Wednesday, September 23, 2009

Kuih - Char Kuih Kak/Char Kueh

This is the Penang version of char kuih kak. Which kind of means fried cake. I will add the Kuching version soon.


Riceflour cake:
1 cup cold water
1 cup + 2 tbsp hot water
1 cup rice flour
2 tbsp tapioca flour
salt and pepper

To Fry:
3 tbsp oil
1 tsp Black Soy Sauce
2 tbsp Chai Po (A type of picked mustard)
2 tbsp Dried Shrimp (presoaked and finely chopped)
2 tbsp garlic (finely chopped)
2 sprigs Chinese Chives,
2 tbsp Soy Sauce
5 Prawns (deshelled)
Fried Bacon Bits
Handful Bean Sprouts

Perpetration Methods:

Mix the ingredients in riceflour cake till smooth. Steam batter under steamer in 30 minutes. Leave to cool overnights.

Cut cake into cubes and fry in 3 tbso of oil. Fry till a bit brown. Remove riceflour cake and leave oil. Fry Chaipo, garlic and dried shrimp till fragrant, add the cakes. Add soy sauce and black soy sauce, prawns,sesame oil and fry till prawns are cooked. Add beansprouts and chives. Fry until beansprouts are semi soft. Add salt and pepper to taste and serve. Garnish with fried bacon n bits.

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