Fried Carrot Cakes (Chai Tow Kway) 菜头粿

Ingredients :
200g rice flour
550ml water
200g radish (shredded)
1 tsp salt

2 tbsp chopped chye poh

1 tbsp chopped garlic

50g bean sprouts
3 tbsp fish sauce
2 beaten eggs

2 tbsp dark soy sauce

2 stalk spring onion cut into 2 inch lengths

Method :

Mix rice flour in 200ml water. Stir well.

Boil shredded radish and salt in 350ml water.

Pour in rice flour mixture and stir well to make batter.

Pour batter in baking tray. Steam for 30 mins till carrot cake is cooked. Allow to cool before cutting into pieces.

Heat two tablespoons of oil in a wok.

Heat oil till hot, add in steam radish cakes, cutting it into small pieces with the frying ladle.

Pan-fry till both sides are golden-brown. Set aside.

Heat another table spoon of oil in the wok.

Sauté garlic and chye poh till browned.

Toss with the radish cake pieces.

Make a space in the middle, add the last of the oil and break eggs into the space.

Leave to set for a few minutes and then push the radish cake on top.

Drizzle with fish sauce, dark soy sauce, add in spring onion and bean sprouts and toss some more to ensure an even mix.

Serve hot.

材料:

200克粘米粉

550公升水

200克白蘿卜（刨成丝)

1小匙鹽

4片菜油或豬油

4大匙蒜茸

2大匙菜脯碎

2大匙雞蛋

2大匙黑醬油

2大匙魚露

1大匙青蔥 (切斷) 1棵

50克豆芽

油 5大匙

做法:

將粘米粉和200公升水攪拌一起

將白蘿卜絲，鹽和350公升的水煮滾

加入粘米粉水做成面糊

接着將面糊倒入烤盤中

蒸至白蘿卜熟，大約30分鐘左右。放一旁冷块

在鍋裡燒熱2大匙油或豬油。

接著倒入蘿蔔糕，把它煎至呈金黃色。

用鏟一邊炒蘿蔔糕一邊將它切成大小不一的塊狀，然後將蘿蔔糕塊推至一旁。

加入另1大匙油，燒熱后將蒜茸和菜脯碎炒香再拌入蘿蔔糕塊一起炒。

接著在鍋的中央騰出空間，將所剩下的油倒入再加蛋。

稍煎片刻後把蘿蔔糕塊拌入雞蛋上。

最後倒入魚露，黑醬油，青蔥段，豆芽和一起與蘿蔔糕塊炒均。