550g shredded white radish
25g Chinese sausage, chopped finely, you can leave this out or substitute this with halal dried beef (bah kua)
25g dried shrimps, soaked, roasted and chopped finely
25g dried shitake mushrooms, soaked and chopped finely.
Mix together to make a watery batter:
300g rice flour
50g 'tung mien' flour (or known as dim sum flour, find in supermarkets)
1 tsp salt
1 1/2 tbsp sugar
1 tsp chicken stock powder
1/2 tsp white pepper
1/2 tsp freshly ground black pepper
4 small red onions (shallots) , sliced thinly and fried till crispy
Steam radish for 15-20 minutes. Then mash it.
Add in dried shrimps, sausage and watery rice batter. Mix in seasoning and shallot crisps and stir the mixture well.
Cook mixture for two to three minutes over medium low heat, stirring all the time, until the mixture turns to a thick paste.
Pour the paste into a greased cake tin or oven safe container. It's better to be a low square or rectangle container, so you will have thinner slices and also easier to cut into squares.
Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 35 to 45 minutes.
Pan fried version - serve with chili sauce or on its own
Remove the cake and allow it to cool thoroughly before cutting into slices. If you plan to shallow or pan fry it, then cut into bigger slices. If you want to stir fry it with taugeh and sambal, cut into smaller cubes. Basically, just stir fry your garlic, onions and belacan, then add in your taugeh. After that toss in your raddish cake cubes, add in your seasonings: dark soy sauce and light soy sauce, ground black pepper, chopped green onions - and maybe one egg or two if you wish. My version is the light version (no sambal and dark soy sauce cause dad's not taking these stuff)