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Saturday, 24 November 2012

Fried Cubic Noodles (Char Kuih Kak)

In food blogging we always seem to find one recipe posted by a blogger and later on another fellow blogger will posted right after one another.  Isn't it great we can find recipes through food blogging and tagging from one blog to another?

Would you mind if I say cooking and baking can make a person addicted and it is being contagious too?  In one way or another I am being addicted and baking is contagious!  But I do feel good about it as I can learn to bake and cook good dishes and cakes for my family, don't you think so?  Of course, we will feel so satisfied if our cooking is appreciated and the plates being swept clean after your hard worked!

Well, let's talk about my post today, Fried Cubic Noodles (Char Kuih Kak).  Previously I have made something similar like this before; Stir Fried Radish Cake (Loh Pak Koh) with the shredded radish in which is much more tedious and 'hardwork' in preparing.  After I have tried this version, this is so much easier.  I love it and in fact this is my second time making and frying it!!

I am sure you have eaten this in the hawker stalls, right?  Well you can always make this at home.  So easy.... prepare to steam the 'kuih' at night and then fried it for breakfast next day!

Fried Cubic Noodles (Char Kuih Kak) 
Recipe source from Minty's Kitchen 
Serves for 2-3 person

Ingredients for Cubic Noodles
110g rice flour
2 tbsp tapioca flour (or cornflour)
1 tbsp wheat starch (tang mien flour)
1/2 cup cold water
1 1/4 cup boiling water
1 tbsp oil
1/2 tsp salt
In a mixing bowl combine rice flour, tapioca flour, wheat starch, salt and cold water together.  Stir in oil. 
Pour boiling water into the batter and stir until batter is smooth.
Pour into a 17cm (6") round or 19cm loaf pan and steam over boiling water for about 25 minutes or until cooked.  
Cool the rice cake thoroughly before cutting into cubes.  

Ingredients for frying cubic noodles:
3 tbsp chopped pickled radish (chai poh)
3 cloves garlic, minced
3 eggs
a few sprigs of chinese parsley
beansprouts (about 3  handfuls)

Seasoning:  (to taste)
dark soy sauce
light soy sauce
salt & pepper

With about 2 tbsp of oil, pan fry the cubic noodles until golden brown.  Transfer to a plate and set aside.
Stir fry the pickled radish and garlic until aromatic. 
Return the cubic noodles to the wok.
Push the cubic noodles to the side of the wok then crack eggs into the centre and scramble until egg is just set.
Pour in seasoning.  Toss well to combine.
Finally add in beansprouts and chinese parsley.  Toss until well combined and heated through.
Serve while it is hot.  


It is easy to make to steam "kuih"....

 ..... and the frying the cubic noodles, of course you can add in other ingredients like prawns too if you like.  Serve with your favourite chilli sauce or sambal ....

And I noticed Helena's  also has made this too!