Homemade Radish Cake

Fresh radishes are plump and plump

Wash green sugarcane (black sugarcane is also fine) and cut into short strips. This helps make the radish sweeter and prevents burnt bottoms. Use a large pot to simmer, add sugarcane to the bottom.

Clean the radishes thoroughly and remove the tops and tails. Put them in a pot, making sure the water covers the radishes.

Cover and bring to a boil over high heat, then simmer on low heat until the radish can be gently inserted with chopsticks before adding salt. The saltiness depends on personal preference (too salty doesn't taste good, too bland is hard to store). Simmer for about 10 hours, watching the pot closely; if the time is long and the water runs out, turn off the heat. You can also operate a rice cooker, preferably using a clay pot for firewood. This time it uses gas, which is a bit gas-savvy 😂

But it's definitely worth it. Once the radish is done, leave it in the pot to cool, then you can take it out and divide it into small portions using resealable bags, and store it in the refrigerator. Freezing will keep it for a long time, while refrigeration lasts three to five days. The best taste is definitely when it's fresh, but refrigerated or frozen radish, once thawed, can be stewed with pork belly for a great dish, or steamed with garlic, or braised with garlic and soy sauce. There are many ways to prepare it!

Eating it directly with plain rice porridge is so fragrant and sweet. (A bit of a waste of porridge, you could get full 😂)