Google+ Followers

Wednesday, May 17, 2017

Fried Radish Cake/ Char Kueh Kak 炒粿角



Char Kueh Kak is a very famous Penang/Teoh Chew street food. It has got its name Kuah Kak (sides of the cake) from steamed radish cake, where the cake was steamed in a round bamboo basket back in the old days. Once cut into diamond or rectangular shapes to be serve or sell in the market, the remaining sides that are left will then be cubed and made into this delicious fried Cake.

Since the fried cake has become increasingly popular, plain or simple rice cake without radish is now commonly use to make this dish, thus you can also use shop bought (vietnamese) rice cake as substitute to the radish cake I used here.


炒粿角是一款和炒粿条齐名的槟城小吃,古早时候是用家里制作的“菜头粿”(萝卜糕)边角切丁炒制而成,所以有“粿角”的名称。

目前小吃摊买的粿角大多是用粘米粉蒸制成的粘米糕(也叫白糕)切丁炒制的了。时间久远,慢慢地,粿角成了粘米糕的代名词。而几乎所有的炒粿角都必定是用粘米糕制作的了。

我前阵子蒸了一大盆的腊味萝卜糕,第二天就做了这款炒粿角当早饭,非常好吃哦!


Ingredients:
2 bowls/ 250 g  Steamed Radish Cake     
2 bowls/ 80 g Moong bean sprouts
1 bowl/ 50 g Chinese chive
2 tbsp/ 60 g Chopped pickled radish/Chai Poh (washed and drained)
2 eggs
1 tbsp  Pork Lard & Crackling
1 tbsp minced garlic
1 tbsp Sambal Tumis     Optional

Sauces:
1/2 tbsp Light Soy sauce
1/2 tbsp Nam Pla/ Fish sauce
1 tsp Sweet soy sauce  (I used ABC Sweet Soy Sauce)
1 tsp  Dark soy sauce
1 tsp Oyster sauce
2 tbsp Water

材料:
2 碗/ 250 克  萝卜糕 (切丁)     
2 碗/ 80 克 豆芽
1 碗/ 50 克 韭菜
2 大匙/ 60 克 菜脯碎/萝卜干 (泡水洗净沥干备用)
2 只 鸡蛋
1 大勺 猪油 + 猪油渣
1 小勺 蒜蓉
1 大勺 叁巴辣酱     Optional

注:也可用粘米糕/白糕做这款炒粿角

酱汁:
1/2 大勺 生抽/酱油 Soy sauce
1/2 大勺 鱼露/ Nam Pla/ Fish sauce
1 小勺 甜酱油/ Sweet soy sauce  (I used ABC Sweet Soy Sauce)
1小勺 老抽/黑酱油/晒油/ Dark soy sauce
1小勺 蚝油 / Oyster sauce
2大勺 水/ Water


1. If you do not have cracklings and lard ready at home, you can cut some pork fat into small cubes and cook with a little water at medium low heat to make lard and cracklings.

2. Place all ingredients under sauces in a mason jar, shake well and keep aside.

3. Heat up a wok and add 1 tbsp of lard and 1 tbsp of cooking oil, add minced garlic, chopped pickled radish and cracklings in, stir until fragrant.

4. Add the cubed radish/rice cake,stir at high heat for 2 minutes, add 1-1.5 tbsp of the mixed sauce, continue cooking.

Note: The radish cake and pickled radish are both salted, you can season with the mixed sauce accord to your taste.

5. Push the kueh kak aside, add one egg into the wok, scrambled using the spatula. You can add the Sambal Tumis  now if you like it spicy.  Add another 1/2 tbsp of mixed sauce, add Chinese chive and bean sprouts, cook for another 2-3 minutes and serve immediately.


1. 如果家里没有已经准备好的猪油渣和猪油,可以切点猪脂肪切丁,加点水熬制成猪油和猪油渣。

2. 把所有酱汁里列出的酱料混合,装到一个干净的瓶子里。用不完的可以冷藏。

3. 锅里下 1 大勺的食油和 1 大勺的猪油和油渣,加热之后加入蒜蓉,菜谱碎,炒香。

4. 加入萝卜糕丁,大火翻炒香之后,加入1-1.5大勺的酱汁翻炒。(萝卜糕和菜脯碎都带有咸味,所以可以根据口味增减酱汁)。

5. 把粿角/萝卜糕推到一边,打入鸡蛋。想要吃辣的现在可以加辣酱,把鸡蛋炒散,再加入1/2 tbsp的酱汁,加入韭菜和豆芽,炒至断生即可。




No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...