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.