Fried Radish Cake

3 Apr

This week’s theme happens to be all things Chinese. My colleagues were talking about some fried carrot cake at a fusion restaurant in Hong Kong. And of course, that triggered my curiosity and I wanted to have some over the weekend. Since I can’t fly to Hong Kong and just order the exact same dish, I might as well learn how to make it. And OMG! It’s really that simple lah.

One batch of the steamed radish cake is enough to feed the family twice for breakfast. And I can foresee this being eaten more often in this household 🙂

Ingredients

Part 1 – Making the Radish Cake

  • 1 medium radish (about 500 gm when grated) + 50 ml water
  • 200 gm rice flour
  • 250 ml water
  • 1/4 teaspoon salt

Directions

Over a very low flame, steam grated radish + 50ml water in a non-stick pot for about 30 minutes. The radish will turn translucent. Remove the cover and allow it to cool. Combine rice flour, salt and water. Mix well to combine. Add rice flour solution to cooled grated radish. Stir and mix before pouring into a metal cake tin for steaming. Steam on high for 40 minutess. Leave it until completely cool (best overnight in the refrigerator), so that the radish cake firms up. It will be easier to handle too, as it will not stick to the knife when you’re cutting.

Part 2 – Frying the Radish Cake

  • Use half of the steamed radish cake above
  • 2 tablespoon chai poh (preserved radish/turnip)
  • 2 eggs, lightly beaten
  • 3 garlic cloves, minced
  • 2 teaspoon fish sauce
  • 3 tablespoon vegetable oil
  • Dash of white pepper
  • 2 teaspoon sambal tumis
  • 1 heaped tablespoon thick sweet sauce (omit this if you are frying the white version)
  • 3 stalks chopped spring onion
  • Coriander leaves for garnishing

Directions

Cut up steamed radish cake into small chunks. Smaller chunks will crisp better and you want a contrast in texture – a crisp exterior and a soft interior. In a non-stick skillet, heat oil and fry radish cake chunks till lightly browned and slightly crisp. Heat should be medium high. Add minced garlic and chai poh. Fry till aromatic. Drizzle a little more oil if it is too dry.

Add fish sauce, pepper and the sambal tumis. Fry to coat evenly with seasoning. Pour beaten eggs all over radish cake. Allow the eggs to set slightly before flipping over in sections. At this stage, you can dish up and serve with spring onions if you are making the white version.

Drizzle the thick sweet sauce and stir fry to mix well. Dish up and sprinkle liberally with spring onions. Garnish with coriander leaves.

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