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Although you use four cooking methods (frying, simmering, steaming and frying) to complete the dish, it is fairly easy.
10–12 servings
Ingredients
600 g (1.3 lb) daikon radish
6 dried shiitake (black) mushrooms
200 g (11.5 oz) minced pork
10 cloves shallots
1,000 ml water
3 tablespoons oyster sauce
1 tablespoon sugar
½ tablespoon salt
½ tablespoon white pepper
½ tablespoon five spice powder
300 g (11.5 oz) rice flour
Vegetable oil
Method
- Peel, and grate radish finely, put aside.
- Soak mushrooms until soft. Clean and trim stalks. Cut into short, thin strips.
- Cut shallots into short, thin strips.
- Heat some oil in a wok, add mushroom and shallots, and stir-fry at a medium heat for a few minutes until fragrant.
- Add minced pork, and continue to fry until brown.
- Add oyster sauce, sugar, salt, pepper and five spice powder. Fry for 2 minutes.
- Add radish to wok, mix in, continue to fry at medium heat until radish threads are soft (10–15 minutes).
- Add 600 ml of water, stir, bring to a boil, cover and simmer for 2 minutes.
- In a large bowl, add 400 ml of water to rice flour, mix till smooth. Add to wok gradually, while continuing to stir as mixture thickens.
- Lightly grease a large pan. Place mixture into a pan. Steam for about 40 minutes.
- Allow to cool before running a knife around the inside edge of the pan and carefully turn the cake out onto a cutting board as you would for a sweet cake.
- Cut cake into 1 cm (1/2") slices, then cut into manageable size pieces for the frypan.
- Heat a tablespoon of oil in a flat frypan, and fry radish cake on each side until golden brown and crisp.
- Serve as is or with chilli or soy sauce.
Notes: Rice flour (rice powder) is not the same thing as rice starch. Most Chinese use a rice cooker to steam the radish mixture, but any steamer will do. |
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