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Char Kway Kak



Preparing Kway Kak :
  • 2 cups rice flour
  • 3 tbsp tapioca flour
  • ¼ tsp baking soda
  • 4 cups water
  • 1 tbsp sesame seed oil
  • 3 cloves garlic – finely chopped
  • 1 medium sized radish – peeled, finely grated and drained of juice
  • 1 tbsp sugar
  • 1 tbsp light soy sauce
  • Salt and pepper to taste
  • Combine rice flour, tapioca flour, baking soda and water to form batter. Beat until smooth.  Set aside.
  • Heat wok and sauté garlic until golden brown.
  • Add radish and stir-fry until soft. 
  • Add batter and seasonings. Stir until mixture is thickened.
  • Remove from heat and pour mixture into a baking tray.
  • Steam mixture for 60 minutes or until it is set.
  • Leave to overnight in refrigerator to cool and solidify.
  • The next day, remove from refrigerator and cut up into cubes. Set aside.
For Cooking :
  • 2 tbsp lard – finely diced (healthier option : substitute with 2 tbsp peanut or vegetable oil)
  • 2 cloves garlic – finely chopped
  • 1 tbsp chilli paste
  • 1 tbsp preserved turnip (chye por)– finely chopped
  • 1 tbsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 eggs
  • 120 grams bean sprouts – washed and drained
  • Pepper to taste
  • Place wok over high heat until smoking hot.  Add 1 tbsp lard/oil and stir-fry half the chopped garlic quickly until golden brown.
  • Add 500 grams of Kway Kak (A).  Stir-fry over high heat until golden brown. Remove from wok, set aside.
  • Heat 1 tbsp lard/oil.  Add remaining chopped garlic.  Stir-fry until golden brown and fragrant.
  • Add chilli paste. Continue stir-frying.
  • Add preserved turnip and sugar, sauté well.
  • Return the earlier stir-fried Kway Kak into wok. Add light and dark soy sauce, stir-fry until well mixed.
  • Create an empty space at centre of the wok, crack in eggs.  Cover the eggs with all the ingredients and stir-fry evenly.
  • Mix in bean sprouts. Do not overcook.
  • Dish out and serve with a dash of pepper.
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