One of the perks of marrying into a Cantonese family is being introduced to lots of very Cantonese dishes, at least ones that run strong in Mr. ABC Chef’s family. Almost every time we made plans to see Mr. ABC Chef’s mom, she would ask him a few days before, if he wanted some lo bak go* (蘿蔔糕) or lo mai fan* (糯米飯). Obviously, the answer was always yes. This was not only great news for Tim, but for me, too! You see, usually, the only place my family and I ate luo bo gao was at dim sum restaurants. We really love luo bo gao, and were always trying to find and remember a restaurant that made it the way we liked it. Our criteria was pretty simple: a strong luo bo taste, and not too firm or too soft. We would discuss that so-and-so restaurant’s luo bo gao didn’t have much flavor and just tasted like rice flour, or that such-and-such restaurant actually had luo bo taste in it and that was liked it. I guess we never gave too much thought to experiment making it ourselves, though we definitely knew that getting the right ratios of luo bo (daikon/turnip) to liquid to rice flour was the secret. Turns out that all this time, my mother-in-law (MIL) had perfected it! Maybe that’s why I married Tim. Haha.
Since I’ve I had my MIL’s lo bak go, I haven’t missed the lo bak go at dim sum places, and don’t plan on ordering it out anytime soon. Now I can see why for Tim, eating luo bo gao at restaurants was outrageous, because of how good his mom’s was.
What makes this lo bak go so good? It’s chock-full of lo bak (daikon/turnip) and does justice to its name. It is the right firmness- not too jelly-like, and not too firm. It fries up beautifully and, like a well-seasoned dumpling, can be enjoyed alone without sauce (though, you can always choose to do so if you wish).
*Lo bak go = luo bo gao = 蘿蔔糕. How I say it depends on who I’m with, or who I was with when the memory was formed (Cantonese or Mandarin). Gotta fit in, yanno?!