Aunty / Chef Liz . . . Love the vid and chuckled with your eye contact after mentioning " . . . you don't want a large piece of Chinese sausage in your mouth" and " . . . when it's soft, dont' worry, it'll firm up" 🤣🤣. Aunty / Chef Liz's wild side 😜. Lo Bak Go is one of my favorite Dim Sum dishes and I'll always get two dishes whenever having Dim Sum. "Thanks" for showing how it's made and another enjoyed vid 🤙.
So great to see a recipe for these. My local (San Jose, California) noodle shop, closed now for a few years, had a version of these they called "daikon egg flour cake." They'd fry the cakes with a bit of egg to make them crispy. Dipped in soy, sriracha, and vinegar... amazing. I've been missing them, and this has given me the inspiration to try and recreate them.
Thank you Chef Liz for Chinese Turnip recipe . I'm a huge fan of Lo Bak GO- I can eat it Breakfast, Lunch, Hight tea and dinner. I'm gonna try your recipes. I love you content. Thank you again for the recipe. Simply Delicious 😋😋😋😋
You just unlocked an long-forgotten memory -- the dimsum carts in Toronto in the 80s-90s (and Hong Kong also) would have a flat hot surface where they would re-fry the lor bak go when you order. Haven't thought about that in probabyl decades.
Great video and the dish looked absolutely delicious! Well done Auntie Liz! You're a great chef and a pleasure to watch. Keep up the great work! And your sprinkles of humor in your video... Priceless!!!
Yes Chef! Liz thanks for sharing a recipe I didn't even know existed, looks amazing and delicious! Plus your usual double entendres to make me giggle 🤭!🙂😋😎❤
I've watched Chef Haigh's videos and she really impressive with her recipes. They look incredibly good but also funny and beautiful. I don't know if I've ever seen it when I have Dim Sum but the item looks good. Thank you Chef.
Lor Bak Go is not only a comfort food at Dim Sum, but I love it for Chinese New Year as well, more than Nin Go. And there are many ways to serve it. Other than Good Chilli Sauce and Chilli Oil, You can stir fry it in X.O Sauce as well. Some restaurants also have stir fried X.O Sauce Lor Bak Go in their Dim Sum menu and I love that too. 🤤😋
its one of my favourite Yum Cha Dim Sum dishes! Always have been since I was a kid! I have tried doing it myself a few times. You're right, its surprisingly easy!
Better late than never: Wan shi ru yi, Auntie Liz and family. I saw turnip cake and instantly thought of chai tow kway which I love snacking on while walking through night markets such as the Jonker Steeet pasar malam in Melaka. Lo bak go is a more complete,stand alone dish and it looks delicious. The cheeky fourth wall look with the “Chinese sausage” comment. And good aim with the food down your top. It’s not like you were showing half ball. I reckon you could add a bit of Bovril, Marmite, or Vegemite to that mushroom water and make a really nice umami-bomb tea to have with a warm buttered bread roll for a cold winter afternoon. I’ve not seen powdered ikan bilis before. Lots of potential uses for it.
I make this once every 6 to 8 weeks. I add about a teaspoon of grated ginger to my mixture. My mother and grandmother would always make several of these on lunar new year’s eve and would swap one with each other the next day. Mum would use minimal oil when pan frying them to be healthier, but when she wasn’t looking, Dad would add more oil to the pan because it tasted better. They are all gone now, but I keep the tradition going. I’m in Sydney, Australia, (the family has been here for almost 150 years) and continue with a lot of cooking traditions for new year, that some of my relatives in Hong Kong said they don’t bother doing anymore.
Another delightful recipe that I was unaware of before today. I will be trying this out in the future by sharing it with my culinary son, so we can share the experience together. Wish me luck!
Yum yum yum. My Mom is so picky with turnip cake. Says restaurant ones say says are too much flour, and no dried meat, shrimp, etc....this recipe she would give high marks.
Auntie Liz, Will have to try this one! Must admit all I could think of was what would Uncle Roger say if he saw you using a metal utensil in your wok?! Thanks for the great recipes.
I’m definitely will give a try to make it after I’ve watched your video. Yes, it’s one of my favourite food too whenever I’m doing marketing in pasar or yumcha at dimsum restaurant ❤❤❤ 恭喜发财 🧧🧧🧧
"you don't want a large piece of chinese sausage in your mouth" peanut allergy guy behind the camera was probably smiling aunti liz gave him the look "you perverted pervert" 😂
Is there a name for that kind of cake pan? I've only seen springforms, and the ones with the big circle hole in the bottom. This seems much easier to use, but I'm struggling to find any to purchase.
@@AuntieLiz Thanks so much. I found one for sale as a "Commercial Egg Tofu Pot", whatever that means. I find the ones where you have to push up from the bottom, or find a platform that's exactly the right geometry are a usability nightmare, asking to get dropped.
That sure looks divine! Didn’t know it works using just normal rice flour though. Interesting you didn’t just steam the thing without frying it first. Have you tried the street dim sum places in HK? Some do terrible ones I have to say!
I don't think so. Wheat flour and rice flour are complete different thing. Rice flour is nearly gluten free. Thus it gives different chewiness and structure to the cake. However I tried 100% corn starch in making radish cake. It is also very delicious. The catch is the structure too fragile to be pan fried like chef auntieliz did. It must be steamed for re-heating. Just cut it into a big cube and re-heat it by steaming. Use a little bit of chilli soy soyce. Yummy. However it is very personal. My whole family do not like steaming radish cake. They all want it pan fried.
by the way, if you want to re-create chef auntie liz's recipe, you can use the ratio of 2 parts of corn starch and 1 part of wheat flour. It will give you the same result. And it will not produce as soft as 100% corn starch so that you can pan-fry the radish cake for re-heating.
Very little. Same family but the chinese turnip is shorter and slightly more girthy, rounder, whereas daikon, is more bitter and contains a lot of water. Always knock it before buying to have a firm sound, if hollow? Its old.
Hi Auntie Liz, do you have any recommendations, if any, for substituting the lap cheong? My daughter is allergic to wheat and other gluten and it's impossible to buy any gluten-free lap cheong anywhere.
Peanut Allergy Guy did not edit out that "low top" scene! Hahaha! I prefer Japanese Daikon over Chinese Radish. The latter has a stronger "weird" taste.
White radishes are in season in our farmer’s markets! Can I use shrimp paste instead of dried scallops? I don’t think I can find some of the ingredients in Greece,
Inwouldnt use shrimp paste as thats way saltier than dried shrimps, id omit if dont have! Or maybe cooked chopped prawns but theres versions that are fine without
You mentioned using chilli crisp oil. Try this. Mix chilli crisp oil, sesame oil, Chinese fragrant vinegar, sugar, and soy sauce. Heat the mixture on low, just for the sugar to melt and render the ingredients together. Goes well with your fried turnip cake, dumplings, and other forms of dim sum 😊
Yes. Definitely. There is low G.I. Radish cake recipe available. It replaces some of the flour with Oatmeat, rice flour and corn starch. I am not sure if replacing all flour with oat flour work or not. Oat flour has the lower G.I. value than corn starch. Reciple link :[th-cam.com/video/8215B3mVHIE/w-d-xo.html]
By the way, diabetic radish cake should work. You need to use low G.I. starch to replace rice flour. To keep similar texture you may need to keep a certain percentage of rice flour. Try a few time and you will succeed. If I need to try, I shall use oat flour as base and add a certain perentage of corn starch. I have made 100% corn starch radish cake. It is also very good despite the texture is too soft to be pan fry when serving. It needs to be re-heated by steaming. Corn starch's 88 G.I. value isn't a big improvement to rice flour's 95. You are not going to use 100% corn starch.
Of course. Id freeze in portions so faster/easier to defrost. Lay on a greased/lined tray in freezer, then store in a freezer bag to grab for later use! 💪🏼
@@AuntieLiz Thanks! My family and I were in London last week, and my son and I stopped by Mei Mei and had some Nasi Lemak for the first time. I'm a fan of it now!
Uncle Roger doesn’t make reaction videos of you because he will only say « good,good, fuyoh!!! Good, good, fuyoh MSG!!!! Sorry children, FUYOH !!! Good good. »
Turnip and radish are different plants. And translation should not be as sloppy as that. The chinese names are different too. Turnip 蕪菁、Radish 白蘿蔔 and their scientific names are also different. Turnip - Brassica rapa、Radish - Raphanus sativus. I think people need to take a photo to check when buying from supermarket if the names are so confusing.
Too many vids with Uncle Roger. Next thing you know, you'll be bringing peanuts in the house and hiding them underneath someone's pillow and in his underwear drawer
Aunty / Chef Liz . . . Love the vid and chuckled with your eye contact after mentioning " . . . you don't want a large piece of Chinese sausage in your mouth" and " . . . when it's soft, dont' worry, it'll firm up" 🤣🤣. Aunty / Chef Liz's wild side 😜. Lo Bak Go is one of my favorite Dim Sum dishes and I'll always get two dishes whenever having Dim Sum. "Thanks" for showing how it's made and another enjoyed vid 🤙.
My thoughts exactly👌🏻
She’s great😊
that one second of eye contact tells a long story!
In the words of Uncle Roger, "Sorry, children."
Thanks for the tip on the square pans.
Thank you!! 🤩
Yes! A new challenge to learn and a new excuse to go to the Asian market. Thank you chef.
So great to see a recipe for these. My local (San Jose, California) noodle shop, closed now for a few years, had a version of these they called "daikon egg flour cake." They'd fry the cakes with a bit of egg to make them crispy. Dipped in soy, sriracha, and vinegar... amazing. I've been missing them, and this has given me the inspiration to try and recreate them.
Thank you Chef Liz for Chinese Turnip recipe . I'm a huge fan of Lo Bak GO- I can eat it Breakfast, Lunch, Hight tea and dinner. I'm gonna try your recipes. I love you content. Thank you again for the recipe. Simply Delicious 😋😋😋😋
You just unlocked an long-forgotten memory -- the dimsum carts in Toronto in the 80s-90s (and Hong Kong also) would have a flat hot surface where they would re-fry the lor bak go when you order. Haven't thought about that in probabyl decades.
This recipe is great. Going to try it
Great video and the dish looked absolutely delicious! Well done Auntie Liz! You're a great chef and a pleasure to watch. Keep up the great work! And your sprinkles of humor in your video... Priceless!!!
Thank you so much
Yes Chef! Liz thanks for sharing a recipe I didn't even know existed, looks amazing and delicious! Plus your usual double entendres to make me giggle 🤭!🙂😋😎❤
You are so welcome!
I've watched Chef Haigh's videos and she really impressive with her recipes. They look incredibly good but also funny and beautiful. I don't know if I've ever seen it when I have Dim Sum but the item looks good. Thank you Chef.
Glad you like them!
My word, I laughed with you throughout this. Absolute Trooper.
😏
Lor Bak Go is not only a comfort food at Dim Sum, but I love it for Chinese New Year as well, more than Nin Go. And there are many ways to serve it. Other than Good Chilli Sauce and Chilli Oil, You can stir fry it in X.O Sauce as well. Some restaurants also have stir fried X.O Sauce Lor Bak Go in their Dim Sum menu and I love that too. 🤤😋
its one of my favourite Yum Cha Dim Sum dishes! Always have been since I was a kid! I have tried doing it myself a few times. You're right, its surprisingly easy!
My god, I love Lo Bak Go! I have a daikon in the fridge right now, so I guess I'm off to the local Asian supermarket tomorrow for the remainder!
Love your passion for what you do
Nice auntie Liz!
✌🏻
Thank you for showing how easy this is I will be making it later this week for my Wife's birthday
Have fun!
We caught the blooper 😉 looks great.
😁
Better late than never: Wan shi ru yi, Auntie Liz and family.
I saw turnip cake and instantly thought of chai tow kway which I love snacking on while walking through night markets such as the Jonker Steeet pasar malam in Melaka. Lo bak go is a more complete,stand alone dish and it looks delicious.
The cheeky fourth wall look with the “Chinese sausage” comment. And good aim with the food down your top. It’s not like you were showing half ball.
I reckon you could add a bit of Bovril, Marmite, or Vegemite to that mushroom water and make a really nice umami-bomb tea to have with a warm buttered bread roll for a cold winter afternoon.
I’ve not seen powdered ikan bilis before. Lots of potential uses for it.
Thx for the video
Any time!
I make this once every 6 to 8 weeks. I add about a teaspoon of grated ginger to my mixture. My mother and grandmother would always make several of these on lunar new year’s eve and would swap one with each other the next day. Mum would use minimal oil when pan frying them to be healthier, but when she wasn’t looking, Dad would add more oil to the pan because it tasted better. They are all gone now, but I keep the tradition going. I’m in Sydney, Australia, (the family has been here for almost 150 years) and continue with a lot of cooking traditions for new year, that some of my relatives in Hong Kong said they don’t bother doing anymore.
Thanks for sharing! Sounds delightful
Another delightful recipe that I was unaware of before today. I will be trying this out in the future by sharing it with my culinary son, so we can share the experience together. Wish me luck!
Please do and hope you enjoy.
Auntie Liz I knew you were going to say in the end that sauce was hot but that looks good yum 😋
Yum yum yum. My Mom is so picky with turnip cake. Says restaurant ones say says are too much flour, and no dried meat, shrimp, etc....this recipe she would give high marks.
I know right? Never enough of the premium bits, but gotta hit that GP margin I guess
Love getting this at my local Malaysian haunts.
Me too
I love the sound of her voice. I could hear her talking all day
Tell that to my husband
Ah yes lo bak go or chai tao kueh (in hokkien)
Awesome when steamed, panfryed and even deep fried.
Auntie Liz, Will have to try this one! Must admit all I could think of was what would Uncle Roger say if he saw you using a metal utensil in your wok?! Thanks for the great recipes.
Dont think he will say much, its a hexclad so ok to use metal in
All those pauses after some comments with "alternate meanings", it's almost as if you were waiting for a response from Uncle Roger 😂
1:42 - Did I actually hear you say "You don´t want a large piece of Chinese sausage in your mouth!"?! 🤣🤪😘 Not even firmed up?! 😁
@1:45 Sorry Children :)
"8 inch is always a good size. 6 inch will do." Uncle Roger's head just exploded.
🤣🤣
Daikon love it
The Woman, The myth, The Legend. AUNTIE LIZ fuiyoohhhhhh
Heh cheers for stopping by and tuning in today fuiyohhhh
@@AuntieLiz ❤❤❤❤
@6:43 So Angelic with the backlight and angle.
First beautiful Elizabeth looks delicious
If you don't have powdered anchovy, in UK you can get petum peperium {gentleman's relish} which is basically anchovy.
Hey hey hey hey, Happy belated lunar New Year, everyone!
that would be excellent for western / non-Chinese people who is making radish cake, cool!!
Beautiful dish and Beautiful lady. Love you're vids
AUNTIE IS BACK BAYBEE!!!🎉
Auntie Liz is the new Nigella. Satisfying all the primal urges.
"Some people soak the sausage."
These people are the followers of Joseph Smith.
Love from SG!
I’m definitely will give a try to make it after I’ve watched your video. Yes, it’s one of my favourite food too whenever I’m doing marketing in pasar or yumcha at dimsum restaurant ❤❤❤ 恭喜发财 🧧🧧🧧
Good to hear and thanks for the comment. Enjoy 🙏🏻
1:42 and 14:41 you're welcome
8 inch is ideal 6 inch will do. LOL im dead and you are correct. LOL I love your content and cooking!
"you don't want a large piece of chinese sausage in your mouth"
peanut allergy guy behind the camera was probably smiling
aunti liz gave him the look "you perverted pervert" 😂
1.40-1.47 "Sorry, Children..."
Is there a name for that kind of cake pan? I've only seen springforms, and the ones with the big circle hole in the bottom. This seems much easier to use, but I'm struggling to find any to purchase.
This unit is a one front Asia for making kueh (cake) or pressing tofu. Its very similar form/function as the ones u mentioned
@@AuntieLiz Thanks so much. I found one for sale as a "Commercial Egg Tofu Pot", whatever that means. I find the ones where you have to push up from the bottom, or find a platform that's exactly the right geometry are a usability nightmare, asking to get dropped.
8 inch is always a good size. 6 inch will do.
😏
That sure looks divine! Didn’t know it works using just normal rice flour though. Interesting you didn’t just steam the thing without frying it first. Have you tried the street dim sum places in HK? Some do terrible ones I have to say!
I don't think so. Wheat flour and rice flour are complete different thing. Rice flour is nearly gluten free. Thus it gives different chewiness and structure to the cake. However I tried 100% corn starch in making radish cake. It is also very delicious. The catch is the structure too fragile to be pan fried like chef auntieliz did. It must be steamed for re-heating. Just cut it into a big cube and re-heat it by steaming. Use a little bit of chilli soy soyce. Yummy. However it is very personal. My whole family do not like steaming radish cake. They all want it pan fried.
by the way, if you want to re-create chef auntie liz's recipe, you can use the ratio of 2 parts of corn starch and 1 part of wheat flour. It will give you the same result. And it will not produce as soft as 100% corn starch so that you can pan-fry the radish cake for re-heating.
What wok are you using?
Hexclad
Nice video chef. 🎉
What is the difference between diacon and Chinese radish?
Very little. Same family but the chinese turnip is shorter and slightly more girthy, rounder, whereas daikon, is more bitter and contains a lot of water.
Always knock it before buying to have a firm sound, if hollow? Its old.
Kurz als Deutscher, nein uns heißt es Knacker. Ja die Wurst. Indogermanische Freude.
What No Jamie Olive oil chili jam ? LOL.
Hi Auntie Liz, do you have any recommendations, if any, for substituting the lap cheong? My daughter is allergic to wheat and other gluten and it's impossible to buy any gluten-free lap cheong anywhere.
Taiwan sausage should do the job. Not sure if its gluten free
I like mine slightly thinner and I will air fry it in the airfryer. My aunt likes to add peanuts in hers. Too bad peanut allergy guy. 😂😂😂
😍🤪
Peanut Allergy Guy did not edit out that "low top" scene! Hahaha! I prefer Japanese Daikon over Chinese Radish. The latter has a stronger "weird" taste.
Timestamp?
White radishes are in season in our farmer’s markets!
Can I use shrimp paste instead of dried scallops? I don’t think I can find some of the ingredients in Greece,
Inwouldnt use shrimp paste as thats way saltier than dried shrimps, id omit if dont have! Or maybe cooked chopped prawns but theres versions that are fine without
You mentioned using chilli crisp oil. Try this. Mix chilli crisp oil, sesame oil, Chinese fragrant vinegar, sugar, and soy sauce. Heat the mixture on low, just for the sugar to melt and render the ingredients together. Goes well with your fried turnip cake, dumplings, and other forms of dim sum 😊
Sounds great!
My mother does this but the yam or taro version.
Loooveee that version too.
Dont use metal on non stick pan Uncle Roger gonna have a heart attack
Not non-stick? It’s hexclad
Can any other flour be substituted for diabetics like almond or coconut flour etc I wonder?
Doesnt work but could try
Yes. Definitely. There is low G.I. Radish cake recipe available. It replaces some of the flour with Oatmeat, rice flour and corn starch. I am not sure if replacing all flour with oat flour work or not. Oat flour has the lower G.I. value than corn starch. Reciple link :[th-cam.com/video/8215B3mVHIE/w-d-xo.html]
By the way, diabetic radish cake should work. You need to use low G.I. starch to replace rice flour. To keep similar texture you may need to keep a certain percentage of rice flour. Try a few time and you will succeed. If I need to try, I shall use oat flour as base and add a certain perentage of corn starch. I have made 100% corn starch radish cake. It is also very good despite the texture is too soft to be pan fry when serving. It needs to be re-heated by steaming. Corn starch's 88 G.I. value isn't a big improvement to rice flour's 95. You are not going to use 100% corn starch.
Is there an alternative to Chinese sausage or can i leave it out, im not a fan of the weird sweetness.
Leave out
Chili sauce for dipping? What happened to the oyster sauce?
can use that too!!
I take a drink after every double entendre
Shots shots shots
Have a good year of the dragon Happy New Year 🐲🐉🐉🐉🐲
Hi Auntie Liz. When will you make another cooking video with Uncle Roger?
need to convince him to get into the kitchen with me. ask him!
I do enjoy these with a little hoisin sauce brushed on top after frying. Because I am a degenerate.
Great idea!
One must always use the mushroom stems - always
Dont have to lah
🙂@@AuntieLiz
Yes... Chinese does have large sausage 😅😅
Instead of chilli sauce as dip for lobakgo, use XO sauce
Yum
@1:46 Sorry children...
I know she’s married and I mean no disrespect. She is absolutely gorgeous.
If I'm probably the only one in my family who will eat this, is there any step in the process where the cakes can be frozen for later frying?
Of course. Id freeze in portions so faster/easier to defrost. Lay on a greased/lined tray in freezer, then store in a freezer bag to grab for later use! 💪🏼
@@AuntieLiz Thanks! My family and I were in London last week, and my son and I stopped by Mei Mei and had some Nasi Lemak for the first time. I'm a fan of it now!
🙏🏻🔥🔥😊 appreciate it, thanks for sharing
She looks like Pugh
aunty liz we want you to collab with uncle roger
if u see this reply
Thanks 🙏🏻 he’s back in UK soon so watch this space 🫶🏻
@@AuntieLiz fuyioo did not expect a reply
thank you big fan
am I the only one who thinks the chef looks like florence pugh
Yup😂
Uncle Roger doesn’t make reaction videos of you because he will only say « good,good, fuyoh!!! Good, good, fuyoh MSG!!!! Sorry children, FUYOH !!! Good good. »
Haha 😜
Gong Xi Fa Cai
Yeah. Translation is varied. Some call it carrot, turnip or radish. And calling it a cake clashes with the western idea of what a cake is.
I think it's like a savory cake. Not a dessert cake.
Turnip and radish are different plants. And translation should not be as sloppy as that. The chinese names are different too. Turnip 蕪菁、Radish 白蘿蔔 and their scientific names are also different. Turnip - Brassica rapa、Radish - Raphanus sativus. I think people need to take a photo to check when buying from supermarket if the names are so confusing.
Official, no garlic, and no scallops! But if you like it, you can put it in. It's your version. 😅
It is my version!
Chinese food is cheap. I can buy it. I don't need to make this at home. I only watch because The Auntie is so hot.
Anyone else thinks she looks like Florence Pugh?
Lets ask Florence Pugh 🤣
Too many vids with Uncle Roger. Next thing you know, you'll be bringing peanuts in the house and hiding them underneath someone's pillow and in his underwear drawer
is auntie liz expecting?....
Expecting a food baby
Dim Sum here ain't that fancy
imperial measurements in Asian food? wtf?
Look at how charred the turnip cake is! Must taste awful!
Really was delicious
0:07... I'm gonna show you my whatttt??? Oh, tips! Sorry children