Taiwanese Lo Bak Go (2)

From all of the Lo Bak Go that I have made so far,  I would say this is the best.
If one follows the required ingredients suggested strictly, it would definitely deliver a very good Lo Bak Go. It all comes down to the flavour and texture. It did not fail me even without any wheat or corn startch added, very smooth texture!

This tastes good too even without frying.

Recipe from here
Ingredients
Shredded Radish  600g  ( in thicker texture, see pic below)
Salt  18g
Chicken stock powder  4g
White pepper  4g
Water  900g

Oil  50g
Shallot  60g ( finely sliced)
Shrimp  50g (soaked to soften the texture)
Minced Pork (with 10% fat)


Flour mixture
Rice flour  300g
Water  300g

Cook to soften the radish slightly

gradually pour into the flour mixture,
keep stirring...

keep stirring....
until it gets thickened.

transfer into a well-greased cake tin

cooked

Methods
In a large bowl, add rice flour to 300g water. Stir and mix well. Set aside.
Using the 50g oil,  pan fry the shallots followed by the shrimp until it turns aromatic.
Add in the minced pork and fry for a minute or two.
Add in radish, fry until it looks softened slightly.
Add in the stock powder, salt and pepper. Pour in the 900g water and cook until it starts to boil.
Continue to cook for another minute or two , letting the radish to soften further.
Remove from the heat.  Gradually, pour everything into the prepared flour mixture ( stir the flour mixture a bit before you let it mix with the rest).
Keep stirring to ensure everything is well mixed. They should get thickened (see pic).
Pour into a well-greased cake tin. Use the back of the spoon to smoothen the top with oil.
Wrap the tin with aluminian foil, steam in boiling water for 30 to 40 minutes.
When it is done, insert a skewer to check that it comes out clean ( a bit wet at the top is fine).
Transfer to a cooling rack, let it cool completely before slicing.
( if you have time, best to let it sit in the tin overnight for the next day, it would taste even better).

                                              It is always good to go with XO sauce for us.