Daikon Series: Radish cake

My last visit to SB was a fruitful one as I brought back home a stalk of fat radish. I used half for my oden soup (check out my previous post) and saved the other half for radish cake. I always order the pan fried radish cake when I patron at the dim sum restaurants. So far the radish cake by Full Moon Restaurant, The Hague tops my list. I simply fall in love with the texture - not too soft or too hard, and you can taste the chunky shredded radish in every bite of the savoury radish cake.

If you are lucky, you may get the ready-made radish cake from the Asian grocers, usually at the frozen food section. Since it cannot be found in the Asian grocers here, I attempted to make my own, in order to satisfy my craving for radish cake.  It could be pretty time consuming to make a pan of radish cake, but it could be rewarding after all. I wouldn't say my radish cake is perfect, but I am super proud of my radish cake as they tasted so good. But I regretted for not making it in a bigger quantity. 

800g grated radish
300g rice flour
560g water
4 tbsp dried shrimps (soak in water for 20min, chopped)
4-5 tbsp shallot oil
salt and pepper
Oil for pan-frying

Steamed radish cake
1. In a mixing bowl, add in rice flour and water. Stir well until no lumps.
2. In the pan, add in shallot oil, chopped dried shrimps, grated radish, salt and pepper. Stir-fry for 3-5 min.
3. Add in the rice flour and water mixture. Constantly stir until the batter is slightly thickened.
4. Transfer the radish batter into a baking pan and steam it for 15-18min under medium high heat.
(Do grease the baking pan surface with some oil beforehand).
5. Cool the steamed radish cake in room temperature.

Stir-fry radish cake
6. Cut the radish cake into 4x4cm square.
7. Heat up some oil in the skillet. Pan-fry the radish cake until both sides are lightly browned.

The radish cake is ready to be served. Don't forget to enjoy it with a dash of spicy sriracha chili sauce. Yum!

Homemade Chili Oil and Chicken Dumpling

I made chicken dumplings today and I also made some homemade spicy chili oil to go with the dumplings. The chili oil is very simple to make and you can actually make a big amount and store them in the bottles for later use. The bottled chili oil can last for 2 weeks, if kept in room temperature. You may store it for longer, up to 3 months, when store in the refrigerator.

The chili oil is so versatile that you can use it for almost anything i.e. sauce for dry noodle, spicy soup base for ramen or even any type of stir- fry dishes. Let’s check out how simple it is to make your own chili oil at home.


4 tbsp peanut oil
1 tbsp grind pepper
2 tbsp chili powder
1 1/2 tbsp sugar
1 tsp salt
2 tbsp soy sauce
2 tbsp vinegar
2 cloves garlic (diced)
1 stalk spring onion (chopped)

1. Mix chili powder, grind pepper, salt, sugar, garlic and spring onion in a bowl.
2. In a pan, heat up oil.
3. Once the oil is heated, slowly pour the over the chili mix.
4. Add vinegar and soy sauce. Stir well.

Cereal Fish Fillets

I first made the dish few months ago. It was a great success and I was super thrill on how delicious the dish tasted. I was drooling awhile when the dish was done. I was so eager to sample the dish and totally forgot to snap a photo of the final dish. By the time I realized, the dish was half gone.

Since I love the dish so much, I am making it again ^_^. I used shrimps for my previous dish, but I am using plaice aka flatfish for today's recipe. You can use any types of white fish. As for the Nestum cereal, they can be found in the Asian grocers.


250g plaice (sliced)
2 tsp egg white
1 tsp salt
1/2 tsp white pepper
1 tsp cooking wine
15g plain flour
15g corn starch
40g butter
cooking oil

Cereal Mixture

1 cup Nestum cereal
1 tbsp sugar
1 tbsp milk powder
1 tsp salt
1 tsp pepper


1. Marinate the fish fillets with egg white, salt, pepper and cooking wine. Marinate for 30min.
2. Mix plain flour and corn-starch together, mix well. Coat the marinated fish fillets in the flour (both sides).
3. Heat up cooking oil in the pan. Pan-fry the fish until both sides are lightly browned. Set aside.
4. In the pan, add in butter. Once butter is melted, add in the cereal mix. Stir fry for 2-3 min.
5. Add in the fish fillets into the pan again. Lightly stir until all the fish fillets are well coated with the cereal.

Note: If you are using the 3-in-1 Nestum cereal sachet, please skip adding sugar and milk powder.

Spicy Noodles - Little Couple Dry Noodle

Taiwanese product

If you love spicy, springy and chewy noodles, this would be the type of noodles for you. Introducing here is a product from Taiwan, named Little Couple Dry Noodle. Unlike other type of noodles, the noodle is sun-dried. Non-fried noodles are normally healthier. Apart from this, there is no additional preservative added and only plant-based oil is used for the recipe. In another words, the noodle is vegan-friendly.

For dried noodles, I always prefer the wider and thicker noodles as they tastes better. Springy and chewy texture is also something I am looking for a bowl of perfect dried noodle. You have it all, in this pack of noodle. 

Little Couple Dry Noodle from Taiwan

Just a gentle reminder that the chili oil accompanied in the packet can be pretty spicy for some. So, please be gentle with the chili oil. Try not to pour all in at once, but to add gradually and adjust the spiciness level as per your liking. As for me, I only used half packet of the chili oil and saved the half for my dumplings :)

Daikon Series: Daikon Radish Oden

I do not usually shop at SB. I somehow made an unusual trip there early of the month because my vitamin supply was running low and I need to restock :( Guess what I spotted in the fresh produce section while shopping in SB? Daikon radish!! 

Ever since my first try of daikon radish oden in Osaka few years back, I instantly fell in love with daikon radish. Daikon radish is rare to find in common supermarkets here, so there is no way I could go home without it. I happily brought back home the fattest stalk which I could find in the supermarket and made my favourite oden hotpot for dinner that night.

Daikon radish in the hotpot are usually cut into huge chucks for stewing. This it to prevent the radish from tearing apart after long hours of cooking. In the interest of time, I cut my radish into bite size to speed up the cooking time. I also used the instant dashi powder for my oden soup.

500g daikon radish (cut into bite size cubes)
1 sachet instant dashi powder
1 litre water
1 cube Knorr vegetable cube
2 tbsp soy sauce
1 tbsp sugar
a pint of salt
1 stalk spring onion (chopped)
fish cakes (variety)
1 carrot (bite size cubes) - optional

1. With 1 litre water in cooking pot, add in instant dashi powder, vegetable cube, soya sauce, carrot and daikon radish. Cook until daikon radish turn soft.
2. Add in fish cakes, sugar and salt. Cook for 3-5 min or until fish cakes are cooked.
3. Sprinkle chopped spring onion and serve the soup hot.

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