It's been twenty years since I last spent a real Chinese New Year in Taiwan. Last year, I was too pregnant to do anything for the New Year. This year, my brother and his wife are coming back to Taipei and we are spending the new year at home eating the dinner together. I decided to make our own turnip cake (Law Bock Gaw), partly inspired by my sister-in-law and partly as a way to remember my grandma (who used to make it for CNY).
Taiwanese turnip cake is quite different from the Cantonese kind. It calls for only turnip and salt, making it sweeter than the Cantonese kind. Cantonese kind has a lot more seasoning which makes it a lot more flavorful. Having lived in Hong Kong for the last 12 years, I opted to make mine a bit mixed. I added Lap Cheong (Chinese Sausage) but didn't add dried mushrooms or shrimps. Not sure how it would turn out but it looks not bad! I was able to get Joaquin to bed by telling him that he needs to sleep first before he can eat it! :)
White radish ready to be boiled
Minced Lap Cheong
Boiling white radish
Mixing the rice flour into boiled radish (need to do it really fast before the flour curdles)
Joaquin likes it (even pre-steamed)!
He still likes it after steamed!
4 comments:
Looks yummy!! How was it?
Joyce, please do make some for the family(ies) next time you come to Panama! Surely we will all love to eat it!
It looks very good! And that is a big batch. At my last visit to the corner farmer's market they had a law bock gaw block the size of a card table (that is a lot of turnips) and about 8-10 inches high, and I wondered how they did to steam it. Surely next time we meet, will make Apo's recipe.
I made too much because I didn't know how much 500g of rice flour will turn out! :0
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