
Recipe Courtesy of Penang Street Food
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Preparing the Kway Teow
Ingredients
2 cups rice flour 3 tbsp tapioca flour 1/4 tsp baking soda 4 cups water 1 tbsp sesame seed oil 3 cloves garlic - finely chopped 1 medium sized radish - peeled, finely grated and drained of juice 1 tbsp sugar 1 tbsp light soy sauce Salt and pepper to taste
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Preparation
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Combine rice flour, tapioca flour, baking soda and water to form batter. Beat until smooth. Set aside
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Heat wok and saute garlic until golden brown.
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Add radish and stir-fry until soft.
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Add batter and seasonings. Stir until mixture is thickened.
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Remove from heat and pour mixture into a baking tray.
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Steam mixture for 60 minutes or until it is set.
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Leave to overnight in refrigerator to cool and solidify.
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The next day, remove from refrigerator and cut up into cubes. Set aside.
Cooking the Kway Teow
Ingredients
2 tbsp lard - finely diced (healthier option: substitute with 2 tbsp peanut or vegetable oil) 2 cloves garlic - finely chopped 1 tbsp chili paste 1 tbsp perserved turnip (chye por) - finely chopped 1 tbsp sugar 1 tbsp light soy sauce 1 tbsp dark soy sauce 2 eggs 120 grams bean sprouts - washed and drained pepper to taste
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Preparation
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Place wok over high heat until smoking hot. Add 1 tbsp lard/oil and stir-fry half the chopped garlic quickly until golden brown.
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Add 500 grams of Kway Kak (A). Stir-fry over high heat until golden brown. Remove from wok, set aside.
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Heat 1 tbsp lard/oil. Add remaining chopped garlic. Stir-fry until golden brown and fragrant.
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Add chili paste. Continue stir-frying.
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Add preserved turnip and sugar, saute well.
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Return the earlier stir-fried Kway Kak into wok. Add light and dark soy sauce, stir-fry until well mixed.
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Create an empty space at centre of the wok, crack in eggs. Cover the eggs with all the ingredients and stir-fry evenly.
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Mix in bean sprouts. Do not overcook.
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Dish out and serve with a dash of pepper.
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