Radish Cake

This is what happened when 2 cultures meet... we have vast selection of food to cook... thus enjoy.

Sometimes we just dont know where to start or which to choose from... as there are so many 'childhood' favourites that we want our kids to appreciate with some glimmer of hope that one day... they will reminisce their younger days through their tastebuds too...

H grew up with Chinese food... while I grew up with Malay and Indian food. Between the 2 of us... we 'practically' have 'Malaysia Gastronomic' in our kitchen... Note : I am dropping the 'Mr and Miss' from now on... to be less formal and less alphabets for me to type...  

And Radish Cake~ one of Chinese delicacies... that would have come 'unnoticed' to me... until H came along...
D formerly known as Mr H Jr and E were introduced to Radish Cake on our trip to Kuala Lumpur in January this year... they loved it... especialy D, who adores deep fried food... between them... they almost finished the Radish Cake in record time... Two hungry teens! Looking at D and E ate so heartily... and 2 packets weren't sufficient for both...I made a mental note to get H to cook Radish Cake when we returned home...

Nearly 4 months after our trip... the kids were delighted when we presented them... with Radish Cakes... Believe me ... when I say that these little delights are addictive, and we finished it all, in record time too...

Finally... I am posting this to Muhibbah Malaysian Monday #11 hosted by Sharon of Test with Skewer

Recipe (adapted from Agnes Chang)

500-600g of radish- shred finely

2 garlic - chopped

3 tablespoon of dried prawns - soaked and chopped

120g of chicken breast - diced

salt and white pepper for seasoning

1/2 teaspoon of Chinese Five Spice

300g rice flour

75g tapioca flour

4 cups of water (including water from cooking radish)

For garnishing ~ chopped chillies, thinly sliced spring onions, golden fried shallots

Chilli Sauce to serve

1. Place the shredded radish in a medium size pot with 1 cup of water, boil until the radish is soft and tender. Drain the cooked radish and reserve the water (to be added on to the water above to make 4 cups of water). Leave it to cool.
2. Mix the 2 flours and the water together. Sieve.
3. Heat up wok, add oil and stir fry chopped garlic and dried prawns until aromatic.
4. Add in diced chicken. Cook until the chicken is slightly opaque in colour. 
5. Add cooked radish, batter and seasonings.
6. Meanwhile... spray some oil onto the tray and prepare the steamer. Steam the tray for few minutes.
7. Continue stirring the batter until thickened.
8. Lower the heat and pour the batter into the heated greased tray and steam for 45 minutes to an hour.
9. Leave it to cool. Cut into slices.
10. Heat up the wok with 1/2 cup of cooking oil and fry the radish slices till golden colour on both sides.
11. Garnish and serve with chilli sauce.