Cook time: 60 mins + plus increasing pressure and pan-frying time
Yield: two glass containers (each 19.5cm x 14cm x 6.5cm) or one 7-inch round tin
Ingredients:
- 1 kg radish
- 170 gm rice flour
- 4 Tbsp wheat starch (澄麵)
- 1 (40 gm) Chinese sausage (臘腸)
- 55 gm Chinese dried shrimps, soaked until softened
- 60 gm dried radish, soaked for 10 minutes and squeezed the excess water out
- 2 shallots, minced
- 3/4 cup salt-reduced chicken stock (or homemade salt-free stock)
- white pepper, to taste
- Peel the radish and grate it into strips. I used a food processor. It’s done within a minute or so.
- Blanch the Chinese sausage in boiling water to remove excess grease. It also helps to cut easily. Drain up and cut into dices.
- Heat a little of oil over medium high heat. Add the diced Chinese sausage. Cook until oil is released. Add the dried shrimps and dried radish. Saute until aromatic. Set aside.
- Heat some more oil to sauté the shallot. Toss in the shredded radish. Sprinkle white pepper to taste. Stir to combine. Pour in the chicken stock. Cook until the radish turns soft and translucent.
- Remove from heat. Sift in the rice flour and wheat starch. Combine thoroughly. You’ll get a thick batter. Stir in the Chinese sausage, dried shrimps and dried radish. Transfer the batter into the glass containers or tin.
- In your Instant Pot, put a trivet inside. Pour in 1½ cup of water. Cover the lid with the pressure handle to “sealing” position. Press “Manual” button and cook for 40 minutes. Run quick release.
- Remove the radish cake from the pot. Let cool completely for easily cutting into pieces. Pan-fry them over medium high heat. Serve immediately. You may enjoy it as it’s when fresh from the pot if desired. The leftover can be kept in fridge for up to 2 weeks.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
