Fried White Radish Cake (Loh Pak Koh)

I tried a new dish today and it was taken from kuali.com. I highly recommended this website to whoever who are looking for Malaysian food recipes. You will never go wrong using their recipes!

Ok, back to the topic.

Today’s dinner is FRIED WHITE RADISH CAKE or it’s commonly known as LOH PAK KOH or LOH PAK KOU.

Here’s the recipe from kuali.com and I’ve also put in my own recipes/steps after that.

Ingredients:
# 550g shredded white radish
# 125ml water
# 25g Chinese sausage (optional), chopped finely
# 25g dried shrimps, soaked, roasted and chopped finely

Mix together to make a watery batter:
# 300g rice flour
# 50g ‘tung mien’ flour (or known as wheat starch/flour)
# 650ml water

Seasoning:
# 1 tsp salt
# 1 1/2 tbsp sugar
# 1 tsp chicken stock granules
# 1/2 tsp pepper
# 1/2 tsp ground black pepper
# 4 shallots, sliced thinly and fried till crispy

Method:
1. Combine radish and water in a saucepan and simmer over low heat for 10 to 15 minutes until radish is soft and the liquid has evaporated.

2. Add in dried shrimps, sausage and watery rice batter. Mix in seasoning and shallot crisps and stir the mixture well.

3. Cook mixture for two to three minutes over medium low heat, stirring all the time, until the mixture turns to a thick paste.

4. Pour the paste into a greased 20cm to 21cm square cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 35 to 45 minutes.

5. Remove the cake and allow it to cool thoroughly before cutting into slices.

6. Shallow fry the radish cake slices and serve with chilli sauce.

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If you wish to make it like those Loh Pak Koh available in the Pasar Malam, below are the recipes created by myself.

Ingredients:
# 4 eggs
# 100g dried radish (or you can it as chai poh, in hokkien)
# 5 cloves of garlic, finely chopped
# 6 handful of bean sprouts
# 2 handful of spring onions
# 3 tbsp olive oil
# 4 tsp light soy sauce
# 3 tbsp dark soy sauce
# 2 tbsp chili sauce
# Dash of peppers

Method:
7. Heat oil in a wok. Add in garlic and dried radish, followed by the radish cakes (which already sliced into cubes). Fry for 2-3 mins.

8. Create a space in the middle of the wok and beat in the eggs. Then, stir the eggs together with the radish cakes and continue frying for another 2-3 mins.

9. Add in light soy sauce, dark soy sauce, dash of peppers and chili sauce and fry for another 2-3 mins.

10. Add in bean sprouts and spring onions then fry for another 1 min and it’s ready to serve.

Tips: It tastes better if you fry them in high heat.. But you must be really good in ensuring that you will not over-cooked or burn whatever that’s in your wok.

Step 1 & 2

Step 3

Step 4

Step 5

The texture must be “springy”.

Please let it completely cool down first before slicing into dices. When it’s hot, it’s still sticky so it’s a bit hard to cut them into a proper cube shape.

I didn’t have the patience to wait so you can see why the shape is kinda messy..

This is what you get after step 7 to 10.

More photos?

Woooo~ Steaming..

Gulp gulp…

Nom nom nom.

Ichi ban!