(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 kahย in some parts of peninsula Malaysia but it isn’t…

STP's fried yam cake

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…

STP's fried yam cake 1

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…

STP's fried yam cake 2

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

STP's fried yam cake 3

Lastly, I mixed everything thoroughly…

STP's fried yam cake 4

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

STP's fried yam cake 5

…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.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

26 thoughts on “(I did it) my way…”

  1. Oh how fascinating… I’ve never heard of a fried carrot/radish cake. I’ll have to veganize it and see how I like it.

    Speaking of cooking… I have a few cooking posts in draft mode; one is when my daughter made eggrolls/wontons. She was about four years old. I believe I’d posted it on my old website.

    Not too sure about the steaming part to make the cake for frying – I think they add dried prawns. Perhaps you can use a substitute – good luck! Gosh!!! Four years old? At that age, I think I only knew how to eat… LOL!!! ๐Ÿ˜€

    1. LOL, I was four when I started cooking under momโ€™s supervision (of course). I kept begging, and finally she agreed. My daughter did the same thing. I’m hoping to post it by Thursday.

      Naturally, the pictures brought back many pleasant memories. She’s grown so much!

      Certainly’s good to let them learn. My daughter complains that she doesn’t like to cook when the mum’s at home as she will start telling her what she’s doing that’s not right…and eventually take over. ๐Ÿ˜ฆ

  2. looks yummo!

    at one glance i thought it’s char keow! hmmm seems easy. maybe i can try to make this dish for my homies!

    Easy, that’s for sure…or you would not see me cooking it. I’m basically very lazy…LOL!!! ๐Ÿ˜€

  3. Good to be adventurous with food! I give you 100% encouragement! hahaha…

    You’ll never know until you try…and if not quite successful, just keep quiet. No need to tell people. LOL!!! ๐Ÿ˜€

  4. Definitely the end result looks very good! I think I have to try it also.

    Go ahead. It was nice…but I’m not really crazy over it – my daughter’s the one who likes it a lot… I’d rather stick to our good ol’ kampua. ๐Ÿ˜‰

    1. ๐Ÿ™‚ a little too oily. Just got my lipid (blood) test results . LDL is slightly elevated. So have to be careful with what I put into my mouth!
      But home made lard is so nice and fragrant!

      “slightly”? Oooo….. Don’t ask me mine… ๐Ÿ˜ฆ

  5. I really don’t know, here in Penang, they even have seafood kueh kah,, to me the simpler the better, just plain small pieces of radish cakes,fried with pork lard, bean sprout, ku chai and eggs still tastes the best…………..

    Bean sprouts and kucai? Never seen those in the dish before – only in char kway teow. Normally just egg… Should be nice with seafood added – sweeter, I’m sure.

  6. good cooking there STP! next time if ppl ask me where’s the best char kuey kak, i wont hesitate to say, my friend Arthur makes the best! ๐Ÿ™‚

    Ya…and to eat it, they have to fly all the way here. LOL!!! ๐Ÿ˜‰

  7. can masuk masterchef. For sure i vote d.

    If the Malaysian one, I’m sure I can do better than many of them – so boring, did not bother to watch after the episode where they had to beat egg white. Zzzzzzzzz….!!!!

  8. simple and delicious…i dont like those stalls selling kuih kak, they add lots of dark soya sauce.

    They add dark soy sauce? No wonder theirs so dark… I added a bit of light soy sauce as my MIL’s or koi not salty. Would be quite bland otherwise.

  9. You are great. Anything leftover in the fridge you can simply whip out something delicious. No wastage. The char kway looks mouth-watering.

    It’s a sin to waste… ๐Ÿ˜‰

  10. Not bad, you can have different version of the chai kueh but does look tasty with the bacons. Must give it a try some day!

    Added flavour…and I love anything with ham…and even more so with bacon. Yummmm!!!! LOL!!! ๐Ÿ˜€

  11. Yummy!! Everytime when i got chance to walk at pasar malam, i love to buy this, fried lobak kou. Nice!!!

    Last week i had it at a dim sum place, look good but it’s already cold so taste not so good.

    Dim sum places, usually they deep fry the pieces like fried or koi – they have it like this too? My daughter loves it like this.

  12. When use bacon oil instead of lard, they taste more “mat salleh” aren’t it?

    It still tastes the same…except when you bite into the bits of fried bacon…and it takes you into another world! Ooooooo!!!! Fusion lah!

  13. oh, this is one of my favorite!! i especially like it with lots of beansprout and preserved raddish (the “cai poh”).. yours that comes with pork sure is more fragrant and more delicious!!! ๐Ÿ™‚

    Yes! Yes! The chai po! I did not have any that day…so I thought something was not quite right even though it tatsed good. Hmmmmm….must try again next time…and must not forget the chai po!!! ๐Ÿ˜‰

  14. Like they say, anything with bacon or hint of lard is heavenly! Hehe

    They contribute to the fragrance and the taste… That’s why the Malays’ kampua noodles can never be as good… ๐Ÿ˜‰

  15. wow. you can now cook radish cake for us now! looks really good!

    No problem…provided you make the steamed cake first for me to fry. LOL!!! ๐Ÿ˜‰

  16. This is my favourite, Simon’s favourite, justyn’s favourite and also Sam boy’s favourite. Mine and Simon’s extra pedas, Justyn’s no chilli and Sam’s pedas…all with extra eggs, must cut into smaller bits, extra chai-por and garlic and most importantly must extra chow-tah! pening the uncle mo fry our orders..hahahaha. Itu dulu lar masa still in Malaysia. Nowadays, we can get the radish cake just lightly fried in dim sum places but I would usually make them myself…something I never imagine myself doing a few years ago! Time to stock up in my freezer now that I see you doing this…yum!!

    Not into those lightly fried slices at dim sum places – would rather eat them just steamed, unfried…with chilli sauce. Ya…I could not find any chai po in the fridge – so something was not quite right. It tasted all right though…so it was ok. ๐Ÿ˜‰

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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