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How to make chinese radish cake or turnip cake (lor bak gou)

I don’t know if I’m getting older or what, but am a lot more interested in making traditional chinese dishes nowadays. I hope Liam will grow up knowing and liking food from my part of his heritage.

I love radish cakes or turnip cakes or lor bak gou , especially the fried ones. I always order the dish whenever I eat at dimsum restaurants.

However, I’ve never made one, I don’t really know why. Maybe cause it’s easy to buy them?

Till I found this recipe from Mummy Tong, a Dayrean I follow. After reading her post, I was determined to make it.

I took some liberties with the amount of salt and also omitted one ingredient as I couldn’t find it. Also, this recipe is enough for TWO 8″ x 8″ tins. That’s too much for two people but it didn’t occur to me till much later lol.

Ingredients

(A)

  • 2 pieces or 100 gms Lap yok or Chinese bacon of long chinese waxed sausages (lapcheong), soaked in hot water and diced

  • 100 gm of lapyok or Chinese bacon (I didn’t use this as I couldn’t find it), diced

  • 30 gm of dried prawns, washed and drained

  • 5 small onions, diced

  • A handful of spring onions, chopped

  • About 1 kilo of radish, peeled and grated
  • (B)

  • 400 gm or rice flour

  • 2 tbsp of cornstarch

  • 600 ml of water
  • (C)

  • 2 tsp of salt (original recipe only called for 1 tsp)

  • 1/2 tsp of white pepper powder

  • 1 tsp of white fine sugar

  • 1 tbsp of sesame oil

  • 700 ml of water
  • (D) For garnish

  • Chopped spring onions

  • Fried shallots
  • #1 – Prepare ingredients (A).

    #2 – Still preparing ingredients (A), this is the grated radish.

    #3 – Prepare ingredients (B).

    #4 – Prepare ingredients (C).

    #5 – Fry the onions, dried prawns and chinese sausages in a dash of oil till fragrant.

    #6 – Add the grated radish and cook it down for a couple of minutes.

    #7 – Now add (C) to the mixture and stir.

    #8 – Followed by (B). Stir well.

    #9 – On low heat, keep on stirring till the mixture become sticky and lumpy. This process is quite fast.

    #10 – Now add the chopped spring onions and mix in.

    #11 – Scoop mixture into an oiled tin and cover with aluminium foil. Steam on medium heat for 45 minutes.

    #12 – Chinese radish cakes, DONE! Sprinkle with (D).

    #13 – Nice eaten steamed (dang good with a dollop of sriracha) but you can cut them out into cubes and fry them up with some chinese salted vegetable (choi bou) and bean sprouts too, which is what I am going to do for lunch today :D

    By the way, buy this radish…not the tiny red ones ya. Grate till you die hah!

    Thank you Mummy Tong for such a delicious recipe!

    Posted in: Homemade Recipes, Pork, Rice, Snacks - Continue Reading

    Quick and delicious recipe for baba ganoush

    How funny is the name baba ganoush? It cracks me up just saying it. Baba ganoush. Doesn’t it give you the giggles?

    Baba ganoush.

    Apparently it means “pampered daddy” or something like that. Despite its rather comical/badass name, it’s a very delicious dip made with brinjals or aubergines or eggplants, depending where and how you learnt your English.

    Ingredients

  • 2 large eggplants
  • 130g tahini (sesame paste)
  • 1 1/4 teaspoons coarse salt
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 cloves garlic, peeled and smashed
  • 1/8 teaspoon chilli powder
  • 1 tablespoon olive oil
  • a half bunch of flat-leaf parsley or cilantro leaves
  • #1 – First, prick each eggplant a few times.

    #2 – Place the eggplants on a baking sheet and roast in the oven at 190C for 20 to 30 minutes, until they’re completely soft. They should look like this. Remove from oven and let cool.

    #3 – Split the eggplant and scrape out the pulp with a spoon.

    #4 – You will be left with the skin like this. Can throw these away.

    #5 – Throw the scraped pulp in a blender or a food processor.

    #6 – Add tahini. I got my tahini from a grocer, you can try at any expat friendly supermarket.

    #7 – Followed by lemon juice. Yes, yes, I use lemon juice from a bottle! Of course, juice from a fresh lemon is way better :)

    #8 – Don’t forget the garlic cloves.

    #9 – Chilli powder for some kick.

    #10 – And cilantro leaves. I guess you could omit this if you can’t stand parsley/cilantro. That said, maybe you should just omit making baba ganoush altogether? LOL

    #11 – Taste and season with salt and lemon juice, if necessary.

    #12 – Baba ganoush, DONE!

    Serve it drizzled with olive oil. It’s wonderful with crackers, melba toasts, toasted pita chips or even toasted sliced bread. Very flavoursome and quite healthy. In my case I made it to eat with kebab wraps. Delicious!

    # – Lovely in wraps too.

    If you want to make kebabs, I have a recipe here. Happy cooking!

    Posted in: Homemade Recipes, Vegetarian - Continue Reading

    January updates.

    I kept thinking I blogged here not too long ago. And then I realised that it’s been 25 days. Shit.

    I have been updating my Dayre diligently though, because it’s just easier. Whoever that is still reading this, thank you.

    I guess I should start with the new year. We spent it in Genting, as we had for the previous years. The clock struck 12 while I was breastfeeding Liam, hence the picture below of me with a nursing cover around my neck. That’s okay :)

    ++++++++++

    My son has grown a lot. He’s now a hefty >7kg baby, a far cry from his lightest, at 1.76kg. I am so proud of him. His character is starting to shine though and I can say now that he’s pretty good-natured. The first thing he does the moment he opens his eyes everyday is to smile at us.

    I am now a stay at home mom and I thank my lucky star everyday that I am able to just enjoy every moment of being with Liam while he grows up.

    ++++++++++

    The other day my husband and I were chatting about parenthood and we both agree that it’s one thing that is definitely not over-rated or exaggerated. Parents always say it’s the best feeling ever, it’s fulfiling etc etc etc and of course it is. But you don’t really get it until you produce a flesh and blood of your own. I really feel it’s the most rewarding thing I have ever gotten myself into. And with that a new found empathy for other parents.

    I was watching a musical (Mamma Mia!) with my mother-in-law a few weeks ago and there was a mother seated near us with a toddler who had obviously just learnt to speak. The little girl just wouldn’t stop…..

    I mean, I would give someone a piece of my mind for being noisy over my RM50 movie ticket if you know what I mean. I think the mother must had been sweating bullets as one ticket costed an upwards of RM300. But I kept quiet and stayed positive and just tried to enjoy the show with the extra sound effects. Cause really, I think she would not bring her daughter to the show if she really had a choice. She didn’t need the additional stress from me.

    I hope the universe will reward me with similar empathy should that day come that I am forced to bring Liam to a grown-up event haha.

    +++++++++

    Oh and Liam got bitten by a mossie (I think) and rocked a swollen eye for a few days. We successfully stayed calm and didn’t drive to ER.

    It came down a few days later and he’s my handsome boy again hehe.

    +++++++++++

    I have lost all my pregnancy weight. I didn’t really do much other than breast-feeding and taking care of a baby. This is me most of the time.

    Best weight loss method? Give birth, breast feed and don’t hire help.

    ++++++++++

    Oh and we went for tea at Carcosa Seri Negara. That was nice :)

    Liam even sat in the big boy’s chair while we ate.

    +++++++++

    And we finally got the highchair that we wanted for Liam. It’s got wheels, can be reclined and has adjustable height. It buys us some time to do whatever that needs to be done whenever Liam’s in it. Of course, BabyFirst channel on the tele helps too hehehe….

    What I love most though is that he could watch me while I work in the kitchen. I started cooking more regularly thanks to this chair.

    +++++++++++

    There are more updates really, but I think that’s all for now cause it’s almost 6am and I better feed the baby!

    Thanks for reading whoever you are.

    Posted in: Random Musing - Continue Reading