Char Kway Kak (Fried Radish Cake)

Char Kway Kak

Rice Cake (yields about 800 gm rice cake)
Ingredients :
300 gm rice flour
75 gm tapioca flour
1 litre water
1 tsp salt

Combine all the ingredients in a mixing bowl to form a smooth batter.  Strain into a wok or saucepan and cook over low to medium heat, stirring until thickened.
Pour into a greased tray to a height of 4 cm.  Steam over rapidly boiling water for 20 minutes  Remove from heat and set aside to cool at room temperature for 6 hours or until cake has set firmly.

Rice cake, cut ready for the wok

Ingredients for Char Kway Kak:
400 gm rice cake cut into 2 cm cubes
1 large clove garlic, chopped
3 tsp chopped preserved radish (chai poh)
2 1/2 tsp chilli paste or to taste
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 tsp chicken stock granules (optional)
2 large eggs
150 gm beansprouts
50 gm Chinese chives
1/2 tsp ground white pepper

Heat a tablespoon of oil and pan-fry rice cake over high heat until lightly browned (about 1 minute).  Set aside.
In the same wok; heat a little more oil to fry the garlic and preserved radish until fragrant.  Add the chilli paste and saute for 20 seconds, stirring continuously until chilli is aromatic.
Add the radish cake and the combined seasonings of light and dark soy sauce and chicken stock granules. Stir to coat well.
Push the cake to one side and crack in the eggs.  Stir to scramble the eggs.  Add the beansprouts and chives, season with pepper and stir everything together for a few seconds before dishing out.  Serve hot.

Lazy cook does not have the chai poh and Chinese chives, so she does not add those in. Lazy cook also do not like chicken stock so did not add it in too.   Woala.... dinner is served!