Pan-Fried Radish Cake (Lou Bak Gou) - 香煎萝卜糕 (Part 1)

Radish cake is not an easy dish to prepare, unless you have the correct ratio of flour, radish and liquid - you can end up with a too-firm or too-mushy cake. This correct texture recipe with plenty of chinese sausage (lap cheong) and dried shrimps is just the basic for making radish cake itself, extra seasoning can be added to the cake - stir fry ingredients adds plenty of flavor and taste which is then translated as Chai Tau Kway (Part 2). It is usually served two or three pieces at a time as a snack or side dish.

Steamed and pan-fried radish cake are actually both worlds; steamed one embraces the freshness of vegetable juice while the pan-fried embraces grilled aroma. So, which will be your favorite?

... Happy bubbling!


~ Pan-Fried Radish Cake ~

Ingredients:
1.2 kg radish (peeled, cut into 6 cm long and shred)
75 g dried shrimps - heibi (soaked)
150 g chinese sausage - lap cheong (diced)
40 g wheat flour
80 g corn flour
40 g plain flour
160 g rice flour
200 ml cooking oil
1 liter water (divide into half)
25 g sugar
10 g salt

Methods:
1. Mix all flours, sugar and salt to 500 ml of water until well blended.
2. Heat up wok, add oil and fry dried shrimps and chinese sausage for about 10 minutes over low heat.
3. Add balance 500 ml of water and radish into the wok and cover with lids for 5 to 10 minutes.
4. Add in the blended flour mixtures into the wok and combine well.
5. Pour out (4) into a rectangular cake tin and steam over HIGH heat for 90 minutes.
6. Cut it when it is completely cooled or place it in the fridge if you prefer firmer texture.
7. To serve, you can re steam it or pan-fried it until both sides are golden browned.
8. Optional to stir-fry with bean sprouts (taugeh), chive (kuchai), egg, light / dark soy sauce or even with some dried shrimp - Chai Tau Kway (Part 2).

* You can coat with some rice flour before pan-fried




Pan-fried with coated rice flour:

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