Char Kuih Kak

Ingredient:

For Kuih Kak:

Rice flour

Tapioca starch

Salt

Oil

Water

For stir fry:

Chopped Garlic

Chopped preserved turnip

Dried shrimp, soak and chopped

Prawn (you may use marinated pork fillet, chicken fillet)

Egg

Bean sprout

Chives, cut into 2 inch length

Spring onion, cut into 2 inch length

Oyster sauce

Light soy sauce

Dark soy sauce

Sesame oil

Salt & pepper to taste

Method:

To make the Kuih Kak:

1. Mix rice flour, tapioca starch, salt, oil and water. Pour into a rectangular tray.

2. Steam the mixture for 45 minutes to 1 hour.

3. Remove from steamer and leave it to cool completely.

4. Cut the Kuih Kak into 1.5cm square cube. Keep a side.

To cook the Kuih Kak:

1. Pan fry the kuih kak with some oil in non-stick frying pan. Until all sides are golden brown. Keep a side.

2. Heat some oil in a wok saute the dried shrimp, chopped preserved turnip and garlic. Stir fry until golden brown.

3. Add the prawn and cook for 1 minute.

4. Crack in an egg, stir and break the egg and let it cook for 1 minute.

5. Add the pan fried Kuih Kak. Mix well.

6. Season with Oyster sauce, Light soy sauce, Dark soy sauce, sesame oil, salt & pepper.

7. Add the bean sprout, chives, spring onion and mix well for 1 minutes.

8. Ready to serve.

p/s:

1. Make the Kuih Kak in advance, it's much easier to cut and handle the cool Kuih Kak.

2. You can add some grind chili / chili boh / sambal tumis in "Step 3 of To Cook the Kuih Kak", cook the chili for 1 min, then add prawn.