17/02/2026
This morning’s spread features 2 takes on pan-fried radish cake:
Traditional classic and my raw cut vegan version. Both are seared to that perfect golden crunch, the vegan cubes offer a bright, clean flavor that beautifully resets the palate against the richness of the traditional recipe.
The star of the savory side? A dollop of my mom-made XO sauce specifically paired to bring out the depth of both cakes. 🌶️
Ending on a sweet note with a piece of Hong Kong Sachima 馬仔 to round out the morning. Yes year of 馬仔 here we go✨
1. Full breakfast
2.Vegan version by me
3.Traditional radish cake
4.馬仔
P.S thanks to the friend who homemade the traditional radish cake for me. I wish everyone 馬年行大運🐴🧧❤️!World Peace 🌍