It's Lunar New Year's Eve 年夕tonite & I'm busy helping or more like watching my Mah make Lorr Hon Jai (Buddha's Delight) Hoh Sie Fatt Choi (sounds like 'great life, great fortune or propserity' in Cantonese. But essentially a Sea Moss Stew with Oysters... yum) & Lorr Bak Goh (Daikon Puddin). All Chinese New Year tradition yummies. We Cantonese don't care much for recipes. But for all the Chinese Foodie Virgins, here's my abberation on foodie buddy, Susur's Lorr Bak Goh recipe:Grate Chinese turnip (Daikon). Mix mushrooms, dried shrimps, Lap Churng (Chinese sausage), seasonings, and sesame oil together. Mix flour and water thoroughly in separate bowl. Combine mushroom mixture with flour and water mixture and heat until thick (do not let boil). Transfer mixture to a bowl and steam for half-hour. Garnish with green onion, coriander, shiitake mushrooms and cooked Lap Churng.
Stuff you need:
3/4 kg Chinese turnip or Daikon (grated)
225 g rice flour
38 g wheat flour
1 tsp dried shrimp (chopped)
1/4 cup shiitake mushrooms (diced)
1/4 cup Lap Churng (Chinese sausage)
1/2 tsp sesame oil
6 cups water
seasoning salt
white pepper
225 g rice flour
38 g wheat flour
1 tsp dried shrimp (chopped)
1/4 cup shiitake mushrooms (diced)
1/4 cup Lap Churng (Chinese sausage)
1/2 tsp sesame oil
6 cups water
seasoning salt
white pepper
沒有老鼠
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2 comments:
...nice... but my dad's Lorr Bak Goh can kick Susur's any time any day.
house of gourmet on dundas does a really good bastardized version of singaporean LBG...
not sticking up for Susur...my Mah's LBG can kick all your arses. but until u show ur self...ur dad's nuthin but an enigma!
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