A Popular Signature Cuisine of Penang

Steamed Radish Cake

The Chinese Radish Cake is another popular cuisine but there are many different methods and recipes to cook this vegetable root. Mostly consumed raw in salads, in the West but in traditional Chinese recipes, the radish is commonly found in soups. Also widely used to enhance taste in different cuisines when preserved radish are used as a component of a another cuisine. This vegetable root is crunchy even when preserved, has a unique taste and flavour different from carrots, turnips and jicama. It is also commonly called the Daikon in some parts of Asia.

Pan Fried Radish Cake

Not only is the radish a versatile vegetable that is used throughout Chinese cooking but depending on what it is used for, it can be cut, chopped, diced, preserved and even grated. If the radish is for cooking soup, just cut the vegetable root to one to two inch pieces. But if it is use for the radish cake than it has to be grated to fine shreds first. Or use the food processor to chop the radish then make puree of it. Add about five spoons of rice flour and one cup of water to the puree and mix evenly until the puree becomes firmer and thicker. While stirring and mixing, add some chopped Chinese sausages, fried shallots, fried shrimps (dried shrimps), salt (a pinch for taste) and pepper into the puree.

Penang Char Kueh Kak

Transfer the radish puree into a casserole bowl and place the bowl in a steamer. Allow to steam for about forty five minutes. Then, comes the few ways to enjoy this delicious cuisine. Some people like it the way it is. So, just eat the radish cake as is after the steaming process. Dipping with chilli sauce adds flavour to the wonderfully flavoured cuisine. Whereas, some people like it pan fried again after the steaming process. Pan frying would add aroma to the radish cake.  But the Teochiew and Hokkien clans of Penang have invented a new recipe, originated from Penang, to this traditional radish cuisine by adding, preserved radish, dried shrimps, eggs and bean sprouts. Of cause, fried with lard.

Signature Cuisine of Penang

And, I like the fried radish cake with a spoon of sambal belacan. So, the process of the radish cake can be really elaborate. Not that easy to follow and emulate. Therefore, it is fair that the radish cake is considered one of the signature cuisine in Penang, called the Char Kueh Kak. Translated means, fried square cake (because the radish cake is cut into cubes for the wok). A few days ago my wife prepared the radish cake and I took the opportunity to cook the Char Kueh Kak at home and took it with us to our cook out gathering.