Lor-Bark-Go!

Cantonese Style Radish Cake (serves 5-6)
Adapted from Amy Beh's recipe as featured in The Star 16 Feb 2010
Main ingredients:
250g rice flour
450ml water
300g shredded radish
200ml hot water
35g dried shrimp, soaked and coarsely chopped
35g dried mushroom, soaked and thinly sliced
20g diced Chinese sausage
3 tbsp vegetable oil
1 tsp sesame oil

Seasoning:
1.5 tsp salt
25g sugar
1/2 tsp pepper

How to make:
1) Mix flour with water and seasoning to make a batter
2) Cook shredded radish with hot water in a saucepan and cook for 10 minutes (low heat) until radish is soft
3) Add in oil and sesame oil
4) Add in dried shrimp, mushroom and sausage
5) Mix in batter and stir gently, cook under low heat until mixture turns into a sticky paste
6) Transfer into a greased 20cm cake tin and smooth surface with a plastic spatula
7) Steam over rapidly boiling water for 45-50 minutes until cake is set and firm.
8) Let it cool thoroughly before cutting into slices
9) Heat some cooking oil and fry the slices in a non-stick saucepan until both sides are lightly golden
10) Serve with sweet Thai chilli sauce

My very kind and adorable customers this afternoon...