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White Radish Kueh(recipe)
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Oct 12, 2004 5:12 pm    Post subject: White Radish Kueh(recipe) Reply with quote

this is the basic white radish steamed cake.


Ingredients:
1 kg white radish
600 g Chinese Rice flour
6 cups hot water
1 tsp Alkaline Water(you can get this from Phoon Huat or shops selling baking items)
1 tsp salt

Method:
1. Shred radish and steam on high heat for 30 mins.
2. Add flour and water, salt and alkaline water to mix.
3. Put it over low heat to boil.
4. Stir continously till dry and sticky.
5. Turn off the stove and pour mix into a large square pan lined with glass paper.
6. Steam on high heat for 45 mins.
7. Wait for it to cool completely before slicing it.
8. To fry it like hawker style in black sauce, add 1 tsp garlic to 1 tbsp corn oil in wok to stir fry till fragant.
9. Add desired amounts(diced Radish kueh) to stir fry.
10. Add 2 to 4 tbsps Sweet Black Sauce, 1 tbsp Light Soya sauce and stir fry to mix evenly.
11. Crack an egg if desired.
12. Serve hot, garnish with spring onions.

Gina
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mellie77
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PostPosted: Wed Nov 17, 2004 5:44 am    Post subject: Reply with quote

Hi Gina,

tried your recipe tonight for dinner. Was really yummy, got thumbs up from bf. Razz Fried it like char kuay teow-style. Still have leftovers for tommorrow. Thanks.
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Gina
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Joined: 20 Jul 2004
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PostPosted: Wed Nov 17, 2004 7:43 am    Post subject: Reply with quote

Mellie

glad you tried it. Members ask for this because I posted my Gina's Special Radish Kueh and they ask for the basic plain recipe.

Next, you can try Wink's Chinese Roti Kueh or Chinese Bread Pudding. It taste like the real McCoy(Radish Kueh) but uses slightly stale bread to make.
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mellie77
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PostPosted: Wed Nov 17, 2004 6:32 pm    Post subject: Reply with quote

Hi Gina,

THanks for the suggestions. But first we
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caculator
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Joined: 28 Feb 2005
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PostPosted: Mon Mar 07, 2005 10:12 am    Post subject: white raddish Kueh Reply with quote

Very Happy I steamed the white raddish basic kueh on Friday night. Saturday morning we have the white "Cai Dou Kueh" for breakfast, I have added Cai Por,big onions and eggs. I fried and distribute to my neighbours - total 4 families. They feedback its yummy.... Thanks Gina for sharing this receipe. :lol:
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singapore gal
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Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Tue Mar 08, 2005 9:13 am    Post subject: Reply with quote

Can I leave out the alkaline water? Not sure if I can find it here. If not, is there a substitute for it? Thanks.
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Gina
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PostPosted: Tue Mar 08, 2005 9:24 am    Post subject: Reply with quote

Singapore gal

yes, you can leave that out. Alkaline water is added to stiffen the kueh on a faster rate. Which means, without it, you cannot sliced it up after its cooled. Must leave it in the fridge overnight(8 hours minimum). Then remove from the fridge, sliced up for pan fried or even steaming. If you sliced it on the same day, it will break up.

..are you Pearly's friend ? coffee saw that your location is in Vancouver too. just guessing.
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Gina

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sie
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PostPosted: Tue Mar 08, 2005 9:26 am    Post subject: Reply with quote

singapore gal wrote:
Can I leave out the alkaline water? Not sure if I can find it here. If not, is there a substitute for it? Thanks.


Hi singapore gal,

Yes, you can leave out the alkaline water, normally I don't add alkaline water into my recipes. It's still trun out well. Wink

Gook luck ya

Sie
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sie
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PostPosted: Tue Mar 08, 2005 9:30 am    Post subject: Reply with quote

Gina wrote:
Singapore gal

yes, you can leave that out. Alkaline water is added to stiffen the kueh on a faster rate. Which means, without it, you cannot sliced it up after its cooled. Must leave it in the fridge overnight(8 hours minimum). Then remove from the fridge, sliced up for pan fried or even steaming. If you sliced it on the same day, it will break up.


Gina,

Normally I just leave it outside till cooled, it won't break if you wait till completely cool.


Sie
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sie
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PostPosted: Tue Mar 08, 2005 9:32 am    Post subject: Reply with quote

Gina wrote:
Singapore gal

..are you Pearly's friend ? coffee saw that your location is in Vancouver too. just guessing.



Located at Vancouver, but why called singapore gal huh? :roll:

Sie
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Gina
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PostPosted: Tue Mar 08, 2005 9:57 am    Post subject: Reply with quote

sie

born here, migrated there mah.. coffee Pearly is my cousin who was born here, raised here and her entire family migrated there a decade ago. Pearly told me that she told her friend to sign on as a member here. so I am just guessing only.
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Gina

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sie
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PostPosted: Tue Mar 08, 2005 10:09 am    Post subject: Reply with quote

Gina


Oh.... I see, just be a bit busy body lah Wink
Too free mah :lol:

Sie
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singapore gal
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Joined: 08 Mar 2005
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Location: Vancouver, Canada

PostPosted: Tue Mar 08, 2005 11:38 am    Post subject: Reply with quote

Thanks, Gina and Sie. Will try to make it this weekend. No, I'm not Pearly's friend even though I knew of a Pearly when I was working in SG. Gina's right, I'm born in SG but have migrated to Vancouver. Very Happy
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Gina
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PostPosted: Tue Mar 08, 2005 1:30 pm    Post subject: Reply with quote

Singapore gal

is the Pearly you know goes by the surname of Yeo? It could be her..the same person. She's in Vancouver too. I'm going to mail some spices/home made curry paste/chilli sauce over to her and my uncle/aunt..do you know if its control or ban in Vancouver..sekali got thrown out by customs Embarassed
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Gina

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singapore gal
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PostPosted: Tue Mar 08, 2005 3:26 pm    Post subject: Reply with quote

I actually can't remember her surname but we were colleagues at the then Ministry of Community and Development. Did your cousin ever worked there as a welfare officer? If so, the world is very small.

As for sending spices via mail, I'm not sure if they will go through but I brought some in by hand carry and it was ok as long as they were declared. You may want to test it out by sending 1 or 2 packets before sending in bulk.
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Gina
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PostPosted: Tue Mar 08, 2005 6:00 pm    Post subject: Reply with quote

like that huh? then the world is getting bigger..not smaller.My cousin is still a teen when she migrated to Canada. She now works in a church near her home in Vancouver.
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singapore gal
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PostPosted: Wed Mar 09, 2005 5:54 am    Post subject: Reply with quote

hahaha, at least we got lots of space!! Do you know which church does your cousin go to? We attend 10th Avenue Alliance Church in Vancouver.
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Gina
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PostPosted: Wed Mar 09, 2005 7:59 am    Post subject: Reply with quote

She attends the Church of Zion..check out their church's website:

www.churchofzion.org

She was one of my favourite cousins. I never treated her like a cousin..but more like a sister.
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wizi
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PostPosted: Thu Sep 22, 2005 8:15 pm    Post subject: Reply with quote

Gina, when you say 'white radish', can I use those long and fat daikon used in Japanese and Korean cuisine? They have bangkwang here but the small purplish tipped type. Thx..
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Gina
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PostPosted: Fri Sep 23, 2005 8:18 am    Post subject: Reply with quote

wizi wrote:
Gina, when you say 'white radish', can I use those long and fat daikon used in Japanese and Korean cuisine? They have bangkwang here but the small purplish tipped type. Thx..


wizi

yes..white radish is also Daikon.

names are difficult..I know that the Americans called sweet potato as Yam. So the yam in USA is orange in colour. Whereas in Asia, its Grey.
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Gina

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gracio
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PostPosted: Thu Dec 01, 2005 1:53 pm    Post subject: Is this recipe the same as "Cai Tao Kueh"? Reply with quote

Hi Gina,

If Im nt wrong, this is "Cai Tao Kueh" right? Smile
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Gina
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PostPosted: Thu Dec 01, 2005 2:09 pm    Post subject: Reply with quote

yes.
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Gina

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faeriedust
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PostPosted: Sun Aug 20, 2006 10:22 pm    Post subject: Reply with quote

hi Gina!

any recipe for the white version of the chai tao kuey? i want to try both.. hehe..

your chai tao kuey looks delishhh btw, thanks so much for the recipe!
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faeriedust
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PostPosted: Mon Aug 28, 2006 1:25 am    Post subject: Reply with quote

I made cai tao kueh today,

but realised my kueh was too soft and mushy :(
will steaming it again make it harder? i kept it in the fridge overnight already but the texture is still the same. :cry:
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Gina
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PostPosted: Mon Aug 28, 2006 7:40 am    Post subject: Reply with quote

faeriedust wrote:
I made cai tao kueh today,

but realised my kueh was too soft and mushy :(
will steaming it again make it harder? i kept it in the fridge overnight already but the texture is still the same. :cry:


the recipe above uses Alkaline water..that ingredient helps to make it more firm. But these days I hardly use Alkaline water. If you follow the recipe with the alkaline water, your kueh will be just right.

during the cooking stage, the mixture/batter might be dry and sticky..it should not be mushy and watery. Or else after steaming, the kueh will be too soft.

how to tell if its sticky or dry enough..? When you are cooking/stirring, the spoon or spatula seems to be stuck or you need to use alot of pressure to move the spatula, that's how you know its sticky enough. Wink
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