Thanks to Ruby Dokken's adventures, and Aditi's insane job, I've been noggin-scratching on how to bring Singaporean street food to me, rather than the $1500 alternative. Dot's entry on the elusive carrot cake nearly killed me, so I was surprised to find that epicurious had a recipe. I bought fresh daikon, but got overwhelmed before I started, and ended up making another trip to chinatown to buy premade radish cake.
Anyway, kudos to co-chef Lindo. It turned out amazing, though we might recommend decreasing the amount of sweet soy sauce a bit - at least if your is incredibly molasses-like as mine is.
as a side note, I don't know why half the pictures are suddenly showing up as pixelated and awful. I'm guessing it has to do with shutterfly's redesign, but it's irritating and will be a long time before I get around to reuploading.
