Lo Bak Go (Radish Cake)

Begin by rehydrating the dried shiitake mushrooms and dried shrimp. Place them in separate bowls, cover with warm water, and let soak for at least 30 minutes, or until softened. Once rehydrated, drain the shiitake mushrooms, squeeze out excess water, remove the stems, and finely dice the caps. Drain the dried shrimp and finely chop them.

Peel and shred the Daikon radish using a coarse grater or a mandoline. Set aside.

Finely dice the Lap Cheong. Thinly slice the Scallions, separating the white and green parts.