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Ingredients: 2 portions

For kuay kak:

1 cup rice flour 

2/3 cup cold water 

1 1/3 cup hot water 

Seasonings:

Salt

Sugar 

Pepper 

Sesame oil

For char kuay kak: 1 portion

1 handful bean sprouts

2 stalks spring onions / chives

1 Egg

1 tbs minced garlic

1 tbs chai po (菜脯)

Chilli sauce/ chilli oil (optional)

Light soya sauce

Dark soya sauce

Pepper 

Directions:

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For kuay kak: better to cook a night before. Cool, cut into cubes and fridge.

Mix together rice flour and cold water until well combined.

Mix in hot water.

Season to taste.

Steam on high heat for about 30 mins.

To fry kuay kak:

Heat up oil in pan, add in kuay kak, light and dark soya sauce and fry until a bit charred. Dish

out for later use.

Sauté garlic until fragrant, add in chai po.

Toss in fried kuay kak and chilli sauce, mix. Push this aside of the pan.

Break an egg on the other side of the pan, drizzle a bit of soya sauce on egg and scramble.

Mix in kuay kak when egg is almost cooked.

Add in light soya sauce, pepper to taste.

Toss in bean sprouts and spring onions and stir fry until cooked (~2 mins).

Comments:

• Use 1:2 flour to water ratio for making kuay kak.

• The kuay kak is very sticky so use a non-stick pan or use more oil for frying kuay kak.

•  Adding light and dark soya sauce at the beginning helps the kuay kak to brown and char.

• Using what seasonings for frying kuay kak is totally up to you. I tried frying with Kung Po sauce and I 

liked it but Jeff said it was a bit too sweet, didn't taste like what he ate before (but he likes his with chili

oil).

Kuih Lobak 

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Steps :

1. Mix rice flour, glutinous rice flour, sugar and salt with water. Strain twice.

2. Squeeze out carrot juice. Put carrot into flour mixture.

3. Fry spices with oil. Then, pour into flour and carrot batter. Stir continuously under medium heat until batter thickens (about 8 - 10 minutes).

4. Pour batter into a well-greased 9" round tin. Steam for 30 minutes.

5. After steaming, immediately garnish with groundnuts.

6. Let the cake cool down completely before serving.

Ingredients :

• 200g Erawan Brand Rice Flour (or Cap Gajah Blended Rice Flour)

• 30g Erawan Brand White Glutinous Rice Flour 

• 650ml water 

• 180g sugar 

• 500g white carrot (grated fine)

• 2 ½ teaspoons salt

• 90g toasted groundnuts (powdered)

Spices :

• 4 teaspoons of oil

• 10 pieces shallots

• 6 pieces garlic

• ¾" in length of chukor 

• ½ teaspoon pepper corns (powder form)

• ¾ teaspoon ketumbar (powder form)

 

Kuih Lobak 

Cara :

1. Gaul tepung beras, tepung pulut, gula, garam dan air. Tapis 2 kali.

2. Perah jus lobak putih. Tambah lobak ke dalam adunan tepung.

3. Goreng rempah dengan minyak. Kemudian, tuangnya ke atas adunan tepung andlobak. Kacau berterusan dengan api sederhana hingga pekat (lebih kurang 8-10 minit).

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4. Sapu tin bulat 9" dengan minyak. Isi dengan adunan. Ratakan permukaan. Kukus 30

minit.

5. Segera tabur kacang tanah untuk hiasan.

6. Hidang bila sejuk.

Ramuan :

• 200g Tepung Beras Erawan Brand (atau Tepung Beras Campuran Cap Gajah)

• 30g Tepung Pulut Erawan Brand

• 650ml air 

• 180g gula

• 500g lobak putih (dihiris halus)

• 2 ½ sudu kecil garam

• 90g kacang tanah (ditumbuk menjadi serbuk)

Rempah :

• 4 sudu besar minyak masak 

• 10 biji bawang kecil

• 6 ulas bawang putih

• Chukor ¾ inci panjang

• ½ sudu kecil serbuk lada putih

• ¾ sudu kecil serbuk ketumbar 

Ingredients:

Riceflour cake:

1 cup cold water1 cup + 2 tbsp hot water

1 cup rice flour

2 tbsp tapioca flour

salt and pepper

 To Fry:

3 tbsp oil

1 tsp Black Soy Sauce

2 tbsp Chai Po (A type of picked mustard)

2 tbsp Dried Shrimp (presoaked and finely chopped)2 tbsp garlic (finely chopped)

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2 sprigs Chinese Chives,

2 tbsp Soy Sauce

5 Prawns (deshelled)

Fried Bacon Bits

Handful Bean Sprouts

Perpetration Methods:

Mix the ingredients in riceflour cake till smooth. Steam batter under steamer in

30 minutes. Leave to cool overnights.

Cut cake into cubes and fry in 3 tbso of oil. Fry till a bit brown. Remove riceflour

cake and leave oil. Fry Chaipo, garlic and dried shrimp till fragrant, add the

cakes. Add soy sauce and black soy sauce, prawns,sesame oil and fry till prawns

are cooked. Add beansprouts and chives. Fry until beansprouts are semi soft.Add salt and pepper to taste and serve. Garnish with fried bacon n bits.

Chicken - Ka Chang Ma

This is one dish that we ppl in kch eat when someone just gave birth to a baby. Its a hakka

dish and absolutely tasty. Problem is, the herbs are hard to find (i only know where to get it in

kch)

Ingredients:

4 chicken drumstick (chopped into pieces)

1 piece Ginger (size of fist)

1 bottle Chinese Rice Wine

1 packet Ka Chang Ma Herbs

3 tbsp Soy Sauce

salt

 pepper 

Preperation methods:

Shred ginger and squeeze juice out. Heat 3 tbsp oil, fry ginger (without juice) till brown. Add

Ka Chang Ma Herbs. Fry for 2 minues (medium heat). Add chicken. Fry till brown, add half 

a bottle of Chinese Rice wine. bring to boil, and simmer in low heat for 1 hr. Add salt and soy

sauce to taste. Before serving, add rest of chinese rice wine and boil for 5 minues. Serve

Kueh Tiaw - Sweet Taugeh Kueh Tiaw

What happens when you have leftover Kueh Tiaw and Tauge and a whole array of sauces at

your dispense? Answer : Sweet Taugeh Kueh Tiaw. This Rice noodles (Kueh Tiaw) friedwith Bean Spouts (Taugeh) with gula Melaka is a dish that is famous in Kuching, where i

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come from.

Ingredients:

Handfull Kueh Tiaw/Rice noodles

Handfull Taugeh

3 cloves garlic (diced)

2 shallots (diced)

1 egg

5 tbsp Black Soy Sauce

2 tbsp Gula Melaka or Palm Sugar 

3 tbsp water 

 pinch pepper 

Preperation Methods:

Fry shallots and garlic with oil till fragrant. Add gula Melaka and water and melt the sugar.

Add soy sauce. Bring to boil and break egg. When egg is half cooked, add the Kueh Tiaw and

fry till a 80% dry. If too dry, add a bit of water. Add bean sprouts and fry till bean sprouts

cooked (ca 2 mins). Serve.

Pickels: Acar Nyonya

This is one dish that i really love. And according to Cute Carolyn aka CC, this is called

achak. Wonder if it applies to all penangites. It is somewhat different than the one i have back 

home. Its not as sweet but then again....i love it....sour, sweet, hot.....what else is there not to

like about this dish

Ingredients:

2 large cucumber (deseeded and cut into strips)5 large carrot (cut into strips)

10 chili (seseeded and cut into strips)

Gravy:

6 tbsp dried prawns

1/2 tsp turmeric powder 

2 or 2.5 large shallots (those in Germany are like 5 cm in length)

5 dried chili soaked in hot water ( add more if you want it spicier)

5 inch ginger 

3 cloves garlic

150 ml vinegar 

200 ml water 

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10-15 tbsp of sugar. (start with 10 and gradually add)

5 tbsp roasted sesame seeds

salt to taste

Preparation methods:

Take those vegetables, add a lot of salt mix and leave aside for water to drain out. After about

half an hour, take vegetable and squeeze out all the water. Wash with running water. Squeeze

out the water again and leave to dry in sun or in the open overnight.

Blend dried prawns, shallots, garlic, ginger. Heat oil in pan and fry blended ingredients till

fragrant. Add rest of ingredients and let it boil till thick. Add more sugar, vinegar if required.

And let sauce cool down.

Add vegetables into the gravy, stir and garnish with sesame seeds. Wait for one night or at

least a few hours before serving.

Ka-Chang-Ma Chicken Soup

INGREDIENTS

1 kampong chicken

100 gm young ginger 

100 gm dried Yi-Mu-Cao or  Ka-Chang-Ma

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300 ml sweet rice wine

300 ml water 

 

METHOD

1. Cut chicken into pieces, cut ginger into fine strips. Shred Yu-Mu-Cao finely.

2. Heat wok, fry ginger and Yu-Mu-Cao for 3 minutes without oil.

3. Add in chicken and fry for a while, then add in ½ rice wine and all the water, simmer over 

low heat for 30 minutes, then add in rest of rice wine, bring to boil and off the heat.

 

Remark 

In Sarawak, this is a traditional confinement tonic dish for all women, normally salt is not

added.

 

Function

Traditional tonic for uterus.

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Bahan-bahan

* ayam 1 ekor (sukati ler nk kampung atau bandar...arnab pun bleh)

* bawang besar 3 ulas *

* bawang putih 2 ulas *

* halia 1 inci *

* serai 3 batang *

* lengkuas 1 1/2 inci *

* kunyit 1 inci *

* cili kering kisar + cili padi sikit

* kerisik 

* santan

* daun kunyit (hiris)

* bawang merah kecil- 3 ulas- dihiris halus

* sedikit minyak masak 

Cara-cara

1. bersihkan ayam dahulu.

2. blender semua bahan yang bertanda * .3. Tumis bawang merah yang dihiris kemudian mmasukkan cili kering kisar. Tumis sampai

 pecah minyak. Kemudian masukkan bahan2 yang diblender tadi. Masukkan juga ayam.

Biarkan dia mendidih dan air ayam keluar. Lepas tu dah boleh masukkan kerisik dan santan.

4.masukkan daun kunyit hirisan tadi untuk naikkan bau.

5. Siap untuk di hidang bersama nasi himpit, lemang, ketupat.. nasi putih pun bedal

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