Wash, peel and grate all the white radishes. Put the grated radish into a wide frying pan and cook for about 15 to 20 minutes or until the juice from the radish has evaporated. Add in salt and pepper just before turning off the heat. Set aside to cool and prepare the rest of the ingredients.

Cut up the Chinese sausages, shallots and dried shrimps into small pieces.

Heat up one tablespoon of oil in a frying pan. Add in sausages, shallots, garlic and dried shrimps and fry until fragrant. Set aside.

Pour rice flour into a big mixing bowl and add in water. Mix well until there are no lumps of flour in the mixture.

Add in cooled radish and the rest of the fried ingredients. Mix well.

Divide the mixture into two portions and pour it into two greased stainless steel containers.

Add plenty of water into a steamer pot and bring the water to a boil before putting the radish in the steamer pot. Steam each container for 40 to 45 minutes on medium to high heat. Remove and set aside to cool before removing the radish cake from the container.

Cut one of the radish cakes into 2-centimetre-thick slices. Fry the slices on each side for a couple of minutes or until slightly brown. If you want them more crispy, fry them until golden brown. Serve pan-fried radish cakes with tomato sauce, sweet sauce or chilly sauce.

For Singapore-style, take about six slices of the radish cake and cut them into cubes. Heat up a tablespoon of oil in a frying pan. Add in a teaspoon of garlic and fry until fragrant. Mix in a generous handful of bean sprouts and cook for about half a minute. Add in the radish cake cubes and fry until slightly brown. Add in one tablespoon of dark soy sauce and a lightly beaten egg. Mix and fry until the egg is just cooked. Plate it up and garnish with chopped spring onions. Serve hot.