Monday, July 16, 2018

炒粿角 Fried Cubic Noodle (Char Kuih Kak)



材料 :

粘米粉  110克
木薯粉 / 玉米粉  2汤匙
澄粉  1汤匙
冰水  120毫升
食油  1汤匙
盐  1茶匙
沸水  300毫升

做法 :

1. 把所有粉类混合,再把盐及冰水倒入混拌均匀。
2. 将食油加入,搅拌。
3. 将沸水倒入,搅拌成无粒状的面糊。
4. 倒入6寸圆模,以中大火蒸25分钟或至熟。
5. 待完全冷却后,才切片。

炒粿角材料 :

咸菜脯  3汤匙
蒜米  3瓣(剁碎)

蛋  3个
适量 豆芽,葱花

调味料 : 生抽,黑酱油,白糖,盐,胡椒粉

做法 :

1. 烧热锅,倒入2tbsp食油,把粿角炒熟,盛起备用。
2. 锅里放入少许油,炒香菜脯及蒜米,倒入粿角翻炒。
3. 把粿角推一边,放入适量食油,把蛋打入,搅散,再把粿角炒匀。
4. 加入调味料,继续翻炒片刻。
5. 最后加入豆芽拌抄,撒上葱花即可。

Fried Cubic Noodle (Char Kuih Kak)

Ingredients :

110g rice flour
2 tbsp tapioca flour (or cornflour)
1 tbsp wheat starch
120ml cold water
1 tbsp oil
1 tsp salt
300ml boiling water


1. In a mixing bowl combine rice flour, tapioca flour, wheat starch, salt and cold water together.  
2. Add in oil,stir well. 
3. Pour boiling water into the batter and stir until batter is smooth.
4. Pour into a 6" pan and steam over boiling water for about 25 minutes or until cooked.  
5. Cool the rice cake thoroughly before cutting into cubes.  

Ingredients for frying cubic noodles :

3 tbsp chopped pickled radish (chai poh)
3 cloves garlic, minced
3 eggs
some sprigs onion,beansprouts

Seasoning : light soy sauce,dark soy sauce,sugar,salt,pepper

Method :

1. With about 2 tbsp of oil, pan fry the cubic noodles until golden brown.  Transfer to a plate and set aside.
2. Stir fry the pickled radish and garlic until aromatic. Return the cubic noodles to the wok.
3. Push the cubic noodles to the side of the wok then crack eggs into the centre and scramble until egg is just set.
4. Add in seasoning. Toss well to combine.
5. Finally add in beansprouts.  Toss until well combined and heated through. Garnish with spring onion and serve hot.

(Recipe from here & here)

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