STIR-FRIED DAIKON RADISH CAKE (Lo Bak Gou 萝卜糕). Another recipe inspired by @woon.heng. I haven’t had these for forever. These are usually made with dried shrimps, so thanks, @woon.heng, for this recipe. Unfortunately, I didn’t have preserved radish, bean sprouts, or Chinese chives. I used 5 diced fresh shiitake mushrooms, 4 green onions, and 1 chopped shallot instead. Turned out yummy still! 😋
400-500 g shredded Daikon radish
1 small carrot shredded (about 1/2 cup)
1 cup fresh mung bean sprouts
¼ cup chopped Chinese chives
1 tablespoon preserved radish
1 teaspoon garlic
2 teaspoons sambal oelek, optional
1 tablespoon soy sauce
oil for cooking
salt & pepper to taste
Batter (mix into a thin batter)
1⅓ cup [210g] rice flour used Thai rice flour
2 cups room temperature water
1 teaspoon salt & pepper
In a heated non-stick pan, cook daikon & carrot until the daikon turns translucent and all water has evaporated over low-med heat. Add in the batter & cook into a thick paste, then season. Transfer the mixture into a 9X5 loaf pan and cover it with foil, if needed. Steam over high heat for 30 minutes or until a cake tester/fork comes out clean. Let the cake cool it completely/refrigerate overnight before cutting it.
To make the stir-fried version, loosen the cake with a knife & cut it into bite-sized cubes.
Heat a non-stick pan with oil then pan-fry cake cubes until golden brown on all sides. Using the same pan, sauté garlic and preserved radish until fragrant.
Add in the chili sauce, if using & return the cake cubes back into the pan and season with soy sauce. Finally, add the veggies in and cook until the veggies are slightly tender. Serve warm.
#wholefoodsplantbased #vegan #meatless #veganrecipes #easyvegan #easyveganmeals #plantbasedrecipes #plantbasednutrition #plantbasedliving #sooh_plantbaseddishes #forksoverknives #daikonradishcake