Saturday cooking in jb

Bought a lobak (chinese radish) a week ago and was wondering what to do with it until I hit upon an idea. Let’s make loh bak koh (radish cake)!

I followed this recipe and it needed 3 different types of flour – wheat starch (澄面粉), rice flour (粘米粉) and corn starch (太白粉). I had such a hard time finding wheat starch I nearly gave up… until my mom advised me to go to small chinese grocers, and viola… they stock it! Another thing I noted was that the lobak smells awful once it’s grated – a fact my hubby commented on with a worried expression on his face.

But needless to say, the loh bak koh turned out perfectly! That was one great recipe I did some pan-fried and hubby polished off most of it. The rest I left for the next morning – cut into cubes and stir-fried with garlic, egg and some red chillies. *yum*