Gluten-Free Carrot Cake Porridge

Instructions

1. 1Peel and grate the about 450 g of White Radish (Daikon). In a medium bowl, combine the grated radish with 1/2 cup Rice Flour, 1/4 cup Tapioca Starch, and 1 cup Water. Mix until a smooth batter forms. Pour the batter into a greased 20.32 × 20.32 cm steaming pan. Steam over medium-high heat for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely, about 15 minutes.
2. 2Once cooled, cut the steamed radish cake into 1.27 cm cubes. In a small bowl, soak the 1/4 cup Dried Shrimp in warm water for 10 minutes until softened. Drain and finely chop the shrimp. Slice the 2 Chinese Sausage (Lap Cheong) into 0.635 cm thick rounds.
3. 3In a small bowl, whisk the 2 Eggs until well combined. Heat a 30.48 cm non-stick skillet over medium heat (176.7°C / 175°C). Pour in the whisked eggs and cook, stirring gently, until they are lightly set but still moist. Remove the scrambled eggs from the skillet and set aside.
4. 4Add 1 tablespoon of Vegetable Oil to the same 30.48 cm skillet and heat over medium-high heat (190.6°C / 190°C). Add the chopped dried shrimp and sliced Chinese sausage. Stir-fry for 1-2 minutes until the sausage is lightly browned and fragrant.
5. 5Add the remaining 1 tablespoon of Vegetable Oil to the skillet. Add the diced radish cake cubes and stir-fry for 5-7 minutes, until they are lightly browned and slightly crispy on the edges. Add 2 cloves of minced garlic and stir-fry for 30 seconds until fragrant.
6. 6Pour in 2 tablespoons of Light Soy Sauce, 1 teaspoon of Dark Soy Sauce, 1 teaspoon of Fish Sauce, and 1/4 teaspoon of White Pepper. Stir well to coat the radish cake evenly. Cook for 1 minute, allowing the sauces to meld.
7. 7Return the scrambled eggs to the skillet. Gently mix everything together to combine. Serve the Gluten-Free Carrot Cake Porridge hot.

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