This is my childhood breakfast dish in Singapore and I was yearning for it after 20 years.
Heat frying pan on high heat
Fry store bought steamed cubed radish cake until golden and crispy - 6 mins
Move the fried radish to one side and add oil
Fry garlic and chai poh in the oil till aromatic - please do not burn them
Toss and mix the fried radish onto the fried garlic/chai poh
Stir and fry for 5 mins
Add Ingredients C and mix well - fry for 5 mins
Turn off heat and add Ingredients D - mix well
Chai poh - you can omit it if you cannot find it.
Stir and mix gently throughout the frying process because the steamed radish cake is very fragile.
The spring onions and bean sprouts/taugay will stay very crunchy when you add them after turning off the cooking heat
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago