tag:blogger.com,1999:blog-2291750757290062594.post6221081501196415406..comments2024-03-26T02:01:54.875-04:00Comments on The Cooking of Joy: Luo Buo Gao (Chinese Turnip Cake)Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2291750757290062594.post-4279743839228892932013-01-30T08:28:56.304-05:002013-01-30T08:28:56.304-05:00I'm not sure, but it sounds like the tofu migh...I'm not sure, but it sounds like the tofu might be five spice pressed tofu? Not sure about the sauce though. Are you thinking of a tofu salad?Joyhttps://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-30260841626902128922013-01-29T20:03:07.785-05:002013-01-29T20:03:07.785-05:00Do you have a recipe that uses a marinated tofu, d...Do you have a recipe that uses a marinated tofu, dark brown on the outside. It can be purchased almost everywhere in the markets in Taiwan, I don't know the name. It has an oulong sort of flavor. And the sauce uses some sort of red pepper and light peanut flavor. Anonymoushttps://www.blogger.com/profile/16066651393961492716noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-16568776410471768082012-01-31T19:43:48.639-05:002012-01-31T19:43:48.639-05:00Thank you for having a simple recipe! Every other ...Thank you for having a simple recipe! Every other recipe for this was SO intimidating that I didn't want to try, but I've got the ingredients and now I can't wait! My grandmother used to make these all the time (especially for Chinese New Year) and my mouth would water just waiting for them :)SYChttps://www.blogger.com/profile/08398680538862796630noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-3671002781127367112012-01-16T01:15:05.424-05:002012-01-16T01:15:05.424-05:00I followed your recipe and it came out nicely. I a...I followed your recipe and it came out nicely. I always see my mom making it and watched her do this every year but could only recall so much. I can't remember if it was this or the 年糕 where she would put in a huge amount of effort molding it to be perfect. <br />This seemed a little bit too effortless when I was trying to make it and when I try to pan-fry it the cake would stick. I know it's not the pan since I made fried rice afterwards with no stick at all. Any comment you can give me if I try a second time before Chinese New Years?<br /><br />Even without frying it still tastes good... but I want it crunchy >.<OxJCxOhttps://www.blogger.com/profile/13782399165074299773noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-79261838801113672712011-10-21T15:28:35.282-04:002011-10-21T15:28:35.282-04:00mines came out dry and tasted very gritty, all i t...mines came out dry and tasted very gritty, all i tasted was flour. i did exactly what the recipe said. i used a square baking pan and steamed it on high heat for 50 min. i guess i'll have to try to fry these to see if there edible.kthttps://www.blogger.com/profile/13679875190892227147noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-37089141112984905782011-01-01T13:26:25.038-05:002011-01-01T13:26:25.038-05:00I love this dish, and just got a new pan, so it wa...I love this dish, and just got a new pan, so it was the perfect moment to try to cook it myself. When I joined the turnip and the rice flower and water toguether, it just looked too liquid, it did not look like it will set (I have no experience with rice flour whatsoever), so I added extra rice flower and it has come out a bit dry, but still really good. Thank you, I can now impress guests. I also added some spring onion with the chinese sausage for extra flavourCristina.https://www.blogger.com/profile/10917274783381729913noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-45981240262056453972011-01-01T13:17:41.248-05:002011-01-01T13:17:41.248-05:00This comment has been removed by the author.Cristina.https://www.blogger.com/profile/10917274783381729913noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-31550826463950851292010-01-07T16:15:45.353-05:002010-01-07T16:15:45.353-05:00Joy, so glad to get your recipe. My Taiwanese wife...Joy, so glad to get your recipe. My Taiwanese wife calls this "tak wan" and uses her Cuisinart to chop the daikon. Our large ABC family LOVES this, but I couldn't find a recipe to put in my wife's book of home-cooking recipes. That's next! <br />p.s. We lived in Cambridge from March 2007 to April 2008, and our daughter and family is there now.<br />--Walt<br />http://allotropiclucubrations.blogspot.comWalt Giersbachhttps://www.blogger.com/profile/06326037798233835128noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-34245232647508557212009-06-24T13:37:23.574-04:002009-06-24T13:37:23.574-04:00Ohhh i love this stuff. I buy the premade ones at ...Ohhh i love this stuff. I buy the premade ones at my asian gorcer but it is very dry and not as tasty as the ones they serve at dum sum! I am going to try at home right awayBrauwinhttps://www.blogger.com/profile/11710092781000113454noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-2939981507757137812009-01-26T09:42:00.000-05:002009-01-26T09:42:00.000-05:00ooooh yum. these are my favorite!!ooooh yum. these are my favorite!!Sprout Girlhttps://www.blogger.com/profile/08518642268301051278noreply@blogger.com