Chicken Curry Puffs Recipe

Preparation time: 1 hour 30 minutes
Total cooking time: 35-45 minutes
Recipe makes about 36

Ingredients 

2 tablespoons oil
400 g chicken mince
2 cloves garlic, crushed
1 onion, finely chopped
3 coriander roots, finely chopped
2 teaspoons ground turmeric

1 ½ teaspoons ground cumin

3 teaspoons ground coriander

1 small potato, peeled and very finely diced

1 tablespoon chopped fresh coriander leaves and stems

3 teaspoons soft brown sugar

½ teaspoon ground black pepper

2 small red chillies, finely chopped

¼ cup fish sauce

1 tablespoon lime juice

oil, extra, for deey frying

Chili sauce for dip

Pastry

1½ cup plain flour

½ cup rice flour

½ teaspoon salt

60g  butter

½ cup coconut milk.

Method

1. Heat the oil in a medium wok or pan. Add the mince and cook over a high heat for 3 minutes or until starting to brown. Break up any lumps of mince as it cooks. Add the crushed garlic, onion, coriander roots, ground turmeric, cumin and coriander, and the potato to the wok; stir fry over medium heat for 5 minutes or until mince and potatoes are tender. 

2. Add the fresh coriander, sugar, pepper, chillies, fish sauce and lime juice to the wok; stir until well combined and most of the liquid has evaporated; allow to cool.

3. To make pastry. Sift the flours and salt into a medium bowl  and rub in the butter until the mixture is fine and crumbly. Make a well in the center, add the coconut milk and mix with a knife until the mixture forms a dough. gently knead until the dough is smooth. Cover with plastic wrap and refrigerate for 30 minutes.

4. Divide the dough into two portions. Roll out one portion on a lightly floured surface until it is abouth 3 mm thick and then cut into circles with an 8cm cutter.

5. Place 2 teaspoons of the filling in the center of each circle, brush the edges of the pastry lightly with water and fold over to enclose the filling; press the edges to seal. REpeat with the remaining half of the dough, rerolling the scraps until the dough and the filling are all used.

6. Heat the oil in a large wok or pan. Don't put too much oil in the work; it should be only half full. Deep fry the puffs, in batches, until puffed and browned. Remove from oil with a wire mesh drainer, slotted spoon or tongs; drain on paper towels. Serve hot with chilli sauce or satay sauce.

Fresh Corn Pancakes Recipe

Preparation time: 20 minutes
Total cooking time: 10-15 minutes
Recipe Serves 4-6

Ingredients

2 medium cobs of fresh corn
2 spring onions, finely chopped fresh coriander stems
2 cloves garlic, chopped
2 teaspoons fresh green peppercorns, crushed
2 tablespoons cornflour
2 eggs, beaten
1 tablespoon fish sauce
2 teaspoons soft brown sugar
2 tablespoons oil for frying
chilli sauce

1. Peel the husk from the corn and remove all the fine silk strands. Using a sharp knife, cut downwards along the length of the cobs to remove the kernels; discard the cob.

2. In a bowl, combine the corn, spring onions, coriander, garlic, peppercorns, cornflour, eggs, fish sauce and brown sugar. Beat the mixture, using a wooden spoon, until well combined.

3. Heat the oil in a heavy based frying pan over medium heat. Drop in table spoonful of mixture and cook until underside is golden. Turn the pancakes and cook them for another 30 seconds. Serve immediately with chili sauce.

Hint
The batter is very thin and when cooked, produces a light pancake, so do not add extra flour.

Golden Prawn Puff Recipe

Preparation time: 15 minutes +  30 minutes resting
Total cooking time: 5-10 minutes
Recipe serves 4-6

Ingredients

4 medium red chillies
350g raw prawn meat

½ cup fresh coriander leaves

2 egg whites

1 tablespoon finely grated fresh ginger

2 cloves garlic ( chopped)

1 tablespoon fish sauce

1/3 cup rice flour or cornflour

½ cup oil for frying

chilli sauce for dipping

Method

1. Finely chop the red chilies. Place the chilies in a food processor with the prawn meat. coriander leaves, egg whites, ginger, garlic, chillies and fish sauce.

2. Process all the ingredients for 10 seconds or until the mixture is well combined. Transfer the mixture to a bowl and stir in the flour. Refrigerate the mixture for at least 30 minutes or until you are ready to fry the puffs.

3. Heat the oil in a heavy-based frying pan. Drop rounded teaspoonful of the mixture very gently into the hot oil and cook for 2 minutes, carefully turning them with tongs until golden brown on all sides. Drain the puffs on paper towels and serve immediately with chilli sauce. Golden Prawn Puffs look particularlly nice served with lime wedges and sprig of coriander.

Hint

Do not overprocess or overcook the mixture or it will become tough.

Thai Deep Fried Spring Rolls Recipe

A very tasty Thai recipe style cuisine of deep Fried Spring Rolls. The preparation time for this recipe will be around 35 minutes and cooking time of 15 minutes. This recipe makes approximately 25 spring rolls.

Ingredients

30g dried bean vermicelli
2 cloves garlic
3 coriander roots
1 tablespoon oil
100g raw prawn meat (finely chopped)
150g lean pork mince
1 medium carrot (grated)
3 spring onions (chopped)
2 teaspoons fish sauce
1 tablespoon chilli sauce
2 teaspoons water
25 spring roll wrappers
oil for deep frying
Thai sweet chili sauce or any dipping sauce

Method

1. Break the vermicelli into 4 cm pieces and place the pieces in a heat proof bowl. Cover with boiling water and leave to soak for 4 minutes or until soft; drain well.

2. Chop the garlic and finely chop the coriander roots. Heat the oil in a wok or frying pan. Add the garlic and coriander roots to the wok and stir fry for 30 seconds. Add the prawn meat and pork mince to the wok and stir fry for 5 minutes, using a wooden spoon or fork to break up any lumps as it cooks. Add the carrot, spring onions, fish sauce, chili sauce and noodles to the wok. Stir well and then allow to cool.

3. In a small bowl, mix the cornflour and water to form a paste. Place the spring roll wrappers on a damp tea towel and cover with one end of the tea towel.

4. Place 1 spring roll wrapper at a time, with a corner towards you, on another damp tea towel. Using your fingertip, wet all the edges with the cornflour paste.

5. Place 1 tablespoon of filling in the center of the wrapper and spread the filling out to form a sausage shape. Fold the edges towards the center and roll up the spring roll tightly. Seal the edge with paste. Continue with the remaining wrappers and filling, keeping the spring rolls covered with a damp tea towel.

6. Heat the oil to moderately hot in a wok or deep frying pan and cook the spring rolls 3 or 4 at a time until they are golden brown. Remove from the oil using a wire mesh strainer, tongs or a slotted spoon. Drain the spring rolls on paper towels and serve immediately with a dipping sauce.

Storage time
Filled spring rolls can be frozen in airtight containers, with freezer wrap between each layer, for up to 3 months. Cook while still frozen. Do not defrost before cooking as they will fall apart.

Hints
To test whether the oil is hot enough, lower a small piece of bread or part of one of the spring roll wrappers into the oil; the oil will sizzle straight away if it is hot enough. Wooden chopsticks can be used too.

Spring roll wrappers are paper thin and will dry out if you don't place them on a damp tea towel and keep them covered with one end of the tea towel. If you are  using frozen ones, defrost them before use.

Thai Fish Cakes Recipe

Preparation time: 25 minutes
Total cooking time: 5-10 minutes
Recipe serves: 4-6

Ingredients

450g firm white fish fillets
3 tablespoons cornflour or rice flour
1 tablespoon fish sauce
1 egg (beaten)

½ cup coriander leaves

3 teaspoons red curry paste

1 teaspoon chopped red chillies (optional)

100 g green beans (very finely sliced)

2 spring onions (finely chopped)

½ cup oil (for frying)

Thai sweet chili sauce for dipping

Method

1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chilies. Process for 10 seconds or until well combined.

2. Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.

3. Heat the oil in a heavy based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a Thai sweet chili sauce.

Storage time

If you like, you can prepare the fish patties recipe ahead and store them, covered in the refrigerator for up to four hours.

Fresh Spring Rolls Recipe

Fresh Spring Rolls is one of the most famous starter dish in Thailand and Vietnam. This recipe differs from those of other countries due mostly due to its ingredients; such as vermicelli is often used.


Preparation time: 30 minutes
Total cooking time: nil
Recipe makes 8

Ingredients

50 g dried bean vermicelli
2 cups hot water
8 dried rice paper wrappers
16 medium cooked prawns (peeled)
16 fresh Thai basil leaves
1 cup fresh coriander leaves
1 medium carrot, cut into short thin strips
1 tablespoon grated lime rind
2 tablespoons chili sauce

Dipping Sauce

1/3 cup cold water
1 teaspoon sugar
2 tablespoons fish sauce
1 tablespoon white vinegar
1 small red chili, finely chopped
1 tablespoon chopped coriander leaves and stems

Method

1. Soak the bean vermicelli in the hot water for 10 minutes and then drain. Drip a rice paper wrapper into lukewarm water, allow to soften and place on a work surface. Place 2 prawns side by side in the center of the wrapper and top with 2 basil leaves, 1 tablespoon of coriander, a few carrot trips, a little lime rind and a small amount of rice noodles. Spoon a little chili sauce over the top.

2. Press the filling down to flatten it a little; bring in two sides and roll up the parcel. Lay seam-side down on a serving plate and sprinkle with a little water; cover with plastic wrap. Repeat with remaining ingredients.

3. To make Dipping Sauce. Place the cold water in a a small bowl; add the sugar and stir until it dissolves. Stir in the fish sauce, vinegar, chili and coriander leaves an stems. Serve the spring rolls with Dipping sauce.

Note
Rice paper wrappers must be kept moist or they become brittle. Continue to sprinkle with cold water while rolling up and if leaving for any length of time before serving.

Corn Flakes Sunshine Muffins Recipe

Ingredients

2 cups corn flakes, crushed to crumbs

1 ½ cups all purpose flour

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

¼ cup granulated sugar

½ cup raisins

1 egg

¾ cup orange juice

¼ cup milk

¼ cup vegetable oil

1 tsp grated orange rind

Method

1. In a mixing bowl, combine crushed cereal, flour, baking powder, soda, salt and sugar. Stir in raisins.

2. Beat together egg, juice, milk and orange rind. Add to dry ingredients, stirring just until moistened. Spoon batter into greased or paper-lined muffin cups, filling about ¾ full.

3. Bake in 200°C for about 10-20 minutes or until lightly browned.

This recipe makes 12 muffins.

Corn Flakes Butter Crunch Squares Recipe

Ingredients

1/3 cup butter or margarine

¾ cup firmly packed brown sugar

½ cup corn syrup

½ cup smooth peanut butter

1 tsp vanilla extract

3 cups corn flakes cereal

¾ cup peanuts

Method

1. In a large heavy saucepan over low heat, melt butter. Stir in sugar and corn syrup. Cook over medium heat stirring constantly until sugar is dissolved and mixture is bubbly. Remove from heat. 

2. Blend in peanut butter and vanilla. Add cereal and peanuts, stirring until thoroughly coated.

3. Press firmly and evenly into buttered 2 L (23cm) square pan. Chill until set about 45 minutes. Cut into squares.

4. Store covered at room temperature.

This recipe makes approximately 25 squares.

Corn Flakes Mocha Cookies Recipe

Ingredients

1 cup all purpose flour
1 cup whole wheat flour

¼ cup cocoa powder

2 tsp baking powder

½ tsp salt

1 cup corn flakes cereal

2 tsp instant coffee powder

1 cup margarine

1 cup firmly packed brown sugar

3 egg yolks

2 tsp vanilla flavoring

¾ cup icing sugar

1 tbsp milk

Method

1. Combine flour, cocoa, baking powder and salt. Set aside.

2. Measure corn flakes cereal and coffee powder into small bowl. Stir and combine. Set aside for 3 minutes.

3. Beat margarine, brown sugar, egg yolks and vanilla until smooth. Mix in cereal mixture. Add flour mixture and mix until combined. Use rounded tablespoon to drop mixture, one by one onto greased baking sheets.

4. Bake at 180°C about 15 minutes or until almost firm to touch. Cool.

5. In a small bowl, combine icing sugar and 1 tablespoon milk, until smooth. Drizzle over cooled cookies. Store in airtight container.

This recipe yields 4 dozen cookies, 5cm in diameter.

Corn Flakes Orange Ginger Cookies Recipe

Ingredients

A
1 cup all-purpose flour

½ cup firmly packed brown sugar

½ cup softened margerine

B

1 cup marmalade

½ cup chopped nuts

¼ tsp ground ginger

½ tsp almond flavoring

C

¼ cup all purpose flour

¼ cup chopped nuts

¼ cup softened margarine

2 cups corn flakes crushed to ½ cup

Method

1. Combine all ingredients from A and mix until crumbly. Press into 23x23x5 cm baking pan. Bake at 190°C for 10-12 minutes until golden brown.

2. Combine all ingredients from B and spread evenly over baked crust.

3. Combine all ingredients from C and sprinkle over second layer.

4. Bake at 180°C for 12-14 minutes until golden brown. Cool and cut.

This recipe makes 16 squares.

Corn Flakes Banana Bread Recipe

Banana bread is a type of bread made from mashed bananas with a sweet banana taste and moist surface. The added corn flakes into traditional banana bread recipe added a new twist to its texture. This recipe is well accepted by everyone.

Ingredients

125g Butter
250g Caster Sugar
2 Eggs
300g Mashed Ripe Bananas
250g Plain Flour
250g Corn Flakes (finely ground)
1 tsp Baking Soda

¼ tsp Baking Powder

½ tsp Salt

250g Chopped Walnuts

Method

1. Cream butter and sugar together until creamy. Add eggs one at a time, beating until smooth. Blend in mashed bananas.

2. In another bowl, sift flour with baking soda, baking powder and salt. Mix in chopped nuts and corn flakes. Add to banana mixture and mix well.

3. Pour into a greased (23x12x7 cm) loaf pan.

4. Bake in pre-heated oven at 180°C for about 50 minutes or until inserted toothpick comes out clean. Remove from pan and place on cake rack to cool.

Corn Flakes Chocolate Glazed Fruit Squares Recipe

Ingredients

½ cup Butter

2 tsp granulated Sugar

1 cup Chopped Dates

½ cup Raisins

½ cup Chopped Dried Apricots

¼ cup Sliced Almonds

4 cups Corn Flakes cereal, crushed to 375ml (1 ½ cups)

¾ cup Semi Sweet Chocolate Chips

¾ cup Sliced Almonds

Method

1. In a saucepan, melt butter with sugar over medium heat. Add dates, cook and stir 4-5 minutes, until mixture is thoroughly combined and thickened.

2. Remove from heat and stir in raisins, apricots, almonds and crushed cereal. Press firmly with back of spoon into buttered 2.5L (23 cm) square baking pan. Chill for 15 minutes.

3. In a saucepan melt chocolate over low heat. Spread evenly over cereal mixture. Sprinkle with additional sliced almonds. Chill until set.

4. Store covered in refrigerator.

This recipe makes approximately 64 squares.

Corn Flakes Peanut Raisin Bars Recipe

An extremely tasty sticky bar recipe made from ingredients such as corn flakes, peanuts and raisins mixed together with sugar, honey and margarine. This is a very simple recipe but taste like the same to those purchased outside.

Ingredients


½ Cup Margerine

¼ Cup Sugar

¼ Cup Honey

1 Cup Chopped Nuts

¼ Cup Dried Raisins

2 Cups Corn Flakes

Method

1. Combine margarine, sugar and honey in a saucepan and bring to boil over medium heat. Stir constantly. Reduce heat and simmer for 3 more minutes, while stirring constantly.

2. Remove from heat. Stir in corn flakes, peanuts and raisins.

3. Press into greased 23 x 23 x 5 cm pan. Chill until firm.

4. Cut int 3 x 7 cm bars.

Makes 27 bars.

Corn Flakes Crackers Recipe

Cookie crackers recipe made from the corn flakes breakfast cereal. A simple and tasty snack for people of all ages.  

Ingredients

1½ Cups Corn Flakes (Lightly crushed)
90 gms Margerine
1 Cup shredded Cheese
¾ Cup Plain Flour
½ tsp Paprika
Pinch Cayenne Pepper
1 Egg for glazing

Method

1. Cream margarine and the cheese and all remaining ingredients. Form into a soft dough and set aside for 1 hour.
2. Roll out to 0.5 cm thickness and cut into squares or desired shapes.
3. Preheat oven to 180° C and bake for 8-10 minutes. Cool and store in airtight container.
4. Makes approximately 50.

Pandan Kaya Recipe

Pandan kaya is a form of paste generating its fragrant aroma from the pandan leaves. Often  spread on and serve together with toasted bread is an all time favorite breakfast dish amongst the Singaporeans and Malaysians. Kaya is typically made from ingredients such as eggs, sugar and coconut milk. Pandan is an added flavor for the kaya paste.

Ingredients

2 Eggs
450g Sugar
200ml Coconut Milk
4 Pieces of Pandan Leaves

Method

1. Beat the eggs with sugar until the sugar dissolves.
2. Add in the coconut milk.
3. Pour the mixture through a sieve to strain.
4. Boil some water in a pot. Steam the kaya over low heat for about 3 hours until thicken. Stir occasionally.
5. Cool the kaya before placing it into a jar and keep refrigerated.

Kuih Talam / Steamed Layered Coconut Pudding Recipe

Kuih Talam or Steamed Layered Coconut pudding is a traditional Malaysian snack pudding recipe. Often comes with two different layered coloring of Green and White. Coconut milk and sago flour gives the taste to the white layer while pandan leaves are generally used to create the aroma for the green layer. The white layer is often the top layer.

Ingredients

White Top Layer
200g Sugar
100g Cornflour
30g Mungo Bean Flour
600g Coconut Milk
700ml Water
A pinch of salt

Green B
50g Rice Flour
120 Corn Flour
200g Sugar
500g Coconut Milk
500ml Water
500ml Panda Water with a drop of green food coloring

Method

Botom Green layer
1. Heat sugar and water in a saucepan until the sugar melts.
2. Mix coconut milk with cornflour and rice flour. Add panda water and stir well. Pour this coconut mixture into the sugar syrup from step (1). Cook over low heat until the batter thickens slightly.
3. Pour into a 8" square tray and steam for 10 minutes. Open the steamer lid every 5 minutes while steaming.

Top White Layer
1. Heat sugar, salt and water in a saucepan until the sugar melts.
2. Mix coconut milk, cornflour, mungo bean flour together and stir well. Pour this coconut mixture into sugar syrup from step (1). Cook over low heat until the batter thickens slightly. Stir continuously while heating.
3. Pour the batter over the green layer. Steam with the lid covered for 15 minutes. Open the steamed lid every 5 minutes.

Steamed Taro Cake Recipe

Taro cake is a traditional Chinese recipe dish. Taro Cakes can normally be found in two different forms; Steamed Taro Cake and Fried Taro Cake. Each of the different cooking style creates a different and unique taste. Steamed Taro Cake is deemed to be more suitable for people who are generally more health conscious. Taro cakes is often served as a type of Dim Sum in Hong Style Chinese restaurants, where small portions of snacks are being placed into small baskets.

Ingredients

600g Taro
340g Rice Flour
50g Tapioca Flour
1.2 Liters of Water (Divided into 2 portions)
200g Chicken
80g Dried Shrimps
20g Dried Mushrooms
6 Garlic Cloves
1 tsp Salt
1 tsp White Pepper
½ tsp Five-spice Powder
A dash of Purple Food Coloring
1 tbsp Chicken Stock Powder
6 tbsp Cooking Oil

For garnishing

100g sliced shallots, sliced spring onions, sliced red chilli

Method

1. Skin taro and shred it.
2. Mix rice flour and tapioca flour with 1 portion of water.
3. Deep fried sliced shallots over low heat. Set aside for garnishing.
4. Boil chicken till cooked and then mince the chicken finely.
5. Soak dried shrimps with hot water. Drain and chop.
6. Stir fry garlic and dried shrimps with cooking oil till fragrant. Then add in the mushrooms and chicken.
7. Put taro, the remaining portion of water, chicken stock powder, white pepper, salt, purple food coloring and five-spice powder in a pot. Simmer till it boils. Reduce the heat.
8. Lastly stir in the flour solution from step (2). Remove from heat.
9. Grease an 8" square tray and line it with a sheet of white plastic. Pour in the taro mixture and steam over high heat for 45 minutes or until cooked.
10. Garnish with spring onions, red chili and shallots before serving.

Nine Layer Cake Kueh Recipe

A very tasty traditional Chinese recipe snack. The name Nine layer cake or kueh is given to this Chinese cake is due to its layering with different colors. Often times, the color used varies from red, blue, green, yellow and white. This typical Chinese cake does not necessary be nine layers, as the number of layers is mainly for decoration purposes. The different colors found in the Nine Layer Cake gives this snack a very attractive and tasty look.

Ingredients

480g Tapioca Flour
150g Sago Flour
35g Mungo bean Flour
50 Rice Fluor
720ml Thick Coconut milk
650g Sugar
1 litre Water
3-4 Panda Leaves
A dash of Red, Blue and Green food coloring
1 pinch of Salt

Method

1. Boil sugar with pandan leaves in 1 litre of water until sugar melts. Strain the syrup and then dilute it with additional water into 1.5 liters.
2. Mix all the flour and salt together in a bowl. Pour in coconut milk a little bit at a time and mix until smooth. Set aside.
3. Pour the syrup from step (1) gradually into the flour mixture. Stir constantly till well blended.
4. Divide the mixture into 4 portions. Leave one portion uncolored. Mix each of the 3 other portions with different food coloring.
5. Grease a 9" square tin with oil. Place tin in a steamer and steam until the tin is hot. Pour in the uncolored mixture and steam for 6-8 minutes. Repeat another layer with the uncolored mixture and steam again.
6. Repeat step (5) with batter of different colors alternatively until the mixture is used up. The top layer must be red. Leave the cake to cool for 7-8 hours before cutting and serving.

Ang Koo Kueh Recipe

Ang Koo Kueh is a typical Asian Chinese recipe delight. It is created with a flat round shape mirroring the design of a turtle's shell and often attached on a piece of banana leaf. The usage of banana leaf in the Ang Koo Kueh is to prevent it from sticking onto other surface. The obvious distinction of this snack is due to its obvious coloring used. Ang Koo Kueh can be found from different color ranging from red, green, purple and others. This snack is filled with sweet fillings such as red bean paste, or peanut paste.

Ingredients A

50g Rice Flour
225 ml Water
3 tbsp Oil

Ingredients B

300g Glutinous Rice Flour
200ml Coconut Milk
6 tbsp Oil
60g Sugar
¼ tsp Red Food Coloring (Any color of your preference)

Green Bean Paste

600g Split Green Beans
500g Sugar
300ml Water
Few pieces of Panda Leaves

Few peices of Banana Leaves (Cut into round or square shape of approximately 2 inches)

Method

1. Cook ingredients A till thickened. Set aside to cool.
2. Mix Ingredients B to the colled A mixture and knead into smooth dough.
3. To make filling, soak split green beans for 5-8 hours, drain dry and lay on a cloth. Steam for 45-60 minutes till cooked and mushy. Blend the beans till fine and add in sugar, water and pandan leaves. Cook over low heat till the sugar dissolves. Set aside to cool then roll into small balls.
4. Divide dough into small portions, flatten and rap 1 ball of filling with each portion. Press into a mould, knock out and place on 1 piece of banana leaf.
5. Steam Aong Koo Kueh over medium heat for 8-10 minutes. Remove and brush with oil.

Tips

If you are using a plastic mould, remember to smear the dough with a little bit of oil before placing into the mould. As for a wooden mould, dust the mould with a little tapioca flour first.

Radish Cake (Loh Pak Kou) Recipe

Ingredients

400g Radish
60g Chinese Sausage
40g Dried Shrimps
200g Rice Flour
50g Wheat Starch
400ml Water

Seasoning

900ml Water
¾ tbsp Sesame Oil
1 tsp MSG
1 tbsp Sugar
2 tsp Salt
Pinch of Pepper

Sauce

4 Shallots (Sliced)
100ml Water
1 tsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tsp Sugar
½ tsp MSG
Hoisin Sauce to serve.

Method

1. Peel radish and cut into strips. Cut sausage into small cubes. Soak dried shrimps in water for 10 minutes, drain and grind coarsely.
2. Combine rice flour, wheat starch and water. Set aside for 45 minutes.
3. Heat 80ml of oil, fry dried shrimps and sausage, then add radish and fry till fragrant. Mix seasoning well and add it to the fried mixture. Bring it to a boil before adding the rice flour mixture, stir well till thicken.
4. Transfer to a greased 8 inch square metal tray and steam over high heat for 30 minutes. Set aside to cool completely before cutting into pieces.
5. Heat up 2 tablespoons of oil and fry sliced shallots till fragrant. Add water, dark and light soy sauce, sugar ad MSG. Bring it to boil before pouring over the steamed radish cake.
6. Serve with Hoisin sauce.