Fry the garlic, sausage and shrimps in order with a bit of oil in a non-stick wok. Remove and set aside.
Chinese turnips after shredding will get about 2kg in weight (a bit more or less is not a problem) Using the same wok put the shredded turnip to cook
Season with pepper and chicken powder (If you do not have chicken powder, a heap teaspoon, use a chicken stock cube or salt even) Cook until the shredded daikon becomes all soft and translucent.
Weigh out 330g rice flour, 20g corn flour and 100g wheat starch. Mix with 1 litre of water from the tap (this should be gloopy/gluey in consistent) If not enough rice flour or wheat starch you can use some corn starch to make it up. TIP - After a few times making you will find your way. Add this mixture to you wok of shredded Chinese loh bak. Mix for about 5 minutes. (This is the time you exercise your bingo wings if like me!) Next - Oil your trays by dipping a brush into some oil and brush lightly. Drop your mixture onto the tray For my 2kg of mixture I steamed for 40 minutes on high heat and like a cake a skewer push in the middle should come out clean.
Wait for it to cool down and slice then fry with a few drop of oil. Use a non-stick pan to avoid using too much oil. Enjoy with your favourite dipping sauce. Black vinegar with a bit of chilli slices is amazing.
TIP- Before you steam you can use cling film to cover and smooth with your hands.