Go to the Recipe: Chinese Steamed Radish Cake (Lo Bak Gou)
I'm SO excited you posted this - I was just fantasizing about making Lo Bak Gau with duck, Chefsteps roulade style, for an upcoming dinner. @Brandon Lee, if you can help me - I'm accustomed to lo bak gau that don't seem made from shredded daikon so much as mashed. Is that a thing, or do the shreds coagulate in the resting/frying process? @Brendan_;Lee
when you cook them down they get very soft, you can mash them to your liking there. They hold together very well but you really can mash them as much as you want since we aren't worried about it getting too starchy here.
Thank you, thank you. This is the best coincidence all year. When next you're in Boston I'll take you to my favorite LBG, sneak in bourbon, and declare your GAF of 100. Or something.
Sounds like a plan to me!
