I love dim sum! It’s such a pity the nearest purveyor is mighty close to 2 hours away by car. Whenever we go, we order 2 dishes of lo-bak go; that is to say radish patties. One of them is just for me, and the other is for the rest of the table. Yes! It’s my favourite!
It’s also kind of a pain to make. I have tried it; the mixture gets boiled, then put in a pan and steamed, then, cut into slices and fried. All that just to have a base to slather on the chile-garlic sauce! These are really not quite the same, but there is a sufficient resemblance for me to enjoy them very much, and they are comparatively very simple to make.
8 to 16 pancakes (4 to 6 servings)
1 hour prep time
2 cups peeled and grated lo-bak, daikon,
or other similar white winter radish
3 to 4 green onions
4 to 5 slices of bacon
3/4 cup barley flour
1/4 cup potato flour
3/4 teaspoon salt
freshly ground black pepper to taste
1 large egg
3/4 cup chicken stock
oil to fry
Wash and peel the lo-bak. Put it in a strainer and salt it, and let it rest while you prepare the other ingredients. Preheat the oven to 200°F.
Wash, trim, and chop the green onions. Chop the bacon quite finely.
Mix the green onions and bacon into the barley and potato flours, in a mixing bowl. Mix in the salt and pepper. Squeeze the lo-bak gently, measure it, and add it as well. When it is evenly mixed in, break in the egg and add the chicken stock. Mix until smoothly blended.
Heat enough oil to coat the pan in a large skillet over medium-high heat. Drop in spoonfuls of the batter to form pancakes. Smooth them out a little to keep them even and not too thick. Cook until nicely browned on each side and cooked through. Transfer them to a plate in the oven to keep warm as you cook the rest of them, adding a little more oil to the pan if needed.
Serve the pancakes with chile-garlic sauce, or a drizzle of soy and vinegar if you don’t care for chile-garlic sauce.
Last year at this time I made Roasted Peppers in Cream.