Ramblings about food, cooking, recipes, travels, history and walking around Manila.
“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):
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
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.
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.
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.)
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!