👨‍🍳 Instructions

1. 1

   Prepare the radish: Grate the peeled daikon radish using a coarse grater. Squeeze out as much liquid as possible from the grated radish and reserve the liquid. Set aside the squeezed radish.

   💡 Tip: Squeezing out the liquid helps to achieve a firmer cake. The reserved liquid will be used in the batter.
2. 2

   Prepare the flavoring ingredients: Rehydrate the dried shiitake mushrooms and dried shrimp in warm water until softened. Finely chop them. Finely chop the Chinese sausage. Mince the garlic and shallots.

   💡 Tip: Soaking the dried ingredients intensifies their flavor.
3. 3

   Sauté the aromatics and fillings: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and shallots and stir-fry until fragrant, about 30 seconds. Add the chopped Chinese sausage and stir-fry for another 30 seconds. Add the chopped dried shiitake mushrooms and dried shrimp and stir-fry for 1 minute more. Stir in 1.5 teaspoons of salt, 1 teaspoon of sugar, and 0.5 teaspoon of white pepper. Mix well and set aside.

   💡 Tip: Cooking these ingredients beforehand releases their flavors and aromas.
4. 4

   Make the batter: In a large bowl, whisk together the rice flour and cornstarch. Measure the reserved radish liquid and add enough water to make up 910ml (about 4 cups). Gradually add this liquid to the flour mixture, whisking continuously until smooth. Ensure there are no lumps.

   💡 Tip: Gradually adding the liquid helps prevent lumps.
5. 5

   Cook the radish mixture: Add the squeezed grated radish to the wok with the sautéed ingredients. Stir-fry for about 1-2 minutes. Pour the flour and water mixture into the wok. Stir continuously over low heat until the mixture thickens into a paste. This should take about 5-7 minutes. Stir in 1 tablespoon of sesame oil.

   💡 Tip: Constant stirring is crucial to prevent the batter from sticking and burning.
6. 6

   Steam the radish cake: Grease a 20cm (8-inch) square or round steaming pan. Pour the thickened radish mixture into the prepared pan and spread it evenly. Cover the pan tightly with foil (if it doesn't have a lid) to prevent water from dripping onto the cake. Steam over high heat for 50-60 minutes, or until the cake is firm and a skewer inserted into the center comes out clean.

   💡 Tip: Using foil or a lid that fits snugly prevents condensation from making the cake soggy.
7. 7

   Cool and chill: Let the radish cake cool completely in the pan. For best results when pan-frying, chill the cake in the refrigerator overnight. This firms it up and makes it easier to slice.

   💡 Tip: Chilling overnight is key for achieving clean slices and a crispy exterior when frying.
8. 8

   Pan-fry the radish cake: Cut the chilled radish cake into desired shapes (squares or rectangles, about 1.5-2 cm thick). Heat 2-3 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Pan-fry the radish cake slices for about 4-5 minutes per side, until golden brown and crispy.

   💡 Tip: Don't overcrowd the pan; fry in batches if necessary to ensure even browning.
9. 9

   Serve hot: Serve the pan-fried radish cake immediately. It can be enjoyed on its own or with a side of chili sauce or soy sauce.

   💡 Tip: This dish is best enjoyed fresh off the pan.