Char Koay Kak (Fried Rice Cake) by Kavitha Soraya Kandasamy

Ingredients:
320g Rice Flour
3 tbsp tapioca Flour
salt to taste
3 cups water
2 medium sized of White Carrot grated and squeeze out the water
1 cup radish water (white carrot)
1 tbsp light soya sauce
3 cloves garlic chopped
1 tbsp sesame oil

Method:

1. Mix rice flour, tapioca flour, salt and soya sauce with the 3 cups of water and 1 cup of white carrot water.

2. Fry garlic till light brown and add the grated white carrot that was squeezed out. Fry for about 5 mins and then mix with the flour mixture. Mix til it is a bit thick and then pour it onto a plate.

3. Steam it for 20 - 30 mins.  PLEASE cool it well before cutting

Sauce Ingredients:
1 tbsp Fish Sauce
1/2 tbsp Dark Soya Sauce
1/2 tsp Sugar
1/2 tsp Light Soya Sauce
1 tsp shallot

Method:

Fry chopped garlic, then add dried salted radish (choy poh). Then add the cubed cakes and fry for a bit. Add chili paste (dried chilli,onion and garlic blanded) and sauce ingredients. Stir fry for a bit then break an egg in the middle and stir fry again. Add kucai and last bit add bean sprouts and serve hot.