Recipe for cubic noodles (chai kuih kak or chai tow kuay)
Ingredients (makes 2 containers of 17*10cm)
110g rice flour
2 tbsp tapioca flour (or cornflour)
1 tbsp wheat starch
1/2 cup cold water1 1/4 cup boiling water1 tbsp oil1/2 tsp salt
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| Top box was covered but bottom box was left loosely covered to facilitate checking of doneness. |
Ingredients (makes 2 containers of 17*10cm)
110g rice flour
2 tbsp tapioca flour (or cornflour)
1 tbsp wheat starch
1/2 cup cold water1 1/4 cup boiling water1 tbsp oil1/2 tsp salt
Method
1. Combine rice flour, tapioca flour, wheat starch, and salt.
2. Stir in cold water. Mix well. Stir in oil.
3. Pour boiling water into the batter and stir until batter is smooth.
4. Pour into the 2 containers suitable for IP. Pour in 2 cups of water (1 cup evaporated after 15 mins). Cover. Steam on high pressure for 25 minutes. Alternatively if steaming on the stove, pour into 17cm round pan, cover and steam over boiling water for 25 to 30 minutes. In either case, steam until skewer inserted comes out clean.
5. Cool the rice cake thoroughly before cutting into cubes.
1. Combine rice flour, tapioca flour, wheat starch, and salt.
2. Stir in cold water. Mix well. Stir in oil.
3. Pour boiling water into the batter and stir until batter is smooth.
4. Pour into the 2 containers suitable for IP. Pour in 2 cups of water (1 cup evaporated after 15 mins). Cover. Steam on high pressure for 25 minutes. Alternatively if steaming on the stove, pour into 17cm round pan, cover and steam over boiling water for 25 to 30 minutes. In either case, steam until skewer inserted comes out clean.
5. Cool the rice cake thoroughly before cutting into cubes.
WhiteIngredients
2 tbsp chopped pickled radish (chai poh)
3 cloves garlic, minced
bunch of garlic chives (optional)
2 eggs
a few sprigs of chinese parsley or chives
beansprouts (about 3 handfuls)
oil
Seasoning: (to taste)
2 tbsp light soya sauce
1 tsp fish sauce
Dash of salt and pepper
Method
2 tbsp light soya sauce
1 tsp fish sauce
Dash of salt and pepper
Method
1. Soak the chai poh in hot water for 10 minutes. Rinse and drain. Taste, it should not be salty. If it is, continue to soak, wash, and drain.
2. Stir fry the pickled radish and garlic until aromatic.
3. Pan fry the kway until golden brown.
4. Push kway to the side of the wok then crack eggs into the centre and scramble until egg is just set.
5. Pour in seasoning. Combine well.
6. If using, add in beansprouts and garlic chives. Toss until well combined and heated through.
7. Garnish with parsley and serve immediately.
Black
Ingredients
2 tbsp chopped pickled radish (chai poh)
3 cloves garlic, minced
bunch of garlic chives (optional)
2 eggs
chives
oil
2. Stir fry the pickled radish and garlic until aromatic.
3. Pan fry the kway until golden brown.
4. Push kway to the side of the wok then crack eggs into the centre and scramble until egg is just set.
5. Pour in seasoning. Combine well.
6. If using, add in beansprouts and garlic chives. Toss until well combined and heated through.
7. Garnish with parsley and serve immediately.
Black
2 tbsp chopped pickled radish (chai poh)
3 cloves garlic, minced
bunch of garlic chives (optional)
2 eggs
chives
oil
Seasoning: (to taste)
2 tbsp caramel dark soy sauce
1 tbsp light soy sauce
Dash of salt and pepper
2 tsp Oil
Method
1. Same step as above regarding chai poh. Mix the caramel and light soya in the oil otherwise the caramel is very sticky.2 tbsp caramel dark soy sauce
1 tbsp light soy sauce
Dash of salt and pepper
2 tsp Oil
Method
2. Stir fry the pickled radish and garlic until aromatic.
3. Pan fry the kway until golden brown.
4. Push kway to the side of the wok then crack eggs into the centre and scramble until egg is just set.
5. Pour in seasoning. Combine well.
6. If using, add in beansprouts and garlic chives. Toss until well combined and heated through.
7. Garnish with parsley and serve immediately.
3. Pan fry the kway until golden brown.
4. Push kway to the side of the wok then crack eggs into the centre and scramble until egg is just set.
5. Pour in seasoning. Combine well.
6. If using, add in beansprouts and garlic chives. Toss until well combined and heated through.
7. Garnish with parsley and serve immediately.
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