Kha-Nom Pak Kard Thod or Fried Radish Cake is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour. Radish cake is usually cut into square-shaped slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and soft on the inside. The non-fried version is soft overall. In Thailand can found on street food with Stir-Fried Radish Cake style…check out @ Tan Kitchen-Thai Kitchen
- 3 cup Shredded White Radish
- 2 tbsp dried Shrimp
- 1 egg
- 3 Shiitake Mushroom
- 1 tsp salt
- ¼ tbsp ground pepper
- 1 ½ cup Corn starch
- ¼ cup boiled peanuts
- 1 tbsp Chinese Wine
- ¾ cup Chicken Stock
- 2 tbsp Sesame Oil
- 3 tbsp Vegetable Oil
- Soak the radishes and than squeezed water out 3 times.
- Soak the mushrooms until soft. Bring to boiled and leave it to cool. Than sliced and leave it.
- Mix corn flour with egg together. Gradually add chicken stock and stir well.
- Add shredded radish, dried shrimp and shiitake mushroom sliced and sesame oil and mix together and continue stir until sticky and remove from the stove.
- Prepare mold and apply oil into the mold.
- Spoon mixture into mold and use spoon press mixture firmly.
- High heat the stove. Take them into the steam of boiling water about 20 minuets or until well done. Leave it to cool. Digging out of the mold. Cut into square shaped.
- Heat oil in a frying pan flat, medium heat. Fry until the color turn golden brown remove and drain.
- Serve with Kikkoman Soy Sauce