Tuesday, December 2, 2008

Chinese Radish Cake 蘿蔔絲餅

After 2 weeks of baking overdose (baked 3 batches of cookies and 4 cakes in the last 3 weeks), I have had enough of baking and decided to switch gear and go back to chinese cooking =)

Not that I haven't been cooking chinese food, I mean I make chinese dishes for dinner most of the time. Steamed fish, stir fry vegies, wonton noodle soup and all that but I want to make something new, something I love to eat and a special treat. I stumbled across a cooking demo video clip on youtube last week, teaching people how to make Chinese Radish Cake 蘿蔔絲餅 which makes me mouth watering. I cannot even recall how I got to the link, I was simply surfing the net visiting many inspiring food blogs and then just like a poor man discovering treasures, I was captivated by this demo. For some talented cooks, making a new dish straight from a recipe book is so easy and they achieve the ideal result on first attempt. As for me I learn better from watching how people cook so this video demo is perfect for me.

The timing can’t be better too, hubby was away on a photoshoot helping a friend to capture precious moments of ballet dancers in Frankston all day. And as if it was fated to be, we reached the internet bandwidth and the speed dropped to a snaily pace in the evening. Reluctantly I have to press the "pause" button on watching my current "must-see" Taiwanese series (fated to love you). But this gave me the incentive to get up from my chair and leave my laptop and I quickly sprung into action in the kitchen.

The challenge of this dish for me lies in making the "skin". The filling is very yummy, can be be served as a dish on its own too. As it was getting a bit late I only used up half of the filling and freeze the other half for next time. not sure if it will freeze well, will tell ya next time.
Hubby finally came home at about 11:30pm. To reward his hard work taking photos today I fed him the freshly fried radish cake, hot from the pan ^_^

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