It can also be called "Taiwanese luo po gao" because it is plain and does not contain ingredients like mushrooms or meat, which the Cantonese version usually have.
Jesse, a Taiwanese friend told me that she would simply eat it as it is, plain or pan fry it to make it crisp. It's great dipped in a sauce. *lick lips*
Well, her mum shared this recipe over the phone and hence, we had to decipher what exactly had to be done. It sounded easy, "1 cup flour to 1 cup water. Mix everything and steam." We made this several times before I felt confident enough to post this recipe up!
Food for Thought
" Success is the ability to go from one failure to another with no loss of enthusiasm"
- Winston Churchill
This "luo po gao" is siMpLy EASY and qUiCk!!!
white radish, 1 ( approximately 20 cm)
rice flour, 1 cup*
(as mentioned earlier, the ratio is about 1 cup flour to 1 cup water. However, i felt that 3/4 cup would make it more firm for pan-frying. The size of the turnip might also affect the amount of water/flour used)
water, 1 or 3/4 cup*
white pepper, dash
sesame oil, 1/4 t
onion, garlic powder, 1 t
*note: 1 cup used is equivalent to the chinese cup used for measuring rice, which is approximately 3/4 cup of american 8 oz cup
Using a carrot peeler, remove the skin of the radish. Chop it briefly, large enough to be easily blended by the blender.
Add 1 or 3/4 cup water into the blender to allow smooth grinding of the turnip. When it is finely grounded, pour the mixture into a bowl.
Add 1 cup rice flour into the bowl. Add seasonings. Mix well.
Pour the mixture into a greased tin and steam it for approximately 20 minutes, or until it is firmed when pressed.
Slice and eat or an extra step would be to pan-fry it.
Sauce: Any kind of thick soy sauce. What i used was ABC kecap manis mixed with the chili paste that i made for chili tempeh.