I have been craving for some stir-fried radish cake this month. I only have eaten it once and fell in love with it. I did not grew up with this dish although I am a Malaysian and it is a common hawker food. When we were working in Senai (Johor state), we frequently visit pasar malam (night market) to buy dinner. It was cheaper to buy food rather than cooking for only two people. One pasar malam day, walking on the bustling streets with rows of food hawker stalls lining up beside the street and trying to decide which to have for dinner, I saw people crowding on one of this food hawker stall. This heavily pregnant woman with her first child got curious and walk closer to see what kind of food that hawker stall is selling. The hawker is Chinese and most of his waiting customer were Chinese but they were one Malay couple waiting too. So I asked what food it is to the closest customer waiting beside me. She thought I was Chinese at first glance which is a common mistake that I am used too, they told me that the dish is made of radish and egg. So with some persuasion to convince dear husband, we tasted stir-fried radish cake for the first time 4 years ago. That stir-fried radish cake made such an impact that we still remember the day we first taste it. So now skip the memory lane. We had so much daikon this year that I had to come up different ways to prepare it so members of our small dining table won't complain that much. On top of that, all of us are not a big fan of daikon yet. Last week, I posted recipe for Steamed Radish cake. Here is another way to enjoy the prepared steamed radish cake ~ stir-fried radish cake.
Stir-fried Radish Cake (recipe adapted from Terry Tan's The Thai Table cooking book)
200gram steamed radish cake (previous post linked)
2 tablespoon cooking oil
2 Eggs lightly beaten
2 tablespoon sweet soy sauce
Your favourite chili sauce to taste
One spring onion finely chopped
Slice the steamed radish cake into bite size pieces.
Heat oil in a wok.
Stir-fry radish cake and eggs for about 3 minutes (you can also add chicken, prawn or other vegetables).
Add sweet soy sauce and chili sauce.
Mix well and remove from heat.
Garnish with chopped spring onions.
Don't you love to cook food that don't use many ingredients and taste so good.
I can't live without a wok in our kitchen. If you happen to visit Malaysia and have the opportunity to visit pasar malam or any hawker stall do try this tasty dish. If you can't do any travelling this year. Then you can make this dish. As we like this dish, daikon has confirmed its place in each of spring and fall season planting plan. In true appreciation for this dish, all the members of our little dining table has agreed.