|
Ingredients:
Makes one 7 inch square
1 radish (approx. 500g)
2 cups water
2 nos. chinese sausages,
skinned then diced
4 nos. chinese mushrooms,
soaked till soft then diced
20g dried shrimps, soaked
till soft then roughly chopped
2 nos. shallots, sliced
3-4 tbsp oil, for frying
Extra oil for greasing
150g rice flour
30g wheat
starch (tung min flour)
Seasoning:
1 tsp salt
1 tsp sugar
1/2 tsp chicken granules
(optional)
Few drops of sesame oil
Dash of pepper
Hoisin sauce to serve
Method:
-
Skin and cut radish with a knife to long thin strips (Pic.
1, Note 1). Place radish with 2 cups of water in a pot.
Bring to a boil, reduce heat and simmer until radish is soft (Pic.
2). Let cool.
-
Clean and grease a 7 inch
square pan with oil.
-
Clean and soak both dried
shrimps and dried mushrooms until soften. Chop dried shrimps
slightly. Cut mushrooms into small cubes (Pic.
3).
-
Soak chinese sausages in
water to ease the removal of casing. Cut sausages into small cubes.
-
Heat up oil in a pan/wok.
Fry sliced shallots until fragrant. Add in chinese sausages, mushrooms
and dried shrimps and continue to fry until fragrant. Season with
the seasoning ingredients. Set aside to let cool a little.
-
Drain cooked radish well.
Save and obtain approx. 200ml of the juice from the boiling of radish.
Pour away the excess or top up with water if not sufficient.
-
Combine rice flour and
wheat starch in a large mixing bowl. Pour radish juice and mix with a
hand whisk to obtain smooth batter. Add cooked radish and the rest of
the fried ingredients into the batter (Pic.
4). Mix well. Pour mixture into the greased pan (Pic.
5).
-
Steam over rapid boiling
water for 1 hour or until chopstick inserted into radish cake comes out
clean.
-
Remove from steamer and let cool
completely before slicing. Reheat in steamer or microwave. Serve with
hoisin sauce (tim jiong). Alternatively, pan fry with some oil until
golden brown.
Notes:
-
The portion of water to radish is
important in determining the texture of the final product. I always give
flexibility to my students when I teach so I will do the same here. The
above suggested amount of the water serves as a guide for a texture that
I think is good. Try it out and adjust to your family's preference. At
the end of the day, your family members will be the ones who are going
to appreciate your goodies :)
Add cooked radish to form a batter while it is still hot
so that a thick nice paste is formed before steaming.
To save time, it is actually a more common practice to
shred the radish with a shredder. Cutting, instead of shredding, the
radish does improve the texture of the radish cake. Again, cutting is an
alternative way from me for your consideration.
|
|
(1)
(2)
(3)
(4)
(5)
Click to enlarge
|
