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Char Kuay Kak ( 炒粿角/ 炒菜頭糕)

Saturday, 24 May 2008

I used to have this almost every Sunday morning when I was still living with my grandmother. I call it char lo bak koh but Jeff calls it char kuay kak. Lo bak koh translates into turnip cake in Chinese, so theoretically it should be made with turnip, but I learnt that most stalls only use rice flour nowadays to cut cost and it's less laborious. To be honest, the various seasonings that they use for frying overpowers the taste of turnip, so you can't really tell. To me, the version without turnip is good enough for frying. Got a recipe of steam kuay kak from Linnh's blog, the texture is just right.


Ingredients: 2 portions

For kuay kak:

  • 1 cup rice flour
  • 2/3 cup cold water
  • 1 1/3 cup hot water

Seasonings:

  • Salt
  • Sugar
  • Pepper
  • Sesame oil

For char kuay kak: 1 portion

  • 1 handful bean sprouts
  • 2 stalks spring onions / chives
  • 1 Egg
  • 1 tbs minced garlic
  • 1 tbs chai po (菜脯)
  • Chilli sauce/ chilli oil (optional)
  • Light soya sauce
  • Dark soya sauce
  • Pepper

Directions:

For kuay kak: better to cook a night before. Cool, cut into cubes and fridge.

  • Mix together rice flour and cold water until well combined.
  • Mix in hot water.
  • Season to taste.
  • Steam on high heat for about 30 mins.

To fry kuay kak:

  • Heat up oil in pan, add in kuay kak, light and dark soya sauce and fry until a bit charred. Dish out for later use.
  • Sauté garlic until fragrant, add in chai po.
  • Toss in fried kuay kak and chilli sauce, mix. Push this aside of the pan.
  • Break an egg on the other side of the pan, drizzle a bit of soya sauce on egg and scramble.
  • Mix in kuay kak when egg is almost cooked.
  • Add in light soya sauce, pepper to taste.
  • Toss in bean sprouts and spring onions and stir fry until cooked (~2 mins).

Comments:

  • Use 1:2 flour to water ratio for making kuay kak.
  • The kuay kak is very sticky so use a non-stick pan or use more oil for frying kuay kak.
  • Adding light and dark soya sauce at the beginning helps the kuay kak to brown and char.
  • Using what seasonings for frying kuay kak is totally up to you. I tried frying with Kung Po sauce and I liked it but Jeff said it was a bit too sweet, didn't taste like what he ate before (but he likes his with chili oil).

2 oink oinks...:

billy@atablefortwo said...

wow! I am so glad I found your blog. Definitely will give this recipe a try! I miss Cha Kueh Kak!

pigpigscorner said...

Thanks for visiting! This is a dish I crave for very often =)

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