蘿蔔糕 (CHAI-TAU KUIH)Ingredients :-
200g white radish, shredded
150ml water
50g rice flour, stir into 200ml water
7 tablespoons oil
1 tablespoon chopped garlic
3 tablespoons fish sauce
3 eggs, beaten
2 stalks spring onion, sliced
1. Boil shredded radish and 1 teaspoon salt in water. Add rice flour mix, and stir to make a batter.
2. Pour batter into an oiled 23-cm square pan. Steam for 30 mins until firm. Cool, then cut into slices.
3. Heat 4 tablespoons oil in a wok. Fry slices, 3 mins each side. Push slices aside. Add rest of oil, fry garlic. Season wtih fish sauce. Bring slices back to the centre of the pan and drizzle beaten eggs over. Continue to fry until golden brown.
4. Serve hot, sprinkled with chopped spring onion.
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