CHAR KUEH KAK (FRIED RICE CAKE)

One hour left to 2014..... so i think this is going to be the last recipe to share for 2013.

Have you heard of CHAR KUEH KAK? If you have not, then you are not from Penang Malaysia. Char kueh kak is a typical Penang street food. It is made of rice cake fried with bean sprouts with soya sauce as seasoning. Well to make this dish you need to make the rice cake first. I got the batter right after the third trial. First time..too soft, second time.. too hard, .. Third time i got a perfect rice cake for the dish.Yeah....

CHAR KUEH KAK

Ingredients for rice cake

120 g rice flour

3 tbsp corn starch

1/2 tsp salt

500 ml water

1 tbsp oil

Method

1. Mix all the ingredient in a pan. Stir well until you get a smooth batter.

2. Partially cook the batter. keep on stirring. Remove from heat when the batter start ti thicken.

3. Pour batter into a tray and steam for 20 minutes.

4. let it cool before cutting into cubes.

 Next fry the rice cake.

Ingredients

1 tbsp of oil

2 pips of chopped garlic

1 tbsp of preserved radish/chaipor(soak for 5 minutes and wash)

1 handful of bean sprout/taugeh

dash of pepper

1 tbsp of soya sauce

1 tbsp of dark soya sauce

1 egg

Method

1. Heat up one tbsp of oil in a frying pan.

2. Saute garlic and preserved radish until fragrance.

3. Put in the cubed rice cake and fry.

4. Season with soya sauce and dark soya sauce.

5. Throw in a handful of bean sprout, continue frying. Break in an egg. Continue frying until egg is well mixed 

    and cooked.. Dash some pepper over it. 

6. Dish out and serve.

It is 3 minutes to 12 midnight

wishing everybody a Happy 2014!!!