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Monday 15 August 2011

Stir Fried Radish Cake (Loh Pak Koh or Cai-Tau Kue)

How do you prefer your fried radish cake (Loh Pak Koh) like?  Some like it fry white and some like it with dark sweet soya sauce.  I prefer frying it white and so does my family members.

Fried Radish Cake Ingredients
200g white radish cake (cut into cubes)
½ tbsp chopped garlic
1 tbsp preserved dried radish (rinsed)
2 eggs (beaten)
1 tbsp fish sauce
Spring onion and Chinese parley

1.  Heat 2 tbsp of oil in a non-stick pan.  Stir fry the chopped garlic and preserved
      dried radish till fragrant.     
2.  Add white radish cake and fish sauce.  Stir fry for a while.  Add eggs and fry
      Till both sides crispy.  Sprinkle with spring onion.  Add the Chinese parsley to
       enhance the flavour.

How to make/steamed the Radish Cake
350g White Radish, shredded (I put the whole shredded weighing 400g)
5 tbsps cooking oil
3 tbsp chopped dried scrimps
½ tbsp chopped garlic

Seasoning (Mix all together)
600ml water (I used only 500ml)
1 tbsp sugar
½ tbsp salt
Pinch of pepper

Thickening Glaze  (mix all together)
500ml water
350g rice flour
25g corn starch

1.  Heat oil.  Stir fry garlic and dried scrimps until fragrant. 
2.  Add shredded white radish and stir fry.   

 3.  Add in the seasoning and stir well to boil.  Stir in the thickening sauce.  Cook until the 
      sauce thickens.

3.  Pour the mixture into an 8 inch pan.  Steam for 45 minutes.

Let the radish cake totally cool before cutting to cubes, to stir fry.

Care for a plate now?