Another thing - if dried cuttlefish is unavailable, you can substitute with dried shrimp or chinese sausage (lap cheong). Or dried mushrooms? I guess you can be adventurous and experiment ;)
A note of caution: it does take some practice to get this dish right, so don't be disheartened if it doesn't work out on the first few attempts. I have had my fair share of unsatisfactory results too ... it's all part and parcel of learning, no?
So, thanks to J, I remembered I haven't had Radish Cake in a while. I used to order it every time I have dim sum, but ever since I've learnt to make this, I have stopped eating anything but my own. Kinda like never ever buying a cake once you've learnt to bake, I suppose!
Here it is again, in its full crusty-crispy-charred-along-the-edges glory :) Holy yum! The step-by-step recipe is here. I hope you'll enjoy it as much as I do!
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Love the char!
ReplyDeleteyumm... I have never made this myself.. only had it at dim sum restaurant... thanks for sharing this, I will try this one day! :)
ReplyDeleteLooks so delicious!!
ReplyDeleteHmm...yummy Chinese carrot cake. Perfect with Teochew Kungfu tea. :-)
ReplyDeleteAngie's Recipes
MMMMMMMMM,...it looks delicious!!
ReplyDeleteYum Yum Yum!
I love radish cakes, I always order them whenever I go to a dim sum restaurant! Yum!
ReplyDeleteThis looks too good!
ReplyDeleteOh, apart from taro cake, radish cake is my favourite, both reminds of Chinese New Year, a.k.a. long vacation for me, haha.
ReplyDeleteYour radish cake is stunning, it looks crispy on the outside and soft radishy on the inside. Thanks for the recipe. I'll try it out when I have time, I know it's very time consuming and difficult, but it'll be great fun and nothing beats anything homemade.
omg this is making me so so hungry!
ReplyDeleteyou make me want to have dim sum RIGHT NOW!
i might just try this out ;)
Yummy!
ReplyDeleteoh i like this! i usually buy this as a huge block from the store and cut it up and fry it. hehe :)
ReplyDeletecame across your blog when i was googling for ngoh hiang recipe the other day. Wonderful recipe and I'm making it for a potluck tomorrow!I'm in Vancouver, Canada, so a blog like yours reminds me of Singapore. Read my musings about life in Canada at http://vancouvermusings.blogspot.com/
ReplyDeleteEllie: Hi five!
ReplyDeletemycookinghut: Yes, try! Thanks!
Alice: Thanks!
Angie: Absolutely!
Sophie: Thanks!
Cooking Gallery: Yum, indeed!
pigpigscorner: Thanks!
Kenny: Thanks! Yes, CNY comes to mind. It becomes easier the more you make ... I guess that's what they mean by practice makes perfect ;P
muffinsareuglycupcakes: Thanks! Hahaha!
Linda: Thanks!
A Vietnamese Summer: Hehe ;)
Natalie: Thanks for dropping by and please keep your eyes peeled cos I am gonna post a recipe for Teochew Ngoh Hiang soon! :)
I can't believe you made your own radish cake and this looks yummy. I particularly like the charred crispy ends.
ReplyDeleteHOLY YUM is right. This looks delicious. I love almost anything with that kind of brown crusty crunchy outside.
ReplyDeleteThank you for your kind comments on my blog. I hope you make the panna cotta!
I just learnt that this radish cake is eaten during CNY in HK. All these while, I only ate it as tim sum. Your cakes with the special 3"C" characters are making me drooling now!
ReplyDeleteIve never tried radish cake. yours looks sooooo good and crusty. I must gv it a try one day soon.
ReplyDeleteHello, thanks for dropping by my blog.
ReplyDeleteYour radish cake looks really mouth watering. :)
My gosh, that radish cake look so tempting. I wish it will just jump out of the monitor for me to eat :)
ReplyDeleteHi everyone, thanks again! :)
ReplyDelete