Title: White Radish Cake with Beansprouts (Kanom Pad Tua Ngok)
Categories: Thai Vegetable Entree Dessert Cake
Yield: 4 Servings

FOR THE CAKE
1		Mooli, white radish (2 lb)
1/2	c	Rice flour
2	tb	Wheat flour
2	tb	-Water
TO FINISH
3	tb	Oil
1/2		Batch radish cakes - cut into rectangles
2		Garlic cloves - finely chopped
1		Egg
2	tb	Light soy sauce
1	ts	Dark soy sauce
1/2	ts	Sugar
		Ground white pepper
1/3	c	Fresh beansprouts - rinsed and drained
3		Spring onions/scallions - cut into 1" slivers

Trim and peel the radish and cut into small cubes. Using a food processor or blender, mash the radish as finely as possible. This will have to be done in 2-3 batches. Mix the radish thoroughly with the rice and wheat flours and the water. Turn the mixture into a shallow tin or heatproof dish, about 8inches/20cm square: it should come about 1inch/2.5cm up the sides. Heat up your steamer (or use your largest saucepan with an upturned bowl in the bottom on which to rest the tin) and steam the cake for about 30 minutes from the time the steamer is hot. If you are using a thicker dish you will have to steam it for a little longer. When an inserted knife comes out clean, remove from the heat and allow to cool and dry out completely. It will set more solidly as it cools. Cut the cake into rectangles, about 1 x 2 inches (2.5 x 5 cm).

In a frying pan/skillet (preferably non-stick), heat half the oil. Add the radish cake pieces and, stirring and turning constantly, fry until they are browned on all sides. Remove from the pan and set aside. Add the rest of the oil and re-heat. Add the garlic and fry until golden brown. Break in the egg, stir to mix and cook for a few seconds until the egg starts to set. Add the reserved radish cake and mix thoroughly. Quickly add both soy sauces, the sugar, pepper, beansprouts and spring onions. Mix quickly and thoroughly. Turn on to a serving dish.

The remaining radish cake can be fried with other ingredients. This dish goes well with Prik Nam Som or Sriacha Chili Sauce.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

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