Chinese turnip cake (Lo Bak Go) is a delicious, traditional steamed dish made with daikon radish, Chinese sausage, shiitake mushrooms, dried shrimp, and dried scallops. It's commonly found in dim sum houses and is served during Chinese New Year.
Table of Contents
- What is Lo Bak Go?
- Why You’ll Love This Turnip Cake Recipe
- Ingredients You’ll Need to Make Turnip Cake At Home
- How to Make Turnip Cake (Step by Step)
- How to Pan Fry Lo Bak Go
- Joyce’s Tips For Making the Best Turnip Cake
- Recipe Variation Ideas for Turnip Cake
- Serving Suggestions
- Frequently Asked Questions
- How to Store Leftover Turnip Cake
- More Traditional Chinese Recipes You May Like
- Recipe Card
With a deliciously crisp exterior, and a melt-in-your-mouth interior, this delicious Chinese dish is absolutely delicious. Ask any Chinese and they'll tell you how this dish reminds them of their childhood.
These Chinese turnip cakes have a tasty umami flavor that you are going to fall in love with. And although it's commonly served in dim sum houses or around the Chinese New Year (Lunar near year), it's not limited to that at all and can be enjoyed year round.
We like to make it all year round because it makes for an easy snack and we love the crispy pan-fried turnip cake tossed with a bit of xo sauce! Let's learn how to make this classic dim sum in the comfort of your home!
If you're like me and love making dim sum at home, I also have a steamed spare rib in black bean sauce recipe which I love making for dinner and serving with white rice, and a Chinese stuffed peppers recipe, that's delicious to make as an afternoon snack!
What is Lo Bak Go?
Lo bak go means Chinese turnip cake in Cantonese. It is also known as radish cake (daikon radish cake) and Chinese carrot cake.
It's made with daikon radish (or Chinese turnip), rice flour, Chinese sausage (lap cheong), and shiitake mushrooms which are steamed into a cake. Once the turnip cake is steamed, it is cooled and sliced, and pan-fried so that the surface areas are crispy and the insides are nice and soft.
Most people are familiar with pan fried turnip cake because it is a very popular dim sum dish but it is also traditionally served during Chinese Lunar Year as well because it is associated with good luck.
Why? Because the word for cake shares the same tone and pronunciation as the word for high, and this association lends to these cakes being attributed to higher success, better health, greater happiness, and prosperity.
Chinese Turnip vs Daikon
Daikon tends to be a bit on the spicier side and can sometimes be slightly bitter, but for this recipe, you don't really need to worry about that since the spiciness and bitter flavors don't come through in this turnip cake.
I also find that it is easier to find daikon radish since it is a more popular ingredient. Sometimes they are even referred to as 'lo bak' in the store.
Chinese turnips are known but be a bit on the sweeter side and contain a bit more water in them.
Both work well with this recipe, and to be honest, you barely can tell the difference between the two ingredients when used in this recipe.
Why You’ll Love This Turnip Cake Recipe
- Easy to Make: This Chinese turnip cake recipe is quite straightforward, with clear step-by-step instructions. From soaking the dried shrimp and shiitake mushrooms to mixing the batter and steaming the cake, each step is simple to follow, making this recipe a breeze to whip up.
- Versatile: This recipe is versatile and allows for numerous variations. I have made this with grated cheese, bacon, and onion for a non-traditional twist, and pan-fried cubed turnip cake with XO sauce or Chinese chili oil for an extra kick, both are delicious and very fun to try.
- Lots of Umami: The taste of this turnip cake is simply amazing and loaded with umami. To achieve this, I use traditional ingredients like Chinese sausage, dried shrimp, and shiitake mushrooms, and although it's not a traditional ingredient, I also use miso instead of salt for an extra layer of umami flavor. Combined with the unique texture of the daikon radish and the crispy pan-fried exterior, it makes every bite delicious.
- Classic Chinese New Year Dish: Whether you're serving it as a side dish at a family gathering or as a dim sum dish at a party, or steaming a few batches to give away to family, this turnip cake is sure to please everyone.
Ingredients You’ll Need to Make Turnip Cake At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious turnip cake recipe at home.
- Daikon Radish: The star of the show, this ingredient gives the cake its unique flavor and texture. When shopping for daikon radish, make sure it is firm and not turgid or overly soft. The firmer it is, the more water it contains and the fresher it is.
- Chinese Sausage: This adds a savory and slightly sweet touch to the turnip cake. The sausage is diced and mixed into the batter, giving the cake an extra layer of flavor. Chinese sausage (lap cheong) is a must for this recipe but an alternative to lap cheung is the Chinese bacon (cured pork belly, lap yuk) called 腊肉.
- Dried Shiitake Mushrooms: These give the daikon cake more umami flavor. You can find this at any Chinese grocery store. You need to soak this in hot water 30 minutes ahead of time to reconstitute it before you can use it.
- Dried Shrimp: This ingredient adds a bit more saltiness to the turnip cake and can be found at an Asian grocery store.
- Dried Scallops: Dried scallops need to be soaked ahead of time and reconstituted. This is an optional ingredient. If you want to go a more traditional route, you can use dried shrimp instead. It can be used in the daikon cake or as a garnish.
For the Turnip Cake Batter:
- Rice Flour: This is the main ingredient for the batter. It gives the turnip cake its structure and unique texture. Make sure to use rice flour and not glutinous rice flour. Rice flour usually comes in clear packaging with red writing. Glutinous rice flour comes in clear packaging with green writing.
- Corn starch: This helps soften the turnip cake, so that it's not so tough, and firm. It also makes it smoother and more creamy.
- Miso: Instead of salt, I like to use miso to give the turnip cake its savory flavor - it also gives it a nice umaminess as well. You can use salt if you don't want to use miso.
Optional Additions:
- Green Onions, Sesame seeds, and Pan-Fried Dried Scallops: These are optional garnishes that add color, texture, and extra flavor to the finished turnip cake.
- Bacon, Cheese, and Caramelized Onions: These are non-traditional additions that can add a fun twist to the turnip cake.
How to Make Turnip Cake (Step by Step)
Making this incredible Chinese radish cake recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparing Daikon Radish
Peel the turnip and remove the ends. Then cut it into half or thirds so it is easier to work with.
Whenever you cut any type of cylindrical shape veggie, always try to cut them in half so it sits on the cutting board flat side down, so it doesn't roll around while you're cutting it.
I like to cut my turnip to 2mm match stick slivers. It gives a bit of substance to the cake but not giant big chunks.
I prefer manually cutting them over grating it because I find you have a bit more control of the size of the matchsticks, and I personally think it's faster as well.
If you prefer to grate your turnips, you can do that as well either by hand or with a food processor, keep in mind more water will come out of it, so it may make a softer cake.
Reconstituting Dried Scallops
If you are using dried scallops, you need to reconstitute them back with hot water. (It takes a while so start this right away) Try to use a smaller bowl so you can use less water but make sure that the scallops are submerged with the water.
Alternatively, instead of dried scallops, you can use dried shrimp instead if you are going the more traditional route. Save the water that was soaking the dried scallops as part of the 1 ½ cups of water for some extra flavor.
Prepare the Turnip Cake Batter and Steamer
In a large bowl, combine the rice flour, corn starch, sugar, miso (or salt), water and white pepper. Mix everything together until there are no lumps and the batter is smooth. Set it aside for later.
Prepare the steamer on the stove over medium-high heat and make sure there is enough water in there to steam for 45 minutes to an hour. Fill it with enough water so that the water level is right below the steaming tray.
Pre-Cook the Ingredients
In a frying pan set to medium heat, add about 1 tablespoon of oil and wait for the oil to get hot.
Add the shiitake, dried shrimp, or dried scallops and Chinese sausage in and toast the Chinese sausage until it turns dark red and the oils come out. It should take about 2-5 minutes
Add in the daikon radish and 3 tablespoons of water into the pan. Cook it for 5 minutes and then cover it with a lid to steam it for another 1-2 minutes to soften it further.
Once the turnip is soft, pour everything from the pan into the large bowl of rice flour batter and mix well. The batter will still be runny, don't worry it will solidify when we steam it.
Steam the Turnip Cake
It is very important to oil the pans you are using to steam the turnip cake so it doesn't get stuck to the bottom after it is cooked.
I personally like to line the bottom of my pans with circular-shaped parchment paper and oil the sides so there is no chance of it ever sticking to the bottoms just to be safe. Make sure you also oil the sides of the pan as well.
Pour everything into the oiled pan and press any turnip that is sticking out down and flatten the top of the cake with a spatula.
Once the steamer is hot, place the pan gently into the steamer and steam it for 45 minutes. To check if it is cooked, poke a wooden skewer or chopstick into the middle of the turnip cake - it should come out clean. If it has wet batter stuck to the skewer, add 10-15 more mins to the cooking time.
Remove the pan from the steamer with oven mitts and let it rest for about 30 minutes. A little water may accumulate on top of the turnip cake from the water dripping from the lid. That's okay, the water will absorb back into the cake.
Run a spatula or a small knife along the sides of the pan. Put a plate on top of the pan and flip it upside down, the turnip cake should release and fall onto the plate. Remove the parchment paper from the turnip cake (which should be at the top after you flip it upside down).
Let It Cool Before Removing it From the Pan and Slicing It
Once you remove it out of the pan, it is crucial to cool it for a few hours (preferably in the fridge) before cutting it and frying it.
This is very important because it is too gooey to be cut and handled and it will break apart if you pan fry it before it has had a chance to solidify.
How to Pan Fry Lo Bak Go
Once the turnip cake has completely cooled, cut them up into small pieces and pan-fry them! I like to cut them into 2 cm cubes and fry them up that way. I find they have more surface area to crisp up and brown that way and it also makes it much easier to eat as well. You can also slice them into the traditional rectangles as well.
If you have extra bacon fat, you can even add a bit of the bacon fat with some oil to fry them up with that for some extra flavor!
Joyce’s Tips For Making the Best Turnip Cake
- Choose the Right Rice Flour: For this recipe, be careful to select regular rice flour, not glutinous rice flour. The bags usually have red writing for rice flour and green for glutinous rice flour.
- Buy Fresh Daikon Radish: When shopping for daikon radishes, make sure they are firm and not bendy. The firmer the radish, the fresher it is and the more water it contains, which will give your turnip cake a better texture.
- Soak the Dried Ingredients Ahead of Time: Whether you're using dried shrimp or scallops, or shiitake mushrooms, make sure to soak them in hot water until they are soft. This could take anywhere from half an hour to an hour. Soaking them properly will bring out their flavor and make them easier to incorporate into the dish.
- Cool Before Cutting: After steaming, it is crucial to let the turnip cake cool and solidify in the fridge before cutting it. This helps guarantee it will hold its shape when pan-frying.
- Non-Stick Pan for Frying: To achieve a crispy exterior, use a non-stick pan or a very well seasoned pan when frying your turnip cake. Don't be shy with the oil, as the rice flour in the cake tends to make it stick to the pan.
- Have Enough Water In The Steamer: Make sure there's enough water in your steamer to last for the entire steaming time (45 minutes to an hour). If the water level drops too low, refill as needed to guarantee even cooking.
- Experiment with Toppings: Once the turnip cake is pan-fried and crispy, play around with different toppings. XO sauce or Chinese chili oil can add an extra kick of flavor to your dish.
Recipe Variation Ideas for Turnip Cake
- Try it with Bacon and Cheese: Give your Turnip Cake a delicious twist by adding bacon and cheese. The smoky flavor of the bacon and the creamy texture of the cheese enhance the overall taste of the cake. Simply pan fry the finely chopped bacon during the step you would normally pan fry the Chinese sausage and shiitake and follow the same steps afterward. Add the grated cheese to the batter when you mix in the cooked turnip.
- Go for the XO Sauce: If you prefer your Turnip Cake a bit spicier, this variation is for you. Once the turnip cake has cooled, cut them into cubes and pan-fry them until crispy. Then toss them with a bit of XO sauce or Chinese chili oil for a flavorful snack or appetizer!
- Steamed with Sweet Soy Sauce: For a lighter version, you can enjoy your turnip cake steamed straight from the steamer. Just serve it with a lot of fresh thinly sliced green onions drizzled with a sweet soy sauce and you're good to go. This variation retains the authentic taste of the turnip cake while giving it a unique twist.
Serving Suggestions
- For a spicy umami kick, dip your slices of turnip cake in Miso Garlic Chili Oil. The garlicky taste of the chili oil pairs wonderfully with the savory notes of the cake.
- If you're looking for a comforting meal, serve your turnip cake alongside a bowl of Chicken Congee.
- Celebrate Chinese New Year with a feast that includes turnip cake and Chinese Sticky Rice. The sticky rice, symbolizing wealth and family unity, makes a perfect side dish to the flavorful turnip cake.
- Another Chinese New Year pairing I love to use is turnip cake with Chinese Stir-Fried Ketchup Shrimp. The shrimp, symbolizing laughter and happiness, brings out the savory flavors of the cake.
- I also love making Asian Chili Garlic Prawns and Snow Peas. The spicy prawns and crunchy peas add a delightful contrast to the soft and savory cake symbolizes laughter, because the word shrimp in Cantonese is pronounced as 'ha' which sounds like laughter and happiness.
- For Chinese New Year you can also pair it with Wonton Dumplings, which is a symbol of fortune and prosperity, because they look like little money bags.
Frequently Asked Questions
A non-stick pan or a well seasoned pan works best for frying the turnip cake. This is because the rice flour in the batter can cause the cake to stick to the pan, making it difficult to achieve a crispy exterior.
When picking daikon radishes at the supermarket, make sure they are firm and not soft or bendy. The firmer the radish, the more water it contains, indicating its freshness.
No, for this recipe, it is crucial to use regular rice flour and not glutinous rice flour. These are very different ingredients, and using the wrong one could affect the texture and taste of your turnip cake.
The turnip cake needs to be cooled in the fridge to solidify before it is cut and fried. This is important because a freshly steamed turnip cake is too soft to cut, and it may break apart if you pan fry it before it has had a chance to solidify.
Turnip cake is not only a popular dish in dim sum, but it is also traditionally served during Chinese Lunar New Year. This is because it is associated with good luck.
How to Store Leftover Turnip Cake
Once the turnip cake (lo bak go) has cooled, store it in the fridge in an air tight container. Once it is cold and solid, you can pre-slice it, and place the slices in an airtight container or slice on the go whenever you want to eat it . Store it in the fridge for up to a four days. Before serving, pan fry the slices until they're crispy on the outside and soft on the inside. To reheat, pan fry the slices in a non-stick wok with a little oil.
Unfortunately, freezing is not recommended for turnip cake. The rice flour and daikon radish content may cause the texture to change upon thawing, and it can become mushy and lose its unique taste.
More Traditional Chinese Recipes You May Like
- Steamed Chinese Spare Ribs with Black Beans
- Chinese Sticky Rice (Lo Mai Fan)
- Bitter Melon Recipe with Black Bean Sauce
- Dim Sum Style Chinese Stuffed Peppers
- Sweet and Sour Pork Recipe
- Three Cup Chicken (San Bei Ji)
- Dry-Fried Long Beans and Minced Pork with Olive Vegetables
- Chinese Braised Pork Belly
- Chinese Sweet and Sour Chicken
- Steamed Chicken with Shiitake Mushrooms
- Chinese Braised Beef Stew
- Longevity Noodles
If you made this Chinese turnip cake recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!
Please also consider leaving a ⭐⭐⭐⭐⭐ rating and a comment to tell me how it went! I'd love to hear from you if you made this!
If you like my recipes and want to be updated on when new ones come out, please consider subscribing to my newsletter (we don't spam) and follow along on Instagram, Facebook, and Pinterest for all of my latest recipes!
Recipe Card
Chinese Turnip Cake (Lo Bak Go, 萝白糕)
Joyce's Recipe Notes
- IMPORTANT: You must make sure the turnip cake has been cooled in the fridge and had enough time to solidify before cutting it so that the turnip cake can hold its shape in the frying pan.
- When you are picking daikon radishes at the supermarket, make sure it is firm and not turgid. It shouldn’t be very soft and bendy. The firmer it is, the more water it contains and the fresher it is.
- When you are buying rice flour, make sure you are buying rice flour and not glutinous rice flour. Rice flour usually comes in clear packaging with red writing. Glutinous rice flour comes in clear packaging with green writing.
- I like to save the water I used to soak the shiitake mushrooms, dried shrimp or scallops and use it for the batter for more flavor! Just make sure you don't use all the water and discard the water at the bottom of the bowl, because it may have sand or grit.
- Instead of salt, I like to use miso to give the turnip cake its savory flavor – it also gives it a nice umaminess as well, but if you don't want to use miso you can use salt.
- When you measure out the rice flour, make sure you are not using a heaping amount. Use the back of a knife and level out the measurement by running it along the rim of the cup to remove any excess rice flour.
- Lo bak go is notorious for sticking to pans because of the rice flour, which makes it difficult to get that crispy exterior. I personally think it fries the best using a Teflon non-stick pan, and don't be shy with the oil as well.
- Pan-Fried with XO Sauce - Once the turnip cake has cooled, you can cut them into 1-inch cubes and pan-fry them until crispy perfection. Once they are crispy, toss them with a bit of XO sauce or Chinese chili oil (we like the Chili crisp, from Lan Gao Ma) and you have a simple and delicious snack!
- If you are making the bacon, cheese, and onion variation, pan fry the finely chopped bacon and sliced cheese during the step you would normally pan fry the Chinese sausage and shiitake and follow the same steps afterwards. Add the grated cheese to the batter when you mix in the cooked turnip.
Ingredients
- 2 lbs Chinese turnip (Daikon Radish, approximately 10 inches in length and 3 inches wide), approx. 3-4 cups
- 1 Chinese sausage (Lap Cheong)
- 4 large dried shiitake mushrooms
- 4 small dried scallops or 2 tablespoons of dried shrimp (optional)
Turnip Cake Batter
- 1¾ cups rice flour (8oz, not glutinous rice flour)
- 1 tablespoon corn starch
- 1¾ cups water
- 1½ teaspoon salt (or 1 tablespoon of white miso)
- ½ teaspoon white pepper
- ¾ teaspoon sugar
Garnish (Optional)
- Green onions
- Sesame seeds
- Pan fried dried scallops
Bacon, Cheese and Onion Variation (Not Traditional, See Notes)
- 1 cup sharp old cheddar (Grated)
- 1 small onion (Sliced, pan fried)
- 8-10 slices bacon (finely chopped and pan-fried)
Instructions
Prepare the Shiitake Mushrooms and Chinese Sausage
- Soak 4 large dried shiitake mushrooms in hot or boiling water until it is soft. Depending on the size, it may take 30 minutes to an hour. Try to fully submerge the shiitake mushrooms under water by placing a small plate into the bowl to weigh them down.Once it is soft, remove the stems and discard them, then chop them into small pieces and set them aside.
- Dice 1 Chinese sausage (Lap Cheong) into small pieces and set it aside.
(Optional - Prepare the Dried Shrimp or Dried Scallops)
- Add 4 small dried scallops or 2 tablespoons of dried shrimp into a small bowl and cover it with ¼ cup of hot water. Make sure the scallops are fully immersed in the hot water. Keep it covered to 'steam' in the bowl for at least 30 minutes or until soft. Hand shred it into small pieces when it is soft and set it aside.Alternatively, you can use dried shrimp as well. Make sure you rinse the dried shrimp to remove any sand before you soak it. Roughly chop the shrimp once it is soft and set aside.
Preparing the Turnip
- Remove the ends of the turnip and peel it. Cut the turnip into 3-inch chunks to make it easier to cut or grate.
- Option 1 - Smoother Turnip Cake: Grate the turnips by hand or with a food processor. I recommend this method if you plan to pan fry it because it will give you a smoother and flatter surface to get the most crispiness. Option 2 - Heartier and Chunkier Turnip Cake: Alternatively, you can cut the turnip by hand. Cut them into thin 2mm slices and then stack them 3-4 slices high and cut across into 2mm matchsticks.
Preparing the Batter
- In a large bowl, combine 1¾ cups rice flour, 1 tablespoon corn starch, ¾ teaspoon sugar, 1½ teaspoon salt (or 1 tablespoon of miso, if you're using miso, dissolve it in the water first), 1¾ cups water, and ½ teaspoon white pepper. Mix everything together until there are no lumps and the batter is smooth. Set it aside for later.
Prepare the Steamer
- Prepare the steamer on the stove over medium-high heat. Make sure there is enough water in there to steam for 45 minutes to an hour. Fill it with enough water so that the water level is right below the steaming tray.If your wok or steaming tray doesn't have enough water after 25 minutes of steaming, you may need to add more water.
Cooking the Ingredients
- In a frying pan set to medium heat, add about 1 tablespoon of oil and wait for the oil to get hot.
- Add the shiitake, dried shrimp/scallops and Chinese sausage, and toast everything until the Chinese sausage until it turns dark red and the oils come out. It should take about 2-5 minutes
- Add in the turnip and 3 tablespoons of water into the pan. Cook it for 5 minutes or until the turnip looks translucent and then cover it with a lid to steam it for another 1-2 minutes to soften it further.
- Once the turnip is soft, pour the hot turnip mixture from the pan into the large bowl of rice flour batter and mix well. The batter will still be runny, don't worry it will solidify when we steam it.
Steaming the Turnip Cake (Lo Bak Go)
- Oil the pan you are steaming the turnip cake in very well so that it doesn't stick to the bottom and the sides. I also like to cut out a small round piece of parchment paper to place it on the bottom to make sure that the turnip cake cannot stick to the bottom of the pan. I use an 8-inch round aluminum pan that is 3 inches deep.
- Pour everything into the oiled pan and press any turnip that is sticking out down and flatten the top of the cake with a spatula.
- When the steamer is hot, place the pan gently into the steamer.
- Steam it in a steamer for 45 minutes. To check if it is cooked, poke a wooden skewer or chopstick into the middle of the turnip cake - it should come out clean. If it has wet batter stuck to the skewer, add 10-15 more mins to the cooking time.
- Remove the pan from the steamer with oven mitts and let it rest for about 30 minutes. A little water may accumulate on top of the turnip cake from the water dripping from the lid. That's okay, the water will absorb back into the cake.Run a spatula or a small knife along the sides of the pan. Put a plate on top of the pan and flip it upside down, the turnip cake should release and fall onto the plate. Remove the parchment paper from the turnip cake (which should be at the top after you flip it upside down).Be careful, the pan is very hot. I like to use oven mittens to do this entire process.
- If you are going to eat it freshly steamed, garnish it with green onions and some sweet soy sauce, and dig in!If you are pan-frying it, let it cool at room temperature for an hour, and then put it in the fridge to let it fully cool before cutting it. This is very important because freshly steamed turnip cake is too soft to be cut and it will break apart if you pan fry it before it has had a chance to solidify.
Pan Frying the Turnip Cake (Lo Bak Go)
- Once the turnip cake has had at least 3-4 hours to cool in the fridge, cut the turnip cake into 2 cm cubes, or the traditional rectangles, and pan-fry it in oil in a non-stick pan on medium heat. (If you have extra bacon fat from browning the bacon, you can use some of that as well with a bit of oil! :)) Pan fry them until they are brown and crispy.Don't be shy with the oil. Turnip cake likes to stick to the pan if you are not using a well seasoned or non-stick pan.
- Enjoy immediately with a bit of chili oil or sriracha. Turnip cake tastes best when it is hot or still warm.
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, while I appreciate the support - I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!)
Josie says
I am coming back to your website to get recipe again to do this overwhelming popular Chinese Turnip Cake - 'Lo Bak Go' is to entertain my relatives family who love this so much. I do love all these erxtra nice ingredients, I hope I can manage this turnout well ✌ to gain pride to them. Additionally, I noticed you have added calories analysis on this cooked food to provide customers confidence without fears of calories uncertainty. This, of course, is everyone hoping for to see. You deserved my more than 5-stars 🏆🏆🏆🏆🏆 ratings. Thank you 😀👍, Joyce.
Joyce Lee says
Hi Josie,
So happy you're back! I also like to make a few batches during Chinese new year to give away to my family! Yes, I added nutrition to my recipe cards incase anyone wanted to get a rough idea on the nutritional value of the foods they make here!
Josie says
This Turnip Cake (Lo Bak Go) is always my favourite food. I usually buy, or some of my friends gave me.
But now, i can use your recipe to do it my myself. I like you added dried scallop which make this dish more enhancing and tasty. Thank you.