

2 cups finely ground rice flour

2 cups water

4 large eggs

2 tablespoons chopped garlic

1/4 cup ketjap manis (Indonesian sweet soy sauce- I use ABC brand) 

1 1/2 teaspoons sambal oelek (the best is the one with the thumbs-up symbol one) for serving

 CHAI PO, chopped (1/4 cup) and soak in water to get rid of saltiness

1/2 cup chopped spring onions
Special equipment: a well-seasoned 14-inch flat-bottomed wok with lid

Method

Oil bottom and side of a 9-inch round cake pan.

Peel daikon, then shred ( i use hand or in a food processor fitted with medium shredding disk. Reserve any liquid.

Heat wok over high heat y. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. Fry chopped garlic and Chai Po. Add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.

Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.

Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.(Actually I ALWAYS just leave it to air overnight and fry it the next morning. It tastes the best this way)

Make stir-fry:

Heat dried wok over high heat until a drop of water evaporates instantly. Pour 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and add fish sauce and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.) Add eggs to wok and stir-fry until eggs are just set, about 1 minute. Stir inketjap manis, sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top.