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Cook's Nook

Published: Sunday March 15, 2015 MYT 6:00:00 AM
Updated: Monday March 16, 2015 MYT 6:11:19 PM

Transform steamed cakes into stir-fries

Stop chasing after the best street food; make it at home.

STIR-FRIED TARO CAKE WITH SCRAMBLED EGGS
100g taro (yam) cake (wu tau koe), cubed
2 eggs
1 tsp chopped garlic
2-3 tbsp oil
30g long beans, finely diced
2 bird’s eye chillies, finely sliced
1 tbsp sliced red chilli
1 tbsp sliced green chilli

Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar or to taste
1/4 tsp pepper
1/2 tsp chicken stock powder

Garnishing
1 tbsp chopped spring onion
1 tbsp chopped coriander leaves

Heat the oil in a nonstick frying pan. Fry garlic until golden and fragrant. Add long beans and fry for a while.

Push the ingredients aside and break in the eggs. Scramble the eggs and add in the taro cake cubes and bird’s eye chillies. Add seasoning and mix well.

Sprinkle in a little water to moisten the mixture. Add red and green chillies. Toss and fry briskly. Dish out and add garnishing.

Stir-fried rice rolls with black pepper sauce

FRIED STEAMED RICE ROLLS IN BLACK PEPPER SAUCE
4 pieces steamed rice rolls (chee cheong fun), cut into sections (store-bought)
1 tsp chopped garlic
1 tsp chopped shallots
1 tbsp chopped dried prawns
2 tbsp oil
2 eggs
1 tbsp finely chopped preserved radish (choy poh)
1 tsp chilli paste
50g prawns
50g green dragon chives (cheng loong choy), cut into sections
1 stalk mustard green (choy sum), cut into sections

Seasoning
1 tbsp black pepper sauce
1 tbsp light soy sauce
1/4 tsp pepper
1/4 tsp ground black pepper
sugar to taste
1/2 tsp chicken stock powder
dark soy sauce for colour (optional)

Heat the oil in a nonstick wok and sauté garlic, shallots and dried radish until fragrant.

Put in chilli paste and dried prawns. Sauté well. Push ingredients aside and add in prawns and seasoning. Break in the eggs and scramble until set. Add rice rolls followed by chives and mustard green. Toss briefly to combine. Dish out and serve.

fried steamed radish cake

STIR-FRIED STEAMED RADISH CAKE
200g savoury radish cake (lobak koe), cut into small cubes (store-bought)
1 tsp chopped garlic
1 tbsp finely chopped preserved radish (choy poh)
1 tbsp oil
1 tsp sesame oil
1-1½ tbsp chilli paste
1 handful beansprouts, tailed
5 stalks Chinese chives, cut into sections
4-5 prawns, shelled but keep the tails
2 eggs

Seasoning
2 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/2 tsp pepper

Garnishing
Some sliced red chilli and chopped spring onion

Heat oil and sesame oil in a nonstick wok or saucepan. Fry garlic, chilli paste and dried radish until fragrant.

Add radish cake pieces and seasoning. Stir-fry briskly.

Break in eggs followed by prawns. Toss and fry to combine. In between, sprinkle in a little water.

Add chives, beansprouts and stir fry briefly. Dish out to serve with garnishing.

Tags / Keywords: Amy Beh, Cooks Nook, hawker favourites, taro cake, rice rolls, radish cake

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