Fried Radish Cake

The fried cake that I'm having usually just using rice flour to make it but this recipe mix with radish. The texture and taste coming out so good. Smooth and delicious. Definitely is keep recipe. My eldest monster like it and say will try when back to M'sia for holiday. I'm told her this dishes is famous in KL.

Adapted from : Rasa Malaysia
(with minor changes by monsterandsharkkitchen)

Part 1 – Making the Radish Cake
For the Radish Cake

1 medium radish (about 700 gm when grated) + 50 ml water
200 gm rice flour
250 ml water
1/4 teaspoon salt

Method :

1. Over a very low flame, steam grated radish + 50 ml water in a thick stainless steel pot (or non-stick pot). About 30 mins, or until radish turns translucent. Remove cover and allow to cool.
2. Combine rice flour, salt and water. Mix well to combine.
3. Add rice flour solution to cooled grated radish. Stir and mix before pouring into a metal cake tin for steaming. The final mixture should resemble a somewhat watery coleslaw.
4. Steam on high for 40 mins. Leave it until completely cool (best overnight in the refrigerator), so that the radish cake firms up. It will be easier to handle too, as it will not stick to the knife when you’re cutting.

Part 2 – Frying the Radish Cake

Use half of the steamed radish cake above (enough for 1 or 2 persons)

1 to 2 tablespoon chai poh (preserved radish/turnip)
2 to 3 eggs
3 cloves minced garlic
About 2 teaspoon fish sauce* (or slightly more, if you like)
3 tablespoon oil (vegetable oil or lard oil)
Dash of white pepper
Chilli sauce (optional, as much as you like)
About 1 tablespoon Thick Sweet Sauce (omit this if you are frying the white version)
Chopped spring onion
Coriander leaves for garnishing
Beansprout

Method for frying:

1. Cut up steamed radish cake into small chunks. Smaller chunks will crisp better.
2. In a non-stick skillet, heat oil and fry radish cake chunks till lightly browned and slightly crisp. Heat should be medium high.
3. Add minced garlic and chai poh. Fry till aromatic. Drizzle a little more oil if it is too dry.
4. Add fish sauce, pepper (and lashings of chilli sauce, if you like it spicy). Fry to coat evenly with seasoning.
5. Pour egg to the pan. Allow the eggs to set slightly before flipping over in sections. Add the beansprout. At this stage, you can dish up and serve with spring onions if you are making the white version.
6. Drizzle Thick Sweet Sauce and stir fry to mix well. Dish up and sprinkle liberally with spring onions. Garnish with coriander leaves.

Strawberry Mousse Cheesecake

This strawberry cheesecake is for someone who's love strawberry with light cheese without baking. Easy and delicious. The recipe is coming with strawberry sauce but I'm replace with strawberry gelee layer.

Adapted from : Womanandhome
(with minor changes by monsterandsharkkitchen)

20 cm (8in) springform cake tin
For the base :

175 gm digestive biscuits, finely crushed (can reduce the quantity if you prefer thin layer of biscuits)
75 gm butter, melted (if biscuits have be reduce, butter quantity also need to reduce)

For the filling : 

225 gm strawberries, halved
75 gm caster sugar
6 gelatin leaves, softened in cold water (depend the brand of gelatin, the one I'm using is 5 gelatin's for 570 ml liquid)
300 gm cream cheese
150 ml double cream, whipped
150 ml natural Greek yogurt

For the strawberry gelee layer : 

225 gm strawberries, sliced
2 gelatin leaves, softened in cold water
2 tablespoon caster sugar
2 tablespoon water

Method:

1. Place the biscuits and butter in a bowl, mix well and press into the base of the tin. Chill whilst you make the filling.
2. For the filling, place the strawberries, 2 tbsp of the caster sugar and 2 tbsp water in a saucepan and cook on a moderate until the strawberries are very soft. Puree the mixture in a blender and push through a fine sieve back into the saucepan that you cooked them in. Warm the strawberry puree again and when hot, squeeze the excess water from the gelatin leaves and add to the strawberry puree. Swirl the pan to make sure that the gelatin is completely dissolved. Set aside
3. Place the cream cheese and remaining sugar in a mixing bowl and mix until smooth. Add the cooled strawberry and gelatin mixture and mix again. Add the yogurt and double cream and fold in until thoroughly combined .  Pour over the biscuit base and chill when prepared the top layer.
4. For the top layer, place the strawberries, 2 tbsp of the caster sugar and 2 tbsp water in a saucepan and cook on a moderate until the strawberries soft but not too lumpy. Squeeze the excess water from the gelatin leaves and add to the strawberry mixture. Swirl the pan to make sure that the gelatin is completely dissolved but must slowly because make sure all the sliced strawberries look good. 
5. Take out the pan from fridge and slowly put on sliced strawberries around the cheesecake and the last pour over the remaining mixture on top. Chill for a minimum of 6 hours or overnight.
6. To serve the cheesecake, run a round bladed knife around the outside of the tin and release the tin. Transfer the cheesecake to a serving plate. Slice with a clean and warm knife to get the perfect of every slice cheesecake.