Long time no see! School has been pretty hectic this semester and I really haven't had the time. Also, ever since I've quit my job, I've been trying to hold back on restaurants for the time being. Earlier this evening, I found some daikon radishes that were going soft, so I decided to try making radish cakes, also known as lo bak gao in dim sum speak -- er, I mean, Cantonese. Clearly, I'm not Canto. I loosely followed this recipe.
These are fried, not steamed, which would have taken much longer. They still took about two hours to make. A lot of that time was spent grating daikon and carrots. Good for that grip and forearm strength, to be sure. They turned out gooey, not firm, but I really liked them!
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