31 December 2014

Fried Lo Bak Gou (Pan Fired Radish Cake) 煎罗卜糕



I'm thrill to be able to come back to my kitchen, concentrate to bake and cook for my family, a personal space that is calm and able to quiet my heart.

Today is the last day of year 2014, year-crossing to 2015 I have made fried radish cake or fried lo bak gou as a snack for my love one. It is easy to make, no complicated steps, just need to fry the radish properly and steam the radish mixture until translucent then you will get a satisfying end product. A crispy crust with a soft inner radish cake! Yummylicious! The steamed radish cake can be stored in freezer for later consume. Thaw the radish cake in room temperature before pan fry.     

The recipe is from Eileen and referring to Cass also. I omitted the dried shrimps in it and add a bit of salt so Gabriel can take the fried radish cake safely.

8 x 8 inch square pan
350g radish, shredded 
1 tsp salt
250g rice flour
30g tapioca flour
30g wheat starch 
1 tbsp minced garlic
2 tbsp sliced shallots
800ml water
3 tbsp cooking oil

1.5 tbsp sugar
1/2 tbsp black peppers
1 tsp sesame oil
1/2 tsp salt 

1. In a bowl, add shredded radish, add 1 tsp salt to it, mix well. Wait for 1 min then squeeze out the water in radish. The shredded radish has to be as dry as possible.
2. In another bowl, add in all flour, mix together, add 1/2 of the water, stir well until no flour lumps found.
3. In a frying pan, heat up cooking oil, fry the garlic and shallot until fragrant. Add the shredded radish, stir fry for a while, add the remaining 1/2 of the water, fry for a min then add the seasoning. Cook until it is boil, continue to let it simmer for another 2 mins. 
4. Lower the heat, gradually pour in the flour mixture and continue stir the mixture until it is slightly thicken. Remove from heat immediately.
5. Pour into the mould (I lined my mould so it is easier to dislodge later), steam for 35~40 mins. 
6. Let it cool down completely before cut into pieces, fry the radish cake on a pan until both side is golden brown. Serve warm with dipping sweet chili.