1 pound daikon chinese (also called radish or luo bo)
6 large eggs
0.5 cup cilantro leaves fresh loosely packed
2 tablespoons garlic chopped
2 cups ground rice flour sweet finely (not ; an Asian brand such as Erawan)
2 teaspoons salt
0.3 cup scallions chopped
1.5 teaspoons sriracha plus additional for serving (Southeast Asian chile sauce)
0.3 cup soya sauce sweet thick (Indonesian soy sauce)
7 tablespoons vegetable oil
2 cups water
1 teaspoon pepper white
Equipment
food processor
bowl
frying pan
paper towels
knife
whisk
wire rack
plastic wrap
cake form
wok
cutting board
oven mitt
Directions
Oil bottom and side of a 9-inch round cake pan.
Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
Heat wok over high heat until a drop of water evaporates instantly.
Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels.
Cut cake into 1/2-inch cubes.
Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Heat dried wok over high heat until a drop of water evaporates instantly.
Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.)
Add eggs to wok and stir-fry until eggs are just set, about 1 minute. Stir in ketjap manis, sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top.
