Grandma's Lou Bak Kou

This is the first of series of recipes from my previous blog. Couldn't figure out how to import my old archive...so it'll be cut and paste job.

I miss home, especially home cooked food. We were invited to our friends' for a taste of West M'sia curry laksa. It was heaven, although I wasn't a fan of laksa before this. I guess it's just anything that reminds me of home..not even a month and I'm already terribly home sick. Anyway...I brought over Grandma's raddish cake, Teochew style. The recipe is as follows, and the secret to successful cake is...to call grandma to confirm the details!!

Ingredients:
Rice flour 2 cups
Raddish (loh pak) 2 cups, grated
Water 2 cups
Dried prawns (hey bee), a handful
Chinese dried mushroom diced, a handful
Half a lap cheong, diced
Shallots

Instructions:
1) Grate 1-2 stick of raddish, should give approx 2 cups
2) Heat oil in frying pan, and stir fry dried prawns till fragrant, then add shallots, lapcheong and mushrooms.
3) Put raddish and rice flour in caserole dish or baking pan. Pour water and gently stir till thoroughly mixed. Stir in (2) and mix.
4) Add salt and pepper to taste
5) Steam for initial 5 - 10 minutes, then stir the mixture again to ensure it is well combined. Then continue steam for another 50 minutes.
6) Let it cool and set. Served either fresh or pan fried.

Enjoy.........