Method:
1. Cut dried shrimp, Chinese mushroom and shallots into small tiny pieces.
2. Then fried with 1 tablespoon of Olive Oil.
3. Cut white radish into BIG cubes, and put in the blender together with the 500ml of water.
4. Drained out the blended radish and keep the 500ml of water. At this stage, you will have more than 500 ml of water, is ok, just discard the excess water.
5. Then drained out the water from the radish using a clean white cloth. ( I missed out this part, hence the inner part of my radish cake is a bit wet, but it is ok after the next day. will try again next attempt)
6. Mixed all the seasoning into the 500 ml of water. Then boiled together with dried shrimp, Chinese mushroom and shallots.
7. Add in the radish, and pour into a 20cm baking pan.
Pressure Cooker:
1. Place a cloth in the pressure cooker.
2. Then place the steamer rack.
3. Place baking pan on top the steamer rack.
4. Add in 4 cups of water.
5. Use STEAM MODE and KEEP PRESSURE TIME FOR 55 minutes.
6. Do not cut immediately.
7. Cut when it completely cool.
8. Air fried @ 190 C for about 5 minutes.
9. Now you can have Chinese Radish Cake with some Chilli Sauce with a cup of Chinese Tea.
Note:
By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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