INGREDIENTS

INSTRUCTIONS

method trim, peel, and dice the radish, then in a food processor reduce it
to a fine puree (you may well have to do this in batches). Combine with the
flour and water, and mix thoroughly. Turn into a shallow baking tray or
heat proof dish, at least 8 inches square to form a thin layer. Place in a
steamer, and steam for about 30 minutes. It is cooked when a knife slipped
into the mixture comes out clean. Allow to cool completely, and then cut
into 1" squares.
~ --  Colonel Ian F. Khuntilanont-Philpott <colonel@korat1.vu-korat.ac.th>
Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
Recipe By     :  Colonel Ian F. Khuntilanont-Philpot
Posted to MC-Recipe Digest V1 #221
Date: Wed, 18 Sep 1996 14:41:45 -0400
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
NOTES : This is a "collected" recipe, that we picked up from an elderly
aunt. The "white radish" in question, known in Thai as phak ka hua or
sometimes as hua chai thao, is also known as mooli, or Chinese Radish, and
resembles nothing quite so much as an albino carrot! The resultant
snacklets can be eaten on their own, or used as a base for prawn or pork
'spread' and fried to form a canope served with prik nam som or other Thai
dipping sauce.

A Message from our Provider:

“There is hope. There is Jesus”