炒萝卜糕（fried chai tau kueh）

那天看见helena上Minty'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.