Wednesday, October 10, 2007

Radish Cake

Having enjoyed the Fried Carrot Cake at Lion City, my beautiful Thai Bride and I thought, well, I enjoyed it more than she did, to tell the truth, to make it ourselves. I found this dim sum style recipe somewhere on the 'Net (don't ask me, because I couldn't find it again, when I had recent computer problems), and it looked to be the correct ingredients. It is quite simple to make actually, just make sure to use the regular rice flour, not the glutinous kind. We also used the fake soy-based ham instead of the Lup Cheong, it tasted just as good. White pepper is normally used in Chinese dishes, instead of black pepper.

Radish Cake
2-3 Tbsp small dried shrimp (optional)
2-1/2 - 3 cups (lightly packed) coarsely shredded daikon radish
1 Lup Cheong (Chinese sausage) finely diced
2 green onions (include white parts) finely sliced
1-2 Tbsp cilantro - finely chopped
2 cups rice flour
1 tsp salt
1/2 tsp sugar
1/4 tsp ground white pepper
2 tsp oil (for frying)

Place shredded radish in a small pot or saucepan with water, just to cover. Bring mixture to a boil, than reduce the heat to a low and simmer for 10 minutes or until tender, stirring occasionally. Remove from heat. Remove radish from liquid (do not discard the cooking liquid) and place in measuring cup. Add in cooking liquid to bring the amount to approximately 3 cups. Let the mixture cool to a lukewarm temperature.

Soak dried shrimp in hot water for 20-30 minutes, then drain.

Also, while radish is cooking, heat 2 teaspoons of oil in a skillet or wok. When oil starts to smoke add the Lup Cheong, green onions and dried shrimp. Stir fry for 1 or 2 minutes. Remove the mixture from heat and stir in cilantro.

In a bowl mix the rice flour, salt, sugar, and white pepper. Add the radish and cooking water, and stir to a batter-like consistency. Add the Lup Cheong mixture to the batter and mix. Pour mixture into a 8 inch round cake pan.

Place cake pan into steamer, and steam at a medium-high boil for 40-45 minutes.

Remove the turnip cake from the steamer and let cool.

Here we enjoyed it stir-fried with a little Sambal paste, two eggs and Chinese chives. Delicious!

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