Lingkan Reang
Prepare 8 cups of anchovy broth, adding chili pepper if desired.
Slice the fish cakes into bite-sized pieces.
Quickly blanch fish cakes in boiling water to remove excess oil, then drain.
Add radish slices to the broth and boil until soft (about 5 minutes). Season with soy sauce and garlic.
Drop fish cakes into the broth and simmer for a few more minutes. Season with salt and pepper.
Add scallions just before turning off the heat.