An array of ingredients can go into the cake, be it ham or shiitake mushrooms. My late maternal grandmother brought a nutty texture to her radish cake by adding braised peanuts.
Mom makes this savoury cake quite often, especially since I like it so much.
Mom used 800g of white shredded radish.
Mom heated the wok and fried the aromatics which consisted of garlic and shallots.
After she dished out the fried garlic and shallots, she stir-fried minced dried prawns and preserved radish till fragrant.
After that, minced meat is added to the wok. Sometimes, Mom used diced meat too.
After stirring the meat for a while, the shredded radish is added, together with some salt and pepper.
Mom added 4 large cups of water to simmer the radish. Sometimes, Mom used soup stock instead of water.
Mom then added a packet of rice flour into the wok. The fried shallots and garlic went into the wok at this time too. Mom stirred the mixture to a smooth consistency.
Then she transferred the mixture into a tray.
Mom coated a spoon with cooking oil and pressed the mixture down.
Then she steamed it for 45 minutes over high fire. It looks like this after steaming.
The steamed radish cake is in fact delicious enough to eat it on its own. However, we like to pan-fry it. I always like it browned, with the edges crisp and burnt.
Sometimes we dice it and pan-fry it with eggs, with extra preserved radish and topped with spring onions.
Growing up eating yummy homemade radish cake, I have pretty high standards for it, and so far store-bought ones seldom satisfy ;p.
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