INGREDIENT
Steamed Rice Cake (overnite rice)
1. 剩饭 200g + 水 300g （blender打滑）(3/4 loose rice in red bowl, 1 bowl of water)
2. 加入盐 （1 茶匙），玉米粉 100（ 1 杯），面粉（0.6 杯）
3. Add 200ml water mix
4. 蒸盘搽油，大火蒸30分钟。
5. 放凉后切。
Tau geh :
1. Use 100-120gram green bean.
2. Soak over night.
3. Put in 1 L milk carton.. cut 'hole' bottom to rinse water.
4. Rinse the bean every morning and night.
5. Hot weather: harvest in 3rd day. Cold weather harvest in 7th day.
Fried kuey kak Reference : http://www.echoskitchen.com/2017/05/fried-radish-cake-char-kueh-kak.html
INSTRUCTION:
1. Fry garlic mince ... add 'chai bo' if you have. I had cut some bacon fat to add in as well.
2. Add in kuey kak to stir for a while.
3. Add 1.5 tablespoon of mixture of sauces.
4. Make the kuey kak a bit burn to increase the 'wok hei'
5. Make a hole in the middle, add in egg + tau geh + chinese chives, chilli and another 2 tablespoon of mixture of sauces.
6. Stir fry till the vege is cooked and served immediately.
Note:
Cut the kuey kak into smaller pieces, you can cut while cooking too :)
Note:
Cut the kuey kak into smaller pieces, you can cut while cooking too :)
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