As I gradually grow older Experiencing the tastes of life more and more. The ups and downs, sweet or bitter Washed away with time. Some of them are forgotten little by little. But there is always a memory hidden in the depths, never forgotten The taste of mom’s cooking! When I was a child I was a nibbler and a nitpicker To make my meals enjoyable and nutritious. Mom always tried hard and I could feel her love in every meal! Now that I’m grown and Mom is old It’s time to return the love on Mother’s Day By cooking the dish that she is best at and also my favorite pan-fried sausage radish cake I just know my mom will love it because it’s made with a daughter's true love!
Ingredients
Sticky rice: 3/5 cup Water chestnut powder: 2 tbsp. White radish: 23 oz. (peeled) Sausage: 3.5 oz. Dried shrimp: 1 oz. Water: 1 1/5 cup Camellia oil: 7 tsp. Sesame oil: 1 tsp. Salt: 1 tsp. Sugar: 2 tsp. Chicken powder: 1 tsp. White pepper powder: 1/5 tsp.
Sticky rice: 3/5 cup Water chestnut powder: 2 tbsp. White radish: 23 oz. (peeled) Sausage: 3.5 oz. Dried shrimp: 1 oz. Water: 1 1/5 cup Camellia oil: 7 tsp. Sesame oil: 1 tsp. Salt: 1 tsp. Sugar: 2 tsp. Chicken powder: 1 tsp. White pepper powder: 1/5 tsp.
Instructions
Shred white radish into 3mm strips and place into container. Bring water to boil, steam white radish for 10 minutes. Steam sausages for 15 minutes. Dice into 2mm cubes after cooling. Wash dried shrimps. Soak for 5 minutes with water, chop after draining. Add sticky rice, water chestnut powder, salt, sugar white pepper powder, chicken powder and sesame oil into a container. Add 1 cup water and stir until mixed. Pour camellia oil into the wok and add chopped shrimps. Fry at medium-high until aroma emerges. Add sausage and continue to fry for 2 minutes.Add steamed radish and 1/5 cup of water.
Shred white radish into 3mm strips and place into container. Bring water to boil, steam white radish for 10 minutes. Steam sausages for 15 minutes. Dice into 2mm cubes after cooling. Wash dried shrimps. Soak for 5 minutes with water, chop after draining. Add sticky rice, water chestnut powder, salt, sugar white pepper powder, chicken powder and sesame oil into a container. Add 1 cup water and stir until mixed. Pour camellia oil into the wok and add chopped shrimps. Fry at medium-high until aroma emerges. Add sausage and continue to fry for 2 minutes.Add steamed radish and 1/5 cup of water.
Cover and cook for 2 minutes. Pour into the mixture while still hot. Stir well and place into mold brushed with oil. Place into steamer after water is boiled and steam for 45 minutes.
Wrap steamed sausage radish cake in plastic wrap after cooling at room temperature.
Store in refrigerator overnight. Unwrap and slice.
Heat the wok and add 1 tsp. camellia oil. Add sliced radish cake and fry until golden with a medium to low heat.
Serve.
