我keksim了两天，因为不知何故我的火腿芝士面包卷就是不让我publish出来。一直给我error message。将整个从新再上载一次，问题还是一样。但是很谢谢朋友们都有越墙跳过来留言。莎莎伤心了，她美丽的留言竟然被删除了呵呵。。。还特地从新回来留多一次，有心有心！
那个面包没缘，不管它了， 今天上了这个在星马一带都很普遍的小食，char kuih kak。 记得以前每逢星期二的夜市，都会去朋友哥哥的档口打包，因为觉得他炒得很香，而且我还刻意order，放多多黑酱油，炒黑一点，可以吃到焦焦脆脆边，特别香。这也好像是很久很久以前的事了。。。这里可以在点心楼吃到香港式的炒萝卜糕但是这种比较单纯的炒糕似乎不太能吃到。那天看到Veronica上了这道炒糕，很开心，因为材料简单而且容易做呐！还有就是糕的软硬适中，食谱我很喜欢也做了两次。
谢谢Veronica的好分享。
Fried Cubic Noodle (Char Kuih Kak)
Ingredients:
110g rice flour
2 tbsp tapioca flour (or cornflour)
1 tbsp wheat starch
1/2 cup cold water
1 1/4 cup boiling water
1 tbsp oil
1/2 tsp salt
To make
the kuih：
1. In a mixing bowl combine rice flour, tapioca flour,
wheat starch, salt and cold water together. Stir in oil.
2. Pour boiling water into the batter and stir until
batter is smooth.
3. Pour into a 18 x 9cm pan and steam over boiling water
for about 25 minutes or until cooked.
4. 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 onion
beansprouts (about 3 handfuls)
oil
Seasoning: (to taste)
dark soy sauce
light soy sauce
fish sauce
sugar
salt & pepper
sambal chilli
Method:
1. With about 2 tbsp of oil, pan fry the cubic noodles
until golden brown. Transfer to a plate and set aside.
2. Stir fry the pickled radish and garlic until
aromatic.
3. Return the cubic noodles to the wok.
4. Push the cubic noodles to the side of the wok then
crack eggs into the centre and scramble until egg is just set.
5. Pour in seasoning. Toss well to combine.
6. Finally add in beansprouts. Toss until well
combined and heated through. Garnish with spring onion and serve hot.
Recipe adapted from : Minty's Kitchen
