Clem's chai tau kueh

Chai tau in the Hokkien language means radish and kueh means cake. It is similar if not the same as the Cantonese Lo Bak Go which is often mistakenly called "turnip cake" (there is no turnip). This cake is often a dim sum offering.

It is relatively simple to make with frying, mixing, steaming and then frying stages.

INGREDIENTS

• Radish (500  g)

• Rice flour (120 g); increase this if you wish to have a firmer cake
  Experiment by substituting some rice flour with wheat flour

• Dried shitake mushroom (6 pieces)

• Dried shrimp (30 g)

• Spring onion (2 sprigs)

• Sugar (1 tsp)

• Black pepper (1 tsp)

• Water (240 mL)

Vegetarians and vegans may chose to leave out the shrimp.

The ingredients to add to radish for chai tau kueh

METHOD

• Soak the dried shitake mushroom and dried shrimp in water until plump.

• Grate the radish and set aside for its juices to drain.

• Finely dice the mushroom and the shrimp.

• Finely slice the spring onion.

• In a little oil, fry the mushroom, shrimp, spring onion and black pepper.

• Squeeze the grated radish as dry as possible and then add to the fry.

The mix of radish, shrimp, mushroom, spring onions and pepper at the frying stage before the addition of rice flour

• Stir the rice flour into the water and add the sugar.

• Add the rice flour slurry to the fry, mixing quickly to ensure an even thickening of the mix.

• When the mix is thick and heavy, it is ready for moving it into a non-stick or well-oil pan.

• Layer the thickened mix into a suitable sized pan, cover with aluminium foil and steam for some twenty minutes or until the mix is cooked (test by inserting a skewer - it it comes out clean, the mix is cooked).

• Let the mix cool and then set aside in a refrigerator until ready to use.

• Before serving, cut the mix into suitable sizes and fry in oil until golden brown.

The mix after steaming

As served after frying

ENJOY YOUR EFFORTS!