Saturday, May 26, 2007

Dinner Saturday 26 May - White Radish Cake with Prawns, Baby Corn & Broccoli

White Radish Cake with Prawns, Baby Corn & Broccoli

1 serving white radish cake
100g prawns
125g broccoli, separated into florets
50g baby corn

3 cloves garlic, crushed
5 mls sunflower oil
100mls fish stock
50mls Shao Shing
1 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon Nam Prik Pow
3 spring onions, sliced
handful fresh coriander

Add the oil to a wok or skillet and dry the white radish cake until browned. Remove and reserve. While the cake is frying, steam the broccoli & baby corn together

Fry the garlic in the same pan for about 1 minute, then add the fish (or vegetable) stock, Shao Shing, fish sauce, sugar and Nam Prik Pow. Bubble together for a minute or so, then add the prawns and white radish cake.

Arrange the white radish cake and prawns on a plate. Add the steamed veggies, spring onions and coriander to the skillet with the sauce and toss together. Arrange around the white radish cake & prawns and serve.

Nutrition Data for meal
Calories (kcal) 411.7
Carbohydrate (g) 43.2
Protein (g) 30.8
Fat (g) 13.0
Fibre (g) 6.5

Well, I said back in late April that had forgotten how much I enjoyed white radish cake and I must try making it at home, so this was first attempt.

It came out pretty damn tasty! I added the Maggi cube because they always remind me of Indonesia and Thailand. Some ruminations about Maggi cubes here .

White Radish Cake
450g white radish (also called mooli or daikon)
125ml water
1 Maggi stock cube
10g dried Shrimp

120g brown rice flour
30g plain white flour
200mls water

1 tablespoon unrefined sugar
1 teaspoon salt
½ teaspoon white pepper

Peel & grate the mooli. Combine with the water, stock cube & dried shrimp in a non-stick pan. Simmer over low heat for 10 to 15 minutes until radish is soft and the liquid has evaporated.

Mix together the flours and the 200mls water to form a paste. Add to the cooked mooli and simmer together over very low heat for 5 minutes or so, until a thick mixture is formed. Watch carefully so it does not burn.

Add the sugar & seasoning and stir the mixture well.

Turn the paste into a greased 20cm square cake tin. Smooth the surface with a spatula. Place it in a steamer and steam over high heat for 35 to 45 minutes, until firm. The cake will firm as it cools, but it should be pretty well set before you stop cooking - no liquidy or excessively jiggling centres!

Allow it to cool thoroughly - overnight is best. Cut into slices and pan fry before serving with a sauce of your choosing. This recipe adapted from one found in The Star newspaper (Kuali), Phillipines (online). You can also add sauteed shallots and/or dried sausage (for meat eaters) to the mix.

Makes 4 servings
Nutrition Data per serving
Calories (kcal) 169.5
Carbohydrate (g) 33.2
Protein (g) 5.4
Fat (g) 1.7
Fibre (g) 1.8

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