for those who remember (and have doubtlessly been chomping at the bit). . .

i thought this great dim sum dish was made from eggplants. in fact it can be made from radishes or white turnips (as in this recipe). turns out it's labor intensive (but the results are yummerific). if you don't want to go to the trouble, order it the next time you go for dim sum.

(recipe from Dim Sum, by Rhoda Yee)

White Turnip Pudding Cake (Lo Bok Go)

2 1/2 cups diced chinese turnip or japanese daikon
2 1/4 cups chicken broth
4 tbsp. oil
1/3 cup dried shrimp
1 cup barbecued pork or cooked ham
2 tbsp salted turnip, minced
1 tsp salt
1/2 cup chopped green onions
1/2 cup chopped cilantro
2 cups cake flour

Preparation: Soak dried shrimp for 1 hour, then finely dice after draining. Bring diced unsalted turnips, 2 tbsp. oil and 1 cup broth to boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.

Heat wok with 2 tbsp. oil and stir fry diced shrimp for 1 minute. Add diced pork, salted turnips, salt and 1/3 cup each of green onions and cilantro. Stir fry. Set aside.

Mix flour with 1 1/4 cup broth until smooth. Add stir-fry mixture and the boiled turnip, including remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.

Cooking: Set cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for 1/2 hour or longer until cake is set. Sprinkle remaining green onions and parsley over cake. Cool before cutting.

Serve in pan-browned slices with chile sauce.