Recipe Ingredient
- 350g white radish, skinned and grated finely
- 500ml water
- 2 tbsp oil
- 200g rice flour
- 50g sago flour
- 550ml water
- 1/2 tsp alkaline water
- Seasoning:
- 1 tsp chicken stock granules
- 1/2 tsp sugar, or to taste
- 1/4 tsp salt, or to taste
- Dash of pepper
- Topping:
- 2 tbsp dried shrimps, chopped
- 1 tsp chopped garlic
- 3 tbsp chopped salted radish (choy po)
- 2 dried black mushrooms, soaked and cut into thin strips
- 1/2 tsp sugar
- 1/8 tsp salt
- 1 tbsp oil
- Garnishing:
- 8 shallots, sliced thinly, then fried for shallot crisps
- Chopped spring onion
- 1 red chilli, seeds removed, shredded finely
Instructions
- Boil radish for 10 minutes. Drain well and set aside. Combine rice flour and sago flour in a mixing bowl. Add 500ml water and 1/2 tsp alkaline water. Mix well, then leave aside for 10 minutes. Strain to remove impurities.
- Heat oil in a wok, add cooked radish and rice flour mixture. Add seasoning ingredients and cook till mixture turns into a thick batter. Scoop a ladleful of batter into a small chinese bowl greased with cooking oil.
- Steam over rapidly boiling water for 20 to 25 minutes or until cooked. Sprinkle with cooked topping ingredients and garnishing, then serve with chilli sauce.
- To cook topping: Heat 2 tbsp oil and fry chopped garlic and choy po until golden. Add dried shrimps and fry till fragrant. Add mushrooms and stir-fry briskly. Add sugar and salt, then dish up.
