Lor-Bat-Go (Radish Cake)

Another traditional creation for Chinese New Year, Lor-Bat-Go.
This is my Dad's recipe....which means there's no measurement. He learned it from Grandma when he was a young boy and passed the recipe onto my mom and I learned it by standing around the kitchen while he was showing mom how to make it. He had his little secrets for this recipe, all the radishes must be purchased from Korean markets since according to Dad they had the best radishes. When I was getting my ingredients, I went to 99 Ranch thinking they would have some lovely looking radishes cuz every-other-chinese-household are probably making Lor-Bat-Go for the new year. BUT..... all the radishes there were skinny and sad looking....probably due to the fact that all the other families got their radishes last week while I had to wait for till the last minute.....oh well, off to the Korean markets I went...and these are what I found.
This radish was the smallest I bought of all three...ok, so Daddy's right....his little secret ingredient does put the radishes at 99 Ranch to shame. Off to work I went...peeling and dicing and more peeling and dicing. After some intense labor..I had the stove top with the wok and a 3 layer steamer and the oven going baking Nin-go all at the same time...pretty impressive, huh =P....
and more pics of the process....

I don't usually cook with the wok but today, I had to break it out since I had so many radishes to cook up.
Ingredients:
5lbs Radish
1 package of chinese sausage
2lbs Rice Flour
20 +/- black mushrooms
5 +/- dried scallops
salt and pepper to taste

sautee the sausages with mushroom
cook the radish with dried scallops, add water and salt to taste. cover and cook until soft
Add sausages to radishes, stir well
Add flour, stir well
Add mixture to pan and steam for approx 40 minutes