Singapore "Carrot Cake"

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.

Serve with additional sambal oelek.