Turnip cake cooked

I just fried the turnip cake and it was pleasantly flavorful. I have no oyster sauce or hot sauce to pair with it, which is sad because it probably would make it ten times better. However, I have 4 more pieces to cook so perhaps I will get some sauce before having them. I used very little olive oil to fry the single rectangular piece but I realize that at restaurants, they must use more oil and fry it for much longer to get the nice, crisp outer layer (a dark golden brown) I normally am accustomed to seeing. I left each side to cook for about 6-7 minutes but I think I was much too impatient to let it sizzle long enough to achieve restaurant-fried results. Anyhow, it had small chunks of white radish here and there and the "cake" itself was a good "mushy"...kind of gelatinous but firm. I can't think of a common food it can be compared with because the texture is really one of a kind...possibly like a polenta cake without any grainy-ness. The two core ingredients are usually rice flour and white radish, but I've had fancier versions made with scallions, mushrooms, dried shrimp, or sausage bits. It's normally eaten during Chinese New Years, yet I always have it at dim sum restaurants all year round. In fact, it's a must-order dish everytime. While I won't gush about the outcome of this luo bo gao "experiment," it's safe to say it wasn't a disaster. It wasn't complex in ingredients or cooking so I think I'd get it again! For that, I am grateful.

Lesson of the day: Simple can be equally as delicious as complex. Sometimes better.