INGREDIENTS (SERVES 2 with seconds)
For the Rice Cakes
250g rice flour
30g tapioca or cornflour
1 small daikon, grated and squeezed of excess water
450ml cold water
generous pinch (or one eighth tsp) of bicarbonate soda
1 tsp salt
1 tsp fried garlic flakes (totally optional)
The Rest
1 – 2 tbsp veg oil (I don’t use much oil)
3 cloves garlic, sliced widthwise
2 handfuls beans sprouts
2 tbsp chye por (found in most Chinese grocers)
2 eggs, lightly beaten
1 tbsp dried shrimp, soaked in hot water for 20 minutes, then pounded
1 tbsp (or to taste) chilli paste, or 1 fresh chilli, pounded or sliced
2 -3 tbsp dark soy sauce
2 tbsp light soy sauce
You will need an 8″ x 8″ square dish or something similar, lightly greased.
METHOD
1. Rice Cakes. Mix all the dry ingredients together, then gradually, stir add the water, stirring with a wooden spoon. Lastly, stir the daikon in. You’ll end up with a very sloppy mix.
2. Pour this batter into the prepared dish and steam for 30 – 45 minutes, until firm. Keep an eye on it, if you see it rising, take a sharp knife and pierce through, that should take care of it.
3. When done, let it cool thoroughly, for at least 6 hours, to facilitate cutting.
4. Cut in cubes of about an inch square.
5. To fry: Heat the oil up on high heat in a roomy wok or frying pan.
6. Fry the garlic, dried shrimp and pickled radish for about 30 seconds.
7. Add the eggs, let them set for 30 seconds, then scramble lightly.
8. Add the rice cakes to the still wet eggs, stir, then add the soy sauces & chilli. Mix thoroughly.
9. Add the bean sprouts and cook for a couple of minutes, check seasoning & adjust if necessary.
10. Sprinkle with spring onions & squeeze some lime juice all over, serve immediately.
