![\"IMG_8167\"](\"http:\/\/seattletimes.6eptember.com\/wp-content\/uploads\/2013\/03\/IMG_8167.jpg\")
<\/a><\/p>\nFried Radish Cake (\u83dc\u5934\u7cbf) Recipe<\/p>\n
(Taken from RasaMalaysia<\/a>)<\/p>\n Ingredients:<\/p>\n Part 1 \u2013 Making the Radish Cake<\/p>\n 1 medium radish (about 700g when grated) + 50ml water [ I used 750g of radish – yields about 540g of grated radish]<\/em> Method:<\/p>\n 1. Over a very low flame, steam grated radish + 50ml water in a thick stainless steel pot (or non-stick pot). About 30 mins, or until radish turns translucent. Remove cover and allow to cool. [I drain most of the water from the radish before combing with flour mixture. You don’t see a big difference between steam\/ not steam radish… hmmm.. but it will feel softer]<\/em><\/p>\n 2. Combine rice flour, salt and water. Mix well to combine.<\/p>\n 3. Add rice flour solution to cooled grated radish. Stir and mix before pouring into a metal cake tin for steaming. The final mixture should resemble a somewhat watery coleslaw.<\/p>\n 4. Steam on high for 40 mins. 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\u2019re cutting.<\/p>\n Part 2 \u2013 Frying the Radish Cake<\/p>\n I used 3\/4 of\u00a0 steamed radish cake above ,enough for 2 1 to 2 tbsp chai poh (preserved radish\/turnip) [DO NOT PUT TOO MUCH, will make the dish very salty]<\/em> Method:<\/p>\n 1. Cut up steamed radish cake into small chunks. Smaller chunks will crisp better, and the result is a more delicious plate of Chai Tow Kway. You want a contrast in texture \u2013 a crisp exterior and a soft interior. And those really small, charred, crispy crumbs? Heaven.<\/p>\n 2. In a non-stick skillet, heat oil and fry radish cake chunks till lightly browned and slightly crisp. Heat should be medium high.<\/p>\n 3. Add minced garlic and chai poh. Fry till aromatic. Drizzle a little more oil if it is too dry.<\/p>\n 4. Add fish sauce, pepper (and lashings of chilli sauce, if you like it spicy). Fry to coat evenly with seasoning.<\/p>\n 5. Pour beaten eggs all over radish cake. Allow the eggs to set slightly before flipping over in sections. It\u2019s OK if it starts breaking up when you flip over; you don\u2019t need to have a perfect whole. At this stage, you can dish up and serve with spring onions if you are making the white version.<\/p>\n 6. Drizzle Rose Brand Thick Sweet Sauce and stir fry to mix well. Dish up and sprinkle liberally with spring onions. Garnish with coriander leaves.<\/p>\n
\n200g rice flour [156g rice flour]<\/em>
\n250ml water [195ml water]<\/em>
\n1\/4 tsp salt<\/p>\n<\/a><\/p>\n<\/a><\/p>\n
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\n2 to 3 eggs, lightly beaten
\n3 cloves minced garlic
\nAbout 2 tsp fish sauce* (or slightly more, if you like)
\n3 tbsp oil (vegetable oil or lard oil)
\nDash of white pepper
\nChilli sauce (optional, as much as you like)
\nAbout 1 tbsp Rose Brand Thick Sweet Sauce (omit this if you are frying the white version)
\n3 stalks chopped spring onion
\nCoriander leaves for garnishing<\/p>\n<\/a><\/p>\n