Ingredients
Batter and Koay Kak
- 125 g ERAWAN BRAND Blended Rice Flour (or Cap Gajah Blended Rice Flour)
- 25 g STAR BRAND Wheat Starch
- 25 g STAR BRAND Corn Starch
- 500 ml Water
Fried Koay Kak
May be added optional prawns or squid
- 3 tbsp Cooking oil
- 5 cloves Garlic
- 20 g Salted turnip (minced)
- ½ tbsp Chili paste
- 2 pieces Eggs
- 50 g Sprouts
- 40 g Chives
Seasoning
- ½ tbsp Oyster sauce
- 1 tbsp Light soya sauce
- 1½ tbsp Thick soya sauce
- 1½ tbsp Fish sauce
- 1 tbsp Water
Cooking Method
Batter
- Mix rice flour, wheat starch, corn starch and water, then sieve the mixture.
- Pour the mixture into a 6 inch mould. Place the mould in steamer with boiling water. Stir the mixture until thickens then steam it for 1 hour.
- Cool the mixture (at least 5 hours) before cutting into cubes.
Fried Koay Kak
- Heat wok with cooking oil. Add garlic, salted turnip, chili paste and saute unit fragrant.
- Add mixture in cubes and seasoning. Continue to stir fry until well mixed.
- Add eggs, sprouts and chives. Stir well.
- Serve hot.