Yield: 1 servings
|1 \N||Mouli; white radish,|
|\N \N||; weighing about 500g|
|90 grams||Rice flour|
|1 tablespoon||Wheat flour|
|1 \N||Batch white radish cakes; cut into rectangles|
|2 \N||Garlic cloves; finely crushed|
|2 tablespoons||Light soy sauce|
|1 teaspoon||Dark soy sauce|
|\N \N||Ground white pepper|
|30 grams||Fresh beansprouts; rinsed and drained|
|3 \N||Spring onions/scallions; cut into 2.5cm|
|\N \N||; slivers|
Trim and peel the mouli and cut into small cubes. Using a food processor or blender, mash the radish as finely as possible. This will have to be done in 2 batches. Mix the mouli thoroughly with the rice and what flours and turn the mixture into a shallow tin or heatproof dish, about 20cm square; it should come about 2cm up the sides. Heat up a steamer and steam the cake for about 30 minutes from the time the steamer is hot. If you are using a thicker dish you will have to steam it for a little longer. When an inserted knife comes out clean, remove from the heat and allow to cool and dry out completely. It will set more solidly as it cools. Cut the cake into rectangles about 1 inch or so.
In a wok heat half the oil. Add the radish cake pieces, stirring and turning constantly, fry until they are browned on all sides. Remove from the pan and set aside. Add the rest of the oil and reheat. Add the garlic and fry until golden brown. Break in the egg, stir to mix and cook for a few seconds until the egg starts to set. Add the reserved fried radish cakes and mix. Quickly add both the soy sauce, sugar, pepper, beansprouts and spring onions. Mix quickly and thoroughly. Turn on to a serving dish.
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Carlton Food Network
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