..CHINESE CUISINE..
My hubby loves to cook and I like to eat..so compatible kan??..today my hubby made a special dish for me..Fried Radish cake..black version..really oishii..serius..this is actually chinese cuisine..this is the first time I ate Fried Radish cake or in chinese ‘Char Tow Kway’ He found this recipe from rasamalaysia.com..I want to share this recipe with you..
INGREDIENTS:
Part 1 – Making the Radish Cake
1 medium radish (about 700g when grated) + 50ml water (my hubby add some carrot also)
200g rice flour
250ml water
1/4 tsp salt
METHOD:
My hubby loves to cook and I like to eat..so compatible kan??..today my hubby made a special dish for me..Fried Radish cake..black version..really oishii..serius..this is actually chinese cuisine..this is the first time I ate Fried Radish cake or in chinese ‘Char Tow Kway’ He found this recipe from rasamalaysia.com..I want to share this recipe with you..
INGREDIENTS:
Part 1 – Making the Radish Cake
1 medium radish (about 700g when grated) + 50ml water (my hubby add some carrot also)
200g rice flour
250ml water
1/4 tsp salt
METHOD:
1. Over a very low flame, steam grated radish + 50ml 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.
this is my hubby's Radish Cake..tadaaaa..
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.
this is my hubby's Radish Cake..tadaaaa..
Use half of the steamed radish cake above (enough for 1 or 2 persons)
1 to 2 tbsp chai poh (preserved radish/turnip)
1 to 2 tbsp chai poh (preserved radish/turnip)
2 to 3 eggs, lightly beaten
3 cloves minced garlic
About 2 tsp fish sauce* (or slightly more, if you like)
3 tbsp oil (vegetable oil or lard oil)
Dash of white pepper
Chilli sauce (optional, as much as you like)
About 1 tbsp Rose Brand Thick Sweet Sauce (omit this if you are frying the white version)
About 2 tsp fish sauce* (or slightly more, if you like)
3 tbsp oil (vegetable oil or lard oil)
Dash of white pepper
Chilli sauce (optional, as much as you like)
About 1 tbsp Rose Brand Thick Sweet Sauce (omit this if you are frying the white version)
3 stalks chopped spring onion
Coriander leaves for garnishing
(Teochew cuisine is one of the few which makes use of fish sauce due to Chaoshan’s coastal land.)
METHOD:
1. Cut up steamed radish cake into small chunks. Smaller chunks will crisp better, and the result is a more delicious plate of Chai Tow Kway. You want a contrast in texture – a crisp exterior and a soft interior. And those really small, charred, crispy crumbs? Heaven.
2. In a non-stick skillet, heat oil and fry radish cake chunks till lightly browned and slightly crisp. Heat should be medium high.
Coriander leaves for garnishing
(Teochew cuisine is one of the few which makes use of fish sauce due to Chaoshan’s coastal land.)
METHOD:
1. Cut up steamed radish cake into small chunks. Smaller chunks will crisp better, and the result is a more delicious plate of Chai Tow Kway. You want a contrast in texture – a crisp exterior and a soft interior. And those really small, charred, crispy crumbs? Heaven.
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 beaten eggs all over radish cake. Allow the eggs to set slightly before flipping over in sections. It’s OK if it starts breaking up when you flip over; you don’t need to have a perfect whole. At this stage, you can dish up and serve with spring onions if you are making the white version.
6. Drizzle Rose Brand Thick Sweet Sauce and stir fry to mix well. Dish up and sprinkle liberally with spring onions. Garnish with coriander leaves.
My hubby's Fried Radish cake..delicious!
4. Add fish sauce, pepper (and lashings of chilli sauce, if you like it spicy). Fry to coat evenly with seasoning.
5. Pour beaten eggs all over radish cake. Allow the eggs to set slightly before flipping over in sections. It’s OK if it starts breaking up when you flip over; you don’t need to have a perfect whole. At this stage, you can dish up and serve with spring onions if you are making the white version.
6. Drizzle Rose Brand Thick Sweet Sauce and stir fry to mix well. Dish up and sprinkle liberally with spring onions. Garnish with coriander leaves.
My hubby's Fried Radish cake..delicious!
Bye for now from LOVE KITCHEN
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