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Making Chinese steamed radish cakes (luo bak gou). Made with shredded and diced daikon, ginger mushrooms, Chinese sausage, white pepper, spring onions and a rice flour batter with cornstarch Steam for 50 minutes, cool then pan fry slices. Topped with laoganma chilli oil and coriander. I used @moroworld olive oil to stir fry and pan fry the cake. So lovely #daikon #radishcake #homecook #foodblogger #vegetables | AdrianEats2Much
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