Weeks ago my dear hubby came back from a gathering with three containers of steamed yam cake. It was like four or five pieces in each container, my jaw dropped when I saw it. I like yam cake but have never eaten more then two pieces in one go, how can we digest three containers?!
We had some fresh on the same day and kept the rest in the refrigerator. The next day, I cooked some char kuey kak (炒粿角) for breakfast. Char kuey kak is one of hubby's favourite Penang food, he used to have it like five times in a week! His regular hawker food at the moment is Tom yam vermicilli with fried fish. Again, four to five times a week. If we go to hawker centre everyday, I think he will have it for seven straight days.
Ingredients (makes 2 servings):
2 cups yam cake / radish cake, cubed
1 tbsp chopped preserved radish
2 tsp minced garlic
1 tbsp chili paste or sambal tumis
2 eggs
A handful spring onions or chive, chopped
2 tbsp cooking oil
Seasoning:
1 tbsp sweet, dark soy sauce (kicap manis)
1-2 tsp light soy sauce
1 tsp oyster sauce
1 tsp fish sauce
Methods:
- Heat a wok, add in oil. Add in dried radish and garlic, stir fry until fragrant then add in chili paste.
- Add in cubed yam cake, stir fry on high heat for few seconds then add in seasonings (reserve 1 tsp) and continue to stir until each cube is coated with sauce.
- Push fried cake to one side, to make space for eggs. Add in a little bit of oil , crack in eggs and break briefly then add in reserved seasonings. When the egg is almost set, mix together with the fried cake.
- Add in spring onion, toss for a few seconds then add salt to taste if necessary. Transfer to serving plates and serve warm.
Cook's note:
- Add in 1-2 handfuls of mung bean sprouts (in step 4) of desired.
- My version is slightly sweetened, it's the combination of Singapore and Penang version of char kuey kak.
