Fried Rice Cake (Chai Tow Kway) 炒菜粿

Rice Cake Ingredients:

220g rice flour, 4 tsp corn flour, 2 tsp wheat starch, 2tsp salt, 240ml cold water, 560ml hot water

Stir Fry Rice Cake Ingredients:

30g Chinese sausages(sliced), 4 prawns,  2 tsp  sweet choy poh (sweet radish, chopped) , 2 eggs , 1 hand full bean sprout, 1 hand full chives , 1 tsp minced garlic

Seasoning:

1 tsp Angel Light Soy Sauce , 1 tsp Angel  Thick Caramel, 1 tsp  Angel  Oyster Sauce, ½ tsp  pepper

Method:

1. Mix all the rice cake dry ingredients add in cold water and stir till smooth.

Pour in hot water, stir until smooth.

2. Use colander to strain the  batter into greased 9” square tray. Remove the bubble on the batter surface, steam for 25 minutes.
3. Remove and allow rice cake to cool completely.  Keep into fridge for 1- 2 hours before cut into approximately 2cm cubes.
4. Heat the oil in a pan and pan fry cubed rice cakes until lightly brown in colour. Add in minced garlic, stir well.
5. Toss in seasoning, stir to combine well.Add in Chinese sausages, prawns and sweet choy poh, continue to stir fry for 1 minute.
6. Crack in the eggs. Add bean sprouts and chives. Stir for another 30 seconds to 1 minute.

1. Remove and serve immediately with Angel Sriracha Hot Chilli Sauce.

菜粿材料：

粘米粉220克、粟粉4茶匙、澄面粉2茶匙、盐2茶匙、冷水240毫升、热水560毫升

菜粿炒料：

腊肠30克(切片)、虾4只、甜菜圃2茶匙（剁碎）、蛋2粒、豆芽1把、韭菜1把、蒜茸1茶匙

调味料：

仙女特选生抽1茶匙、仙女顶级晒油1茶匙、仙女特级蚝油1茶匙、胡椒粉1/2茶匙

做法：

• 碗内加入所有菜粿粉料，注入冷水混合均匀拌至细滑。然后加入热水，继续搅拌至成滑面糊。
• 用滤网将面糊料筛入涂油的9寸蒸盘内，再去除所有泡沫，放入蒸笼蒸25分钟。
• 取出菜粿待冷后，收入冰箱1-2小时，然后切成2cm大小块。
• 镬内热少许油，放入菜粿炒至微黄，加入蒜茸，炒至香。
• 加入调味料，炒匀。加入腊肠、虾和甜菜圃，继续拌炒1分钟。
• 打入鸡蛋，再加入豆芽和韭菜，继续炒越30秒至1分钟即可。
• 吃时可搭配仙女牌辣赞辣椒酱一起享用。