Chinese White Radish Cake (Lou Bak Gao)

Went to have dim sum with family definitely will order fried Lou Bak Gao. Some people will make it to celebrate Chinese New Year maybe is bringing good luck to family.

Adapted from : Food For Four

2 cups white rice flour
¼ cup wheat starch
1 teaspoon salt
½ teaspoon freshly ground white pepper
15 gm dried shrimp, soaked in hot water to cover for 30 minutes (or more if you like the taste of dried shrimp)
1 pound white radish 
2/3 cup finely chopped Chinese sausage
2/3 red scallots finely chopped
3 spring onions, finely chopped (I'm omit and replace with chai poh (preserved radish/turnip)


Method: 

1. In a large bowl, combine rice flour, wheat starch, salt and pepper. Set aside.
2. Drain and finely chop the shrimp.
3. Peel the white radish and grate it through the small holes of your grater. Put the grate radish in a muslin cloth or a clean kitchen towel and squeeze out as much of the liquid as you can into the bowl. Measure out the collected juices and add enough water to the juice to make 3½ cups.
4. Pour the white radish liquid into a medium pot. Add the grated white radish and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 minutes. Mix in the sausage, scallots, chai poh and chopped shrimp, cover, and cook for 5 minutes longer.
5. Remove from the heat. Slowly add the rice flour mixture and mix continuously until free of most large lumps. The batter will be thick and sticky and a little lumpy.
6. Set up the steamer and bring to a boil over high heat.
7. Brush the pans with a little oil . Dip a spoon into cool water and use the back of the spoon to smooth out the surface of the batter.
8. Carefully place  the filled pans on the steamer rack, cover, and steam for 40 minutes. 
9. Remove the pot from the heat. Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the radish cakes to cool to room temperature. 
10. Un-mold onto a cutting board and cut into desired pieces. Fry them on medium high heat in oil, until crispy and browned, about 4 minutes on each side. Serve with oyster and/or hot sauce.

Notes: 

Can keep it frozen after cutting if you like to fried it later.
Can add any ingredients you prefer to make more tasty.

Peanut Cookies

I make these lovely peanut cookies on Chinese New Year, the result is so good. My monster like it so much thank Cooking Crave for the recipe. But have reduce the sugar level because the first batch coming so sweet.

Adapted from: Cooking Crave

600 gm fried peanuts, removed skin and grind finely.
370 gm flour 
350 gm icing sugar (I'm reduce to 200gm)
1 tablespoon butter, soften at room temperature (optional - but, the cookies will be more fragrant with it)
2 tablespoon peanut butter (creamy) (optional - but, cookies will be more peanut aroma if we add it)
Peanut oil for mixing
1/2 teaspoon salt (taste the dough and add more if it's not salty enough )
1 egg, beaten with pinch of salt for glazing

Method: 

1. Shift flour and icing sugar together in a mixing bowl. Add in the grind peanut, butter and peanut butter, mix well. Slowly add in peanut oil and mix until it can form into soft dough, ( didn't measure the oil, just mix it slowly until the dough can roll into ball without breaking. Be careful, don't over mix the oil) (Use a wooden spatula to mix it before using our hand...the dough will be oily and sticky at first) 
2. Form into small balls, place onto a greased baking pan, or we can lined the pan with grease paper. Press top of the balls with a small round shape mould (Can use pen cap) Glaze with beaten egg.
3. Bake in pre-heated oven at 180C for about 20-25mins till it crack a bit and golden brown. Remove from oven and let it cool before storing them. (Let the cookies cool before moving them into container as the cookies that's still warm breaks easily)

Notes: 

I'm bake at 160C(fan). Every oven is different.