Dim Sum Turnip Cake / Radish Cake (Lo Bak Go) ขนมผักกาด – Chinese Recipe – Pai's Kitchen

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  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  2. I am going to try this version as soon as my daikon crop is ready to pick. I love Turnip cake so much, last year I grew the daikon radishes here in Ireland, and made the cakes several times with varying degrees of success… it is an art form in to get the radish mixture just right. But, I would like to ask people to consider not using sausage/pig meat for the recipe as it is not necessary and you will not have good luck in life if you are party to the mis-treatment of these lovely, clever animals.

  3. Thanks Pailin. I tried this a few times now and each time it tastes so good!!! Love the receipe and thanks for making it so simple for a novice like me.

  4. We live in the UK and are self-isolating as we might have Covid – so my 3 year old son missed the Chinese New Year themed week at nursery. We made this today – as our mooli didn't weigh 750g, we actually added half a grated swede (known in Scotland as turnip!) and it still tasted delicious, and was a lovely light golden colour. I think I would make it even drier next time to make it a bit more bouncy, ours turned out a little bit mushy. But the flavour was superb, just as you say, dipped in soy sauce to balance the sweetness of the vegetables.

  5. Sorry, this recipe needs major rejigging. I followed it to a 'T' but the result was disappointing. First off, the quantity is far too small to cook in a standard cake pan, the turnip cake came out looking more like turnip pancake. Secondly, the quantity of salt is way too low. I went against my better judgment and followed your instruction as directed. The turnip pan cake turned out flavorless. Seriously, 1/4 tsp of salt for that quantity of ingredients?
    Your recipe could be the bases proper turnip cake but not as it is right now. Big thumbs down.

  6. Hi! Do you know if I can sub lap cheong with lap yuk? Instead of chinese sausage, its cured pork belly! I just currently dont have lap cheong on hand but wondering if i can use lap yuk..

  7. My employer always ask me to make raddulish cake but she told me use 300 g water and for me its difficult to fry🤣 Later I'll cook again and I will try the 1 cup water only.🤣 thank you for your reciepe😍

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