I am trying to replicate this dish from memory based on my observations back home in Singapore at the hawker centres. I hope it will help you along.
Please correct me if I am wrong. Thanks.
A platter of sin without Chilli
Yet another platter of sin with Chilli
1. Radish cake, sliced or bite size pieces. Amount depends on how hungry you are.
2. An egg - optional
3. Cai por, finely minced, optional
4. Light soya sauce, if required
5. Chilli sauce - optional
6. Spring onions, finely sliced, amount depending on taste
7. Pork lard, vegetable oil or oil of your choice
8. One clove or more garlic - roughly chopped
9. Black sweet sauce, amount depending on taste
1. Pork lard was used to fry up this dish with minced cai por. For healthier version, use vegetable oil. Fry the radish cake first and when heated through over high heat, fry cai por. When cai por 'pop' around, add garlic, fry till aromatic. Do not burn garlic.
Mix well and cut cakes into smaller pieces if desired.
2. If using an egg, crack and beat egg lightly. Spread over cake and mix well.
3. Amount of sauces if used, are accordingly to your taste.
4. The only sauce needed for my version was sweet sauce or Ketjap Manis (black sweet sauce) as the cai por I have in stock was very salty indeed thus light soya sauce was not necessary.
5. I appreciate eating this dish by using toothpicks especially the tiny weeny bits and the surprise findings of garlic and cai poh amidst the kueh.