蘿蔔糕 Lor Bak Goh

I was given a homegrown white radish (mooli, lor bak) at the Moon Festival party so today I gathered the ingredients for Lor Bak Goh, a steamed radish cake. I had to make some substitutions, including 
- porcini mushrooms instead of shiitake  
- anchovies for dried shrimp
- brandy for chinese wine

I think it will taste fine, as long as I keep an eye on the water level during the 40 minute steaming. It is quicker than driving to the nearest Chinese supermarket in Liverpool to buy all the correct ingredients, or to buy it readymade.