Fried Radish Cake (Chai Tow Kway)

INGREDIENTS

500 g rice flour
2 tbsp tapioca flour
8 full small rice bowls water (approximately 1.5L total)
1 tbsp oil, plus 3 tbsp for final frying
1 large daikon, peeled and grated
1 tbsp salt
1 tbsp sugar
1 tbsp five-spice powder
Pepper, to taste
1 tbsp pork lard
2-3 cloves garlic, finely chopped or crushed
30 g deep-fried pickled radish
2 eggs
1 tbsp soy sauce
kecap manis, to taste
sliced spring onion, to garnish

RECIPE PREPARATION

Mix 3 bowls of water with the rice and tapioca flours. Boil the rest of water, add and mix until smooth.

Heat a wok over high heat. Add the one tablespoon of oil, radish, salt, sugar and five spice powder. Cook for a few minutes, until radish has softened, seasoning to taste with pepper and more salt. Stirring continuously, gradually pour in the rice liquid. Keep stirring until the mixture is thick (but not solid).

Put mix in a steamer basket and spread it evenly, smoothing the top. Steam over boiling water until cooked (about 30 minutes – test by inserting a skewer into the centre). Allow to cool, then refrigerate overnight to set.

Heat remaining 3 tablespoons of oil in a non-stick pan over high heat.

Cut chai tow kway into bite-sized pieces. Fry with pork lard, garlic and pickled radish (should take a couple of minutes), mashing the cubes a little (this helps them go crisp).

Add eggs and soy sauce and mix through gently, then add kecap manis to taste (it adds sweetness).

Garnish with chopped spring onions to serve.

Comments

Dragon Noodles

INGREDIENTS FOR THE NOODLES 1 tbsp. vegetable oil 3 boneless skinless chicken breasts 2 tsp. garlic powder 1 tsp. cayenne Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 c. thinly sliced green onions 1 red bell pepper, chopped 1 large carrot, cut into matchsticks 1 large zucchini, cut into half-moons 12 oz. cooked lo mein noodles Freshly chopped cilantro, for garnish FOR THE SAUCE 1/3 c. low-sodium sauce Juice of 1/2 lime 2 tbsp. chili garlic sauce (or Sriracha) 1 tbsp. creamy peanut butter 2 tbsp. low-sodium chicken broth RECIPE PREPARATION In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season the other side and cook 8 minutes more. Set aside to let rest 10 minutes, then cut into bite-size pieces. Add garlic and green onions to the skillet and cook until fragrant, 1 minute. Add bell pepper, carrots, and zucchini and cook...

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

Ginger Sesame Beef

INGREDIENTS 1 lb. skirt steak, thinly sliced into 1/4" strips kosher salt Freshly ground black pepper 3 tbsp. cornstarch 1 tsp. plus 1 tbsp. canola oil, divided 1 lb. green beans, trimmed 3 cloves garlic, minced 3" piece of ginger, peeled and grated 1/4 c. soy sauce 1 tbsp. rice wine vinegar 3 tbsp. sugar 2 green onions, chopped 1 tbsp. sesame seeds RECIPE PREPARATION Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated and set aside. In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water. Return skillet to high heat and add remaining tablespoon oil. When the oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy ...

Recipes of the world

Search This Blog