Soak the dried scallops and dried shrimp in water overnight. Drain the water. Shred the scallops with your hands. Roughly chop the dried shrimp.

Heat 1 ½ tablespoons of oil in a skillet (or sauté pan) over medium-high heat. Add the shallots and cook for about 2 minutes, stirring frequently. Next, add the dried shrimp, sausage, and cured pork and cook for a minute. Then, add the dried scallops and cook a minute more. Mix in ¼ teaspoon kosher salt and oyster sauce. Turn off the heat and transfer everything to a bowl.

Peel the daikon and slice off the top. Grate the daikon into a 9x13 pan or a bowl. You are doing this to ensure that you save all the daikon juices that release as you are grating the turnips. Alternatively, grate the daikon using a food processor.

Heat 1 ½ tablespoons oil in a large wok (or deep sauté pan) over medium-high heat. Add the garlic to the wok and sauté for about a minute, until fragrant. Transfer the grated daikon (and any daikon juices) into the wok. Add 1 ½ cups of water, the rock sugar, salt, white pepper, chicken powder, and garlic powder to the wok. Make sure to place the rock sugar into the water to ensure that it dissolves properly. Cover the wok with a lid and cook the daikon on high heat for about 5 to 7 minutes.

While the daikon is cooking, make the batter. Whisk the rice flour and cornstarch in a mixing bowl. Add 1 cup of water and stir. The batter might be stiff at the beginning, but keep stirring until the batter is smooth.

Uncover the wok and reduce the heat to low. Dig out the pieces of garlic from the daikon. You don’t want large chunks of garlic inside the cake. Add the flavoring bits and stir to combine. Then, add the batter to the daikon and stir until batter is no longer runny. The batter should thicken in a minute or two. Turn off the heat.

Lightly grease the cake pan with oil. Transfer all the ingredients from the wok to the cake pan. Use a flexible spatula to smooth out the top of the turnip cake.

Wash the wok. Place a steaming rack in the center of the wok and fill it with enough water so that the water level is just below the top of the steaming rack. Bring the water to boil.

Carefully place the turnip cake on top of the steaming rack. Cover the wok and cook on medium-high for 40 minutes. Make sure to replenish the water after 25 minutes because it will evaporate.

Turn off the heat and uncover the wok. Using oven mitts, transfer the cake to a cooling rack. You may notice some water on top of the steamed cake because of condensation that builds up under the wok lid. That’s okay. Let the cake cool for 10 minutes. If there's still a thin layer of water on top, carefully tip the cake pan to drain the water.

Let the cake cool for 30 minutes to 1 hour before slicing and serving. If you want to pan fry the cake, let it cool completely, preferably overnight. The cake needs to set before pan frying. Otherwise, the cake will be soft and mushy.

To pan fry, slice the cake into small squares or rectangles. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the turnip cake pieces and pan fry each side for about 3 to 4 minutes, until golden brown. Serve the turnip cake with Lao Gan Ma chili crisp or soy sauce.