Fried Radish Cake

Serves: 2 | Preparation Time: 15 mins

Ingredients:

• 3 tbsp Knife Rice Bran Oil
• 1 tsp Knife Thai Fish Sauce
• 3 cloves Garlic, minced
• 2 tbsp Chai poh (pickle radish)
• ½ tbsp Sambal chilli
• 3 Eggs, lightly beaten
• 1 stalk Spring onion, sliced
• 1 stalk Coriander leaf, chopped

Radish Cake:

• 3 tbsp Knife Rice Bran Oil
• 500 gm White radish, peeled and grated
• 1 tsp White pepper
• 1 tsp Salt
• 1 tsp Sugar
• 300 ml Water
• 150 g Rice Flour

Method:

1. Heat 2 tbsp of Knife Rice Bran Oil over high heat. Add white radish, pepper, salt, sugar and 50ml of water and stir well. Cook for 15 mins.

2. Mix rice flour with 250ml water evenly. Pour flour mixture into cooked radish. Cook for another 15 mins until it forms a firm dough consistency.

3. Grease baking pan with remaining oil evenly. Pour mixture into pan and spread the mixture into an even layer using the back of a spoon. Steam for 45 mins. Cut cooled radish cake into cubes. Set aside.

4. Heat Knife Rice Bran Oil over high heat. Add garlic and chai poh, stir fry till fragrant. Add radish cake and fry till aromatic and looks greasy. Add in sambal chilli and Knife Thai Fish Sauce, toss to mix. Add eggs, some spring onions and coriander leaves. Let eggs set before flipping radish cake in sections

5. Divide the carrot cake to quarters using the spatula for easy flipping. Flip over the carrot cake portions, and let it cook till both sides turn golden brown.

6. Transfer to serving dish, garnish with more spring onions and coriander leaves, serve hot.

Recipe is courtesy of Allspice Institute.

Any unauthorised copying, distribution and production is strictly prohibited.