炒菜粿Fried Rice Cake( Chai Tow Kway )【内附教学视频】

碗内加入所有菜粿粉料，注入冷水混合均匀后拌至细滑。加入热水，继续搅拌至成滑面糊。Mix all the rice cake dry ingredients, add in cold water and stir till smooth. Pour in hot water, stir until smooth.

用滤网将面糊筛入涂油的9寸蒸盘内。去除所有泡沫，放入蒸笼蒸25分钟。Use colander to strain the batter into greased 9" square tray. Remove the bubble on the batter surface, steam for 25 minutes.

取出菜粿待冷后，收入冰箱1-2小时，然后切成2公分小块。Remove and allow rice cake to cool completely. Keep into fridge for 1-2 hours before cut into approximately 2cm cubes.

镬内热少许油，放入菜粿炒至微黄，加入蒜茸，炒至香。Heat oil in a pan and pan fry cubed rice cakes until lightly brown in colour. Add in minced garlic, stir well.

加入调味料，炒匀。加入腊肠、虾和甜菜脯，继续拌炒1分钟。Toss in seasoning, stir to combine well. Add in Chinese sausages, prawns and sweet choy poh, continue to stir fry for 1 minute.

打入鸡蛋，再加入豆芽和韭菜，继续炒约30秒至1分钟即可。Crack in the eggs. Add bean sprouts and chives. Stir for another 30 seconds to 1 minute.

可搭配仙女喜辣赞辣椒酱一起享用。Remove and serve immediately with Angel Sriracha Hot Chilli Sauce.