METHOD:
1. In a large bowl, mix liquid from the reserve water from dried prawns, dried scallops and dried mushrooms. Then measure to gauge how much ml of liquid it makes up to…then add balance of warm water to total up to 1200ml. Next, add 2 tbsp of chicken concentrated stock and use a whisk to mix it well.
2. In another bowl , add rice flour, cornflour and white pepper. Mix it well…and add the dry ingredients to the stock mixture. Mix it well until smooth.
3. Heat up a nonstick pan with medium to low heat with 3 tbsp oil. Add shallots and fry till it’s fragrant. Then add mushrooms, dried prawns and dried scallops. Stir to combined well…and when it is aromatic, add all julienned daikon in. Mix it again.
4. Now, add all the flour mixture into pan slowly. Keep to low flame and slowly mix it thoroughly until it thickens, and it is ready when you can put a spoon stand upright in the centre of the mixture.
5. Pour the mixture to a greased pan and add a parchment paper at the base for easier removal when it is cooled. Steamed the radish cake for 45 minutes to an hour. Use a skewer to insert in the centre and if skewer comes out clean, it is ready and turn off the heat. Leave the radish cake to cool before leaving in the fridge overnight as the cake is still soft.
Next day, remove from fridge, cut into pieces. You can either have it steamed or pan-fried.

* The look of the scones are meant to be crumbly…Happy Baking!*

METHOD:
Pre-heat oven to 350 deg F ( 180 deg C) and place rack in center of oven. Place muffin liners in 12 muffin pan.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt and ground cinnamon. Stir in the nuts.
In another bowl, whisk together eggs, oil and vanilla extract. Fold in wet ingredients along with grated carrots and apples into the flour mixture. Stir just until moistened. Then pour the batter to each muffin liners and bake for 20 minutes until a skewer inserted in the center comes out clean.
Remove from oven and let cooled on a wire rack for 10 minutes and remove muffins from muffin liners. Enjoy baking!
* Just make sure you do not over stir the wet mixture as this will toughen and harden the muffins after you bake.*