Burnaby Community Kitchens

  Chinese Turnip Cake  / Lo bak Gou (ft. my Chinese Grandma) -- she only has 1,400 views so give her more hits!!  It's so funny cause they bicker about if it is "smelly" https://youtu.be/swvViycwsd8 Learn how to make turnip cake from Hong Kong's top chef (south china post) https://youtu.be/c8JfP38e97s You commonly find it in Chinese Dim Sum Restaurants and in Southern Chinese cuisine. As you can see my “popo” likes to do everything by feel using a mug lol so the rough recipe is below. Ingredients: 2 large daikon peeled (2lbs) 1 cup of rice flour 2 tbsp of wheat starch or corn starch 1 cup of water salt white pepper 4 Chinese sausages scallions (optional) Procedure: Dice your Chinese sausage and peel the skin off of it if you choose. Saute it in a saucepan for roughly 5 min on low heat. You don't have to add oil or brown it. You just want to open up the flavors. Use a cheese grater to grate the daikon If you can't grate the entire piece, you can cut it...

  Vietnamese Daikon & Carrot Pickles (Đồ Chua) The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make! BY: Huy Vu INGREDIENTS ▢ 1/2 lb (226.8 g) daikon radish ▢ 1/2 lb (226.8 g) carrots     ▢ 1 tbsp salt VINEGAR SOLUTION ▢ 1/2 c boiling water ▢ 5 tbsp granulated white sugar ▢ 1 cup water ▢ 4 tbsp distilled vinegar INSTRUCTIONS  Peel daikon and radishes, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster. In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes. Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can. Add to jars, filling almost to the top. VINEGAR SOLUTION Boil water then add sugar, mix to dissolve, then add vinegar. Add the liquid to jars to fully...