Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Guangdong Province — lo bak go is served year-round in dim sum but is especially associated with Chinese New Year celebrations
II
Description
Lo bak go: radish (turnip) cake of Cantonese dim sum. Shredded daikon mixed with rice flour batter, dried shrimp, Chinese sausage, and spring onion, steamed in a mould until set, then pan-fried in slices until golden and crispy. A dim sum staple that doubles as a Chinese New Year festival food.
III
The Thread
—Japanese daikon cake (similar technique)
—Korean kimchi pancake (similar pan-fried vegetable cake)
—Italian arancini (fried rice cake)
IV
Flavour Context
Crispy exterior, soft radish-starchy interior, savoury with dried seafood and sausage depth
Pillars V — VII
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