Sunday, March 27, 2016

Radish Cake

Only this year that I had tasted Radish Cake in Binondo.  Yup, it's at Wai Ying again.  I don't usually experiment tasting other Chinese dish in this restaurant but without fail, I always love their dish.  One night after work, my friends and I decided to eat at Wai Ying after work.  It's our way to catch-up and relieve ourselves from stress.

Then, one of my friends ordered Radish Cake just to try how it taste.  It comes in three pieces, fried to golden brown and just for around Php80.00.  We were blown away by how delicious it is and ordered another set but this time we asked the waiter to toast it a little more for crunchier texture.  Their Radish Cake is so succulent.  The exterior is crunchy but when your teeth sink into the dish, the inside is soft and so flavorful.

Today, I decided to cook this dish.  However, since I can't find authentic Chinese Sausage in the grocery, i just used chorizo Macau.  I used half a kilo of radish and shredded it.  Oh boy!  This dish requires lots of chopping and shredding.  The hot weather is really tiring me to work in the kitchen so I'm exhausted after cooking this dish but it's worth the energy.

This recipe is best eaten when fried.  Most of the recipes I found suggest frying the sliced radish in a thin layer of oil in the skillet.  However, in my case, I prefer all sides to be crispy and golden brown so I decided to deep fry my radish cake.


1/2 kilo                                             Radish, peeled and grated
3 Cups                                              Water
220 grams                                         Chorizo Macau, finely chopped
2 Tablespoons                                  Water
4 pieces                                            Shiitake Mushroom, finely chopped
1/4 cup                                             Dried Shrimp, Cleaned and finely chopped
1/2 teaspoon                                     Rock Salt
1/2 teaspoon                                     Black Pepper
1 1/2 cups                                         Rice Flour
3 Tablespoons                                  Water from boiled radish
Oil for deep frying
4 Tablespoons                                   Oyster Sauce
2 Tablespoons                                   Light Soy Sauce
2 Tablespoons                                   Brown Sugar
1/2 teaspoon                                      Black Pepper
1/2 cup                                              Water
1/2 teaspoon                                      Cornstarch
2 Tablespoons                                   Water


Boil together radish and water for 40 minutes.  Drain and set aside.

In a frying pan, combine chorizo Macau and water.  Start heating until the fat from the chorizo ooze out.  Saute for 5 minutes.  Add mushroom. dried shrimp, salt and pepper.  Saute for another 5 minutes.

In a bowl, combine boiled radish and sauteed ingredients.  Mix until well incorporated.  Add rice flour and water.  Mix until a consistent batter is formed.  Pour in 8x8 oiled baking pan.  Steam for 40 minutes.  Cool completely.  Slice into 2x2 and deep fry.  Serve with the dipping sauce.

Do not commit the same mistake as I did.  Let it cool completely before cutting.  It will be firmer compared when it is still warm.

For the dipping sauce, combine oyster sauce, light soy sauce, sugar, pepper and water.  Simmer for three minutes.  Combine cornstarch and water, mix well.  Add into the dipping sauce little by little until desired consistency is achieve.  You can also add chili flakes for extra kick.


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