Stir Fried Radish Cake (Choy Tow Kueh)

Stir Fried Radish Cake (Choy Tow Kueh)

As promised...here it is "Stir Fried Radish Cake"

(Choy Tow Kueh in Cantonese Translation).

This dish is the all time favourite of everyone in Malaysia.

250g rice flour

1/4 teaspoon bicarbonate of soda

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon of vegetable oil

1 teaspoon alkaline water (Kan Sui in Cantonese Translation)

Note : If you do not like to use alkaline water, by all means,

do take it out. Alkaline water to make the cake crunchy.

880 ml of water

Prepare the steamer.

Mix the rice flour with salt, bicarbonate of soda and pepper.

Make a well in the center.

Pour in the alkaline water and vegetable oil and

mix thoroughly.

Pour in slowly the water and mix well.

Mix until combine.

Once the steamer is ready and water is boiling.

Put in the batter and steam for 50 minutes.

Lift it up and let it cool.

If there is water on top of the cake,

please scoop it out.

Get ready chopped garlic, chopped dried radish

(Choy Poh in Cantonese), egg and chopped chives.

(the above ingredients are for one plate per person of stir fry)

Cut the cake into small sizes.

Dark Soy Sauce.

Light Soy Sauce.

Pepper.

Heat up the wok and oil.

Stir fry the garlic.

And then Choy Poh.

Pour in the cake and stir fry for a few minutes.

Break in the egg.

And stir fry until the egg is cooked.

Pour in 1/2 tablespoon of dark soy sauce,

2 tablespoons of soy sauce,

few dash of pepper and lastly the chives

and stir fry until combined.

Test the taste before scooping into a plate.

If not enough of soy sauce, please put more.

Delicious, Delicious, Delicious are the only words.