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- Main Course
- Soup
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Home / Koay Kak

Koay Kak

Cooking Method

Ingredients

Part A (to make koay kak cubes)

CAP ERAWAN blended rice flour 125 g
CAP BINTANG wheat starch 25 g
CAP BINTANG corn starch 25 g
Dried shrimps 13 g
Salt 5 g
Water 500 ml
White radish 250 g

Part B (to fry one portion of koay kak)

Koay kak cubes 280 g
Vegetable oil 20 g
Minced garlic 6 g
Chili paste 10 g
Minced salted turnip 6 g
Dried shrimps 6 g
Bean sprouts 30 g
Chinese chives 30 g
Egg 1 unit
Peeled fresh prawns 50 g

(optional)

Sauces

Dark soy sauce 2 g
Light soy sauce 5 g
Fish sauce 5 g

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