Kaladkarin Diaries

Ramblings about food, cooking, recipes, travels, history and walking around Manila.

Radish Cake (Chai Tao Que)

“Mama, I don’t like to eat vegetables… I’m not a goat!” those were the words I heard from my eldest son, Miles when he was 4 years old during our dinner. Everyone on the table started snickering, some faces even turned red trying to stop themselves from laughing. It’s cute if he wasn’t my kid. I went tiger mom on him, my eyes narrowing and my right eyebrow raised.

That incident made me think… my kid can’t avoid vegetables forever. Then I realized, I used to hate vegetables… especiaĺly green leafy vegetables and radish in my soup. I almost fell off the chair, that’s it. I started to eat vegetables or at least tried eating them when my ahma made chay tao que (radish cake). I can’t guarantee my kid to love or at least give vegetables a chance, but it was worth a try. Apples don’t fall too far from a tree, right?!

I made a batch of chay tao que at home and with two choices of dipping sauce… ketchup and garlic mayo. Of course I didn’t tell him it was made of raddish! He would have ean out of the house before I finish my sentence.

Well, my plan was a success! He ate the radish cake and when I told him it was made from radish, he just stared at me for about almost a minute… then told me it wasn’t so bad. He still avoided veggies like plague until I out him under martial law at home- no video games or tv!!!

Here’s the recipe for chay tao que (radish cake):

Ingredients:

1 kg Chinese white radish (daikon), shredded
1 1/4 cups rice flour
1/4 cup wheat or potato starch
2 pcs Chinese sausages, chopped
5 pcs black mushrooms, hydrated
1 cup dried shrimps, hydrated for 15 mins
2 shallots, thinly sliced
2 cups water (include mushroom soak)
pinch of white pepper and salt to taste

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Instructions:
1) In a large bowl, mix together rice flour and wheat starch. Set this aside.

2) Add a little oil into a heated wok. Fry the Chinese sausage for a minute or so.

3) Add rehydrated shrimps and fry until fragrant.
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4) In the same wok, add a little more oil. Fry the shallots until they are soft. Add radish and stir-fry for a couple of minutes. Season with white pepper and salt. Add the chinese sausage and rehydrated shrimps.
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5) Add water. Cover the wok and cook over medium heat until the radish has turned tender and translucent. This will take about 4-5 minutes.
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6) Once cooked, transfer this (carefully) into a large bowl. Add the flours and stir to mix.

7) Add the cooked ingredients and stir until well-distributed. You should be able to stir the mixture without needing much force. (If you find that you need to put in quite a bit of effort to stir, add a little water.)
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8) Transfer the mixture into a lightly greased 7×7-inch pan, or 8-inch round pan, or 2 9×5-inch loaf pans.
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9) Smooth the tops and steam over high heat for 45 minutes to 1 hour. To test if the cake is done. insert a chopstick into the cake. If it emerges cleanly, then it is ready.
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10) Cool the cake, wrap with cling film and refrigerate for 4 hours before cutting into pieces and pan-frying them with a little oil. Serve with oyster sauce, ketchup or garlic mayo… take your pick. Enjoy!

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