Few months ago, my first attempt on making Radish Cake was a success. So this week, I decided to make Yam Cake. Basically the concept is the same...you need to stir-fry the dried shrimp and meat first before putting into the batter (rice flour + water). But of course Radish Cake requires more preparation time due to the shredding process.
For garnishing, I sprinked some 'choy bou' - pickled radish lightly stir-fried with 5-spice powder, fried shallots, sliced red chillies and chinese parsley.