(I did it) my way…

This looks something like (pek) chai thow kway or the Chinese fried (white) carrot /radish cake or what is called koey kah in some parts of peninsula Malaysia but it isn’t…

I’ve seen them frying the dish in Kuching. It seems that they will melt the pork fat on a hot plate to get the lard and the crusts and after that they will fry the sliced steamed cake till golden brown and burnt around the edges before adding the egg, beaten.

Well, I did not have any radish cake but I did have some leftover steamed yam cake (or koi) in the fridge – my mother-in-law gave some to us not too long ago so I decided to use that. After cutting into small bits and pieces, I fried them in a bit of oil in a non-stick pan, adding a dash of light soy sauce, till they turned brown…

I did not have any pork fat in the house so I fried some bits of bacon to get the oil and for some added flavour…

…which I used to brown the chopped garlic and fry the sliced chillies…

Lastly, I mixed everything thoroughly…

…before adding two eggs, beaten. Once the eggs were cooked…

…the dish was ready to be served.

The end result, I must say, was quite satisfactory…and as good or perhaps even better than what I had eaten before.