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Ingredientes
- 2 lb White radish
- 1Â 1/2 c. Rice flour
- 2 Tbsp. 'strong' wheat flour
- 2 Tbsp. Water.
Direcciones
- 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 possibly heat proof dish, at least 8 inches square to create a thin layer. Place in a steamer, and steam for about 30 min. It is cooked when a knife slipped into the mix comes out clean. Allow to cold completely, and then cut into 1" squares.
- aunt. The "white radish" in question, known in Thai as phak ka hua or possibly sometimes as hua chai thao, is also known as mooli, or possibly Chinese Radish, and resembles nothing quite so much as an albino carrot! The resultant snacklets can be eaten on their own, or possibly used as a base for prawn or possibly pork 'spread' and fried to create a canope served with prik nam som or possibly other Thai dipping sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1083g | |
| Calories 998 | |
| Calories from Fat 35 | 4% |
| Total Fat 4.18g | 5% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 320mg | 13% |
| Potassium 2082mg | 59% |
| Total Carbs 217.67g | 58% |
| Dietary Fiber 18.8g | 63% |
| Sugars 15.47g | 10% |
| Protein 19.65g | 31% |
