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Radish Cakes

蘿蔔糕 (Luo Bo Gao)!

A super-processed food recipe! Special exceptions must be made for once-a-year-events. Happy lunar new year! Special thanks to my mama, and to my co-conspirator Sarah, for providing her grandma-made childhood memories and decisive nature to help with quality assurance, decision-making, and even loaning me a steamer. Thanks also to my fellow food-obsessed friend Candace who gave me a tip on the rice flour type, and Angel Wong of Angel Wong’s Kitchen for her nice tutorial video that (a)confirmed the preferred rice flour type, and (b)filled in a few gaps in specifics for the recipe procedure. Note: another reason to try this labor-intensive recipe at home: lately when I go to some Chinese restaurants, they’ve sprinkled their radish cake with bits of shrimp so I can’t eat it unless I want to risk anaphylactic shock.

The finished product: take 2 post freezing and thawing.
The finished product: take 2 post freezing and thawing.

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