Recipe Ingredient
- Radish cake
- 2 rice bowls rice flour
- 4 tbsp tapioca flour
- 1 medium to large radish, grated finely and squeezed dry
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1/2 tsp pepper
- 1/4 tsp borax (air abu)
- 1/4 tsp bicarbonate of soda
- 4 rice bowls water
- Frying the Kueh Kak
- 2 cups radish cake
- 1 tbsp chopped preserved turnip
- 2 tsp minced garlic
- 2 eggs
- 2 handfuls bean sprouts
- 1 handful spring onions, chopped
- Oil for frying
- Seasoning
- Light soy sauce
- Vegetarian oyster sauce
- Salt and pepper
Instructions
- Mix all ingredients to form a smooth batter. Heat the mix on the stove for a few minutes till it starts to thicken, stirring all the while. Transfer to a circular baking pan and steam for about 90 mins or until set. Remove from heat and cool thoroughly before cutting into squares. You will have a fair amount of radish cake; enough for a few meals. Once cool and cut, shallow fry the squares (as much as you need) till golden. Set aside.
- Put 2 tbsp oil in wok. When hot, add turnip and garlic. Once fragrant, break in the eggs. Add a dash of light soy sauce to the eggs and scramble them lightly. Add the fried radish cake before the eggs set. Toss the ingredients and add seasoning to taste. Add the bean sprouts (be generous) and spring onions. Toss for a few minutes and serve.
Frying the Kueh Kak
