Directions

To Make

1. Cook shredded daikon in a wok for 3 mins. Add in the shredded carrot and continue to cook until daikon has turned translucent.
2. Mix rice flour and water to form a watery batter. Pour over daikon and carrot, stirring to combine. Season it with salt and white pepper. Continue to stir until the mixture coagulates and thickens under low heat. Transfer into a baking pan lined with parchment paper and lightly greased. Smooth the surface.
3. Heat up steamer and steam the radish mixture for 45 mins. Remove from steamer and let it cool before chill in the refrigerator for 2-3 hours or overnight.
4. Remove radish cake from baking pan and cut into bite size cubes.
5. Heat up wok with some oil and pan fried radish cubes until brown and slightly crispy in 2 batches.
6. In the same wok, add more oil and sauté the garlic for 30 secs then add in the chopped preserved radish and sauté for 1 min. Add in sambal oelek and cook for 30 secs if using and toss in the radish cubes.
7. Fry for 2 mins, add the sauces, sesame seed oil and water. Stir until well coated. Season with salt and pepper to taste.
8. Toss in chives, fry for 1 min and add in bean sprouts. Give a final stir and dish up. Serve hot.