Chinese New Year 2008 - Part 6

Yesterday, 7th Feb, was a quietish chill out day for all of us with some visitors and lots of feasting on snacks and a simple lunch cooked by Mum.

Here are more pictures on the making of the radish cakes. It's 'relatively' simple with Mum and Wm being the stars and PT and me as co-stars (shredding, cutting, and washing up as we go).

The ingredients are chopped Chinese waxed sausages, Chinese ham, minced dried shrimps and chopped Chinese dried mushrooms, some garlic/shallots and pieces of ginger, lots of shredded radish and rice flour and finally, seasoning (salt/white pepper/dash of chicken stock).

Fry all the chopped ingredients together till fragrant and put them aside. Then cook and reduce water content of the radish (with knobs of ginger). Remove ginger knobs, add the fried chopped ingredients, adjust seasoning and remove from heat. Add now comes the hard work - stirring in the rice flour till you get to a thick consistency - Wm did all the stirring and this is where her yoga practice comes in handy - the plank, side planks, and arm balances all develops strength in the arms! hehe

Put into loaf tins or any other container you can find, steam for about an hour, keep in fridge and fry till sides are crispy before serving.

This is a traditional recipe handed down from my maternal grandma, to my Mum and now to Wm who has mastered it - so there are no exact measurements. Tightly sealed, they keep very well in a very cold refrigerator but they don't freeze too well; and we still have 3 left to eat - hehe.