Thanis Lim

All Rounder Chef and Food Journalist

Stir fried Lor Bak Kow (Raddish Cake)

Dim sums Dim Sums~~ one of the popular things we love is the stir fried lor bak kow with sambal belacan (prawn paste) and taugeh(bean sprouts). Decided to make some lor bak kow from scratch, so here it goes.

Stir frying the tasty raddish cake on the wok


550g shredded white radish

25g Chinese sausage, chopped finely, you can leave this out or substitute this with halal dried beef (bah kua)

25g dried shrimps, soaked, roasted and chopped finely

25g dried shitake mushrooms, soaked and chopped finely.

Mix together to make a watery batter:

300g rice flour

50g 'tung mien' flour (or known as dim sum flour, find in supermarkets)

650ml water


1 tsp salt

1 1/2 tbsp sugar

1 tsp chicken stock powder

1/2 tsp white pepper

1/2 tsp freshly ground black pepper

4 small red onions (shallots) , sliced thinly and fried till crispy

Steam radish for 15-20 minutes. Then mash it.

Add in dried shrimps, sausage and watery rice batter. Mix in seasoning and shallot crisps and stir the mixture well.

Cook mixture for two to three minutes over medium low heat, stirring all the time, until the mixture turns to a thick paste.

Pour the paste into a greased cake tin or oven safe container. It's better to be a low square or rectangle container, so you will have thinner slices and also easier to cut into squares.

Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 35 to 45 minutes.

Pan fried version - serve with chili sauce or on its own

Remove the cake and allow it to cool thoroughly before cutting into slices. If you plan to shallow or pan fry it, then cut into bigger slices. If you want to stir fry it with taugeh and sambal, cut into smaller cubes. Basically, just stir fry your garlic, onions and belacan, then add in your taugeh. After that toss in your raddish cake cubes, add in your seasonings: dark soy sauce and light soy sauce, ground black pepper, chopped green onions - and maybe one egg or two if you wish. My version is the light version (no sambal and dark soy sauce cause dad's not taking these stuff)

1 comment

1 comment :

  1. omg!!!!!!!!!!! YUm!!! I miss it so much!! they dun have it here. sigh! *pouts* Thanks for the recipe!