Monday, 30 June 2008

Radish Cake

The common food back home is all the more delicious when shared amongst families and friends. It's priceless when one is able to fulfill someone's yearning by producing a home made version.



I cooked this in Doha without incorporating dried mushrooms and caramelized onions into the mixture.



Ingredients including dried mushrooms and caramelized onions


Shredded radish (Some were sliced as I like to be able to discern pieces of radish during eating for extra texture)


Cooked mixture

Texture BEFORE steaming

Cover with cheese cloth before steaming

Texture AFTER steaming


Pan fried



I cannot remember whose recipe this is but I shall give due credit when I check up later.

Quote:
Ingredients:
1. 907g shredded white radish (strained)
2. 750ml water
3, 76g Chinese sausage, chopped finely
4. 38g dried shrimps, soaked, roasted and chopped finely
5. 3 tsp salt
6. 1 tbsp sugar
7. 2 tsp sesame oil
8. Pepper

For garnish: 6 shallots, sliced thinly and fried till crispy
Spring onions

Method:

Mix the following together to make batter
a. 340g rice flour
b. 2 tbsp tapioca flour
c. 600ml water

Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 minutes.

1. Lower heat and add batter, stir until mixture thickens.
2. Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen surface with either the back of the spoon or spatula.
3. Test, if not cooked; continue cooking for a further 10 minutes.
Cool thoroughly before cutting. Garnish with dried shallots and spring onions.

Unquote:

Special thanks to Gina from Kitchen Capers for a good tip to cover radish cake with a cheese cloth before steaming.


Note for radish cake made on Saturday, June 28th 2008:
1. Colour of radish cake was brownish (first photo) as I had added dried mushrooms and caramelized onions into the mixture.
2. I love eating them with a sprinkling of toasted sesame seeds.
3. Baby leeks were used as I didn't have any spring onions nor coriander leaves for garnishing.

2 comments:

gina said...

I love your radish kueh..looks so deliciously yummy. Good work, dear!

Hungrybear said...

Gina, thanks for your comment and your invaluable tip.
Been nearly a year since I last made radish cake. Hugzzzzzzzzzzzzzzzz