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Koay Kak

Servings 100 g
Calories 152kcal


Part A (To make koay kak cubes)

  • 125 g ERAWAN BRAND Blended Rice Flour
  • 25 g STAR BRAND Wheat Starch
  • 25 g STAR BRAND Corn Starch
  • 13 g dried shrimp
  • 5 g salt
  • 500 ml water
  • 250 g white radish

Part B (To fry one portion of koay kak)

  • 280 g koay kak cubes
  • 20 g vegetable oil
  • 6 g minced garlic
  • 10 g chili paste
  • 6 g minced salted turnip
  • 6 g dried shrimp
  • 30 g bean sprouts
  • 30 g Chinese chives
  • 1 unit egg
  • 50 g peeled fresh prawns (optional)


  • 2 g dark soy sauce
  • 5 g light soy sauce
  • 5 g fish sauce

Cooking Method

To make koay kak cubes

  • Blend 200 ml of water with chopped white radish over high speed until well blended.
  • Sieve the mixture out and extract as much juice out of the pulp as possible. Weigh 200 g of the juice and set it aside.
  • Lightly toast the dried shrimps on a dry pan until they are fragrant.
  • Add all types of the flour and starches, dry ingredients and the radish juice and mix well in a double boiler.
  • Bring the remaining 300 ml of water to boil and pour it into the content in the double boiler, stir well and cook it until it lightly thickens.
  • Transfer the mix to the prepared mould and steam the tray for an hour.
  • Once done, leave it out at room temperature to cool for at least an hour before cutting them into 1.5 cm cubes to be fried.

To fry char koay kak

  • Weigh 280 g of koay kak cubes for one portion of frying.
  • Heat up 1 tablespoon oil by swirling it all around a wok or a saucepan and fry the cubes till the skin of the koay kak is lightly charred.
  • Add the remaining oil and fry dried shrimps, garlic, salted turnip and sauté the aromatics until fragrant. This is the time to add prawns if you wish at this point.
  • Followed by adding the sauces and chili paste onto the hot pan. Let the sauces lightly sizzle and caramelize.
  • Finally add the chives and bean sprouts into the wok and mix them well. Move the koay kak to the side of the pan.
  • Add one teaspoon vegetable oil onto the pan to the empty spot and crack an egg onto it. Wait till the egg is almost cooked before scrambling the egg and only then mix the rest of the koay kak cubes with the egg.
  • Serve hot.


Mould size: 9” x 5” tray
Koay kak size: ± 1.5 cm cubes

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