Tuesday, October 23, 2012

炒萝卜糕(fried chai tau kueh)

那天看见helenaMinty's Kitchen的这食谱后,一直都想做。
原来炒chai tao kueh也叫炒kueh kak吗?
我还是第一次知道哦。
食谱是没有加入白萝卜的,所以叫kuih kak吧?
但是我还是觉得喜欢有加白萝卜的,所以食谱做了些更改。
反正家里的两条白萝卜也是躺在那儿,索性消灭掉。
下次想吃,又没有白萝卜时,我就可以做这个食谱了。


Recipe adapted from : Minty's Kitchen
Ingredients:
  • (A) 300g radish (shredded)
  • (B) 220g rice flour, 40g tapioca flour, 20g tbsp wheat starch, 250g water, 1tsp salt, 1tbsp sugar
  • (C) 500g water
Method ~kuih
  1. In a mixing bowl combine (B) rice flour, tapioca flour, wheat starch, salt, sugar and cold water together.  
  2. cook (A) shredded radish with water till soft, or until radish turns translucent. Discard the water.
  3. Heat pan with 1tbsp oil, fried radish for 2 mins. Pour in (C) water.
  4. Continue cooking till boiling. Stir in flour mixture and cook over low heat all the time until the mixture turns to a thick paste.
  5. Pour into a 8" square pan and steam over boiling water for about 30 minutes or until cooked.  Cool radish cake thoroughly before cutting into cubes.  
Ingredients for frying the radish cake:
  • 3 tbsp chopped sweet pickled radish (chai poh)
  • 3 cloves garlic, minced
  • 3 eggs
  • a few sprigs onion
  • beansprouts (about 3  handfuls)
  • oil
Seasoning:  (to taste)
  • dark soy sauce, kecap manis (sweet dark soy sauce), light soy sauce, pepper, sambal chilli
Method:
  1. In a non-stick pan, heat oil and fry minced garlic and chai poh. Fry till aromatic. 
  2. Add in radish cake cubes and fry till lightly browned and slightly crisp. Heat should be medium high.
  3. Add in seasoning and fry to coat evenly.
  4. Push the radish cake to the side of the pan then crack eggs into the pan. Allow the eggs to set slightly before flipping the radish cake over it. 
  5. Finally add in beansprouts.  Toss until well combined and heated through. Garnish with spring onion and serve hot.


19 comments:

  1. By just looking at your photos, I think I can smell the fragrance aroma of this chai tau kueh. You done and fried it so well and beautiful.

    ReplyDelete
    Replies
    1. Mel, u have a lovely blog too. Love ur crepe very much :)

      Delete
  2. 好希望今晚的晚餐就是它了。

    ReplyDelete
    Replies
    1. Yuen chin, this is my lunch n dinner for today

      Delete
  3. 真的好多料,我还没试过加豆芽。下次一定要试试看,一定很好吃。

    ReplyDelete
    Replies
    1. ann,好像港式的才有加芽菜。kampung的是kosong的。

      Delete
  4. Oh my God, this is my absolute favourite after char kueh teow! Hungry....

    ReplyDelete
    Replies
    1. Phong hong, I to this for my dinner as well as ur favorite cha kueh teow. :)

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  5. Sigh. I thought I have weened myself off chaitaukeuh until I see this post. My resolve is melting..

    ReplyDelete
    Replies
    1. the experimental cook, give u a big plate :)

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  6. Oh, I remember Li Shuan posted this recipe. Both Veronica & Li Shuan said the noodle is easy to make. I'll put it in my list!

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  7. 你的有模有样! 我每次都是从pasar malam打包回来吃的, 自己不会弄, 看到你的就流口水了。

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  8. 这个有加菜头一定更加有滋味咯。。。我的白萝卜一条大大条买了,吨再冰箱里不知要做什么哈哈。。。

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  9. Hi Jane, your photos just make me drool..we do not have radish here all year round, sometimes it looks 'old' or not fresh when it is available, I have been looking for a good one recently but can't get one, and now your chai tau kuih make me missing this dish more..haha

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  10. Ya! We call it "chai kueh kak" in Penang ! Add a lot chai po is the best !!!! Yummmmmmy!

    ReplyDelete

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