This is my second favourite hawker food in Malaysia....available for breakfast and dinner..I still remember the Chinese uncle with a big wok frying this deliciously smelling dish at the entrance of the morning market near my parents; house.....the only thing about this dish is that I find it a little too oily for my taste and so I decided to actually try making this at home and it resulted in my kitchen smelling gloriously delicious ;) and it tasted just like the one that you can get at the hawker stalls (maybe a little better , hehe)..so here goes, my fried radish cake :
Serves 3-4 persons.
1.Making radish cake :
1 medium sized white radish - grated thinly
200 gm rice flour
200 ml water
water for steaming
a bit of salt
Place grated radish in a heatpoof plate. Heat water in a pot and steam the radish till it turns translucent. You can also use a steamer. (whatever method convenient for you).
Remove and let it cool. Add radish into a metal cake pan. In another bowl, mix together rice flour and 200 ml water. Add the solution to the steamed radish. Mix well.
Steam again on high for about 30 - 40 mins. It will be a bit firm to touch. Remove pan from heat. Let it cool and then place in the refrigerator for 7-8 hrs or overnight so it firms up.
2. Frying the radish cake:
1/2 tbsp. non spicy chilli paste (chilli boh)
2 eggs, beaten
3-4 cloves garlic , minced
a small bowl of beansprouts, rinsed
2 tsp fish sauce
dark soy sauce, accordingly
salt and white pepper to taste
spring onion, chopped
canola oil for frying
Remove radish cake from refrigerator about 10-15 mins prior to frying. Cut it into small pieces.
heat some oil in a non-stick pan. Stir-Fry the radish cake pieces till slightly browned. Add in the garlic and chilli paste. Add some salt. Fry till aromatic.
Add in the beansprouts, stir.
Add fish sauce, soy sauce and pepper, mix well. Now, pour in the beaten eggs, all around the radish cake. Let it set a bit and then flip over from side to side till it is all well mixed. Add more pepper and salt if needed.
Serve hot with spring onions...;)