First, peel the
Daikon (5 cups)
. Divide into two portions. One portion, shred into strings with a julienne peeler. For the other portion, hand slice into pieces and then julienne into bigger strips. Set aside.
Dried Shrimp (1 oz)
Dried Shiitake Mushrooms (0.5 oz)
Small Dried Scallops (1 oz)
in water until completely hydrated, about 2 hours. Retain the soaking liquid.
Roughly chop the dried shrimps, finely dice the dried shiitake mushrooms, and finely shred the dried scallop into thin fibers.
In a hot wok, add the radish strips. Toss around until slightly wilted. Then add in the soaking water. Cover with a lid and lower the heat. Simmer and cook for another 10 minutes until nice and soft, stirring occasionally before done.
Remove and drain the softened radish through a sieve and collect all the radish juice from the softened radish in a bowl. Use a spoon to press as much juice out from the cooked radish.
From the drained radish juice, measure out 1 cup of juice and leave to cool down a bit. Set aside the drained radish in a bowl.
Prepare the flour batter. Place the
Rice Flour (1 cup)
Tapioca Starch (4 Tbsp)
into a mixing bowl. Then pour in the 1 cup radish juice and using a whisk, mix well until there are no lumps and a smooth batter is formed.
Heat a little oil in a wok and saute
Garlic (3 cloves)
till fragrant. Add in the
Chinese Sausage (1)
and over low heat, fry the sausage till the pork fat is released. Then, add in the diced mushrooms, dried shrimp, dried scallop, and sauté till aromatic.
Add in the drained radish and stir fry to get everything evenly distributed.
Mix in the
Salt (1/4 tsp)
Granulated Sugar (1/2 tsp)
Chicken Stock Granules (1/2 tsp)
Ground White Pepper (1/2 tsp)
Turn the heat to low and pour in the flour batter. Stir quickly to make sure all ingredients are well incorporated. Cook until the mixture turns into a thick paste. Turn off the heat.
Lightly oil the bottom and sides of a heatproof steaming tray. Transfer the radish paste onto the oiled tray. Smoothen the top using a spoon or spatula and make sure there are no gaps on the sides of the tray. We are ready to steam the radish cake.
Prepare the steamer by bringing water in a wok to a boil. Steam the radish cake for 40-50 minutes or till a toothpick inserted in the middle of the cake comes out clean.
Remove from steamer and leave to cool on wire rack. Garnish with
Toasted White Sesame Seeds (1/4 cup)
Fried Shallots (2 Tbsp)
Spring Onions (1 bunch)
Red Chili Pepper (1)
Allow it to cool completely before cutting. Serve with dipping chili sauce and hot Chinese tea.