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.

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


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.


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.

Tortilla Rellena (Stuffed Potato Omelette)

Served all over Spain, tortilla is a well-loved and versatile dish that can be eaten at breakfast, later in the day as a tapas or as a light supper. Perfect to pack for a picnic too.
Spain's version of fast food is served from street vendors. The tortilla de patata, or potato omelette, is sometimes called the national dish of Spain. It's always served during the fiestas that Hemingway loved so much.
Another common way to eat tortilla is to place it inside a bocadillo or baguette sandwich. Simply cut a length of baguette, slice in half lengthwise and insert a piece of tortilla.

1. One ready made tortilla de patata
2. Eight pieces crab sticks - Sliced
3. Three tablespoons of mayonnaise
4. Dash of white pepper
5. Dash of hot paprika (optional)
6. Three pieces iceberg lettuces - shredded

1. Slice tortilla patata horizontally into halves.
2. Mix crab sticks, mayonnaise and white pepper - toss gently
3. Spread crab mixture on half of the tortilla
4. Sprinkle hot paprika on crab mixture (if using)
5. Spread iceberg lettuce and top with other half of tortilla.
6. Slice into serving portion and serve with a side salad of your choice.

1. It's delicious eaten warm or cold on its own without any stuffing.
2. Sometimes, I have combinations of shrimp, prawns and crab sticks as stuffing or tuna and hard boiled eggs.
3. If using frozen crab sticks, bring just enough water to cover crab stick to a boil. Plunge crab stick in boiling water for a minute, remove immediately, pat dry and slice.

Click on the external link below to find out how to cook tortilla de patata