Spicy Fried Yam Cake

I'm sure many of you have tried fried koay kak, fried sago kuih, and even fried radish cake in the way like fried koay teow. But how about fried yam cake? Followed by my previous post on pan-fried yam cake, 2 days ago I found myself a bit adventurous to make a different attempt. I tried to cook my yam cake similar to fried koay kak. Sound interesting? :P

Spicy Fried Yam Cake:
Serves 2

Ingredients:

1 big plate of yam cake, cut into small cube, pan-fried till crispy
3 cloves of garlic, chopped
2 tbsp of dried shrimps, soaked, drained and coarsely chopped
2 tbsp chopped preserved radish (chai poh, the salty type)
2 handful of bean sprouts
1 stalk of spring onions ( only the green part), cut into 2" length
2 Omega-3 eggs
Canola oil to cook

Seasoning:

1/2 tsp dark soy sauce
1 tbsp light soy sauce
1 tbsp of chili paste

Instructions:

1. Heat 1 tablespoon oil and fry the eggs. Scramble the egg till cooked. Remove and set aside.

2. Heat 3 tbsp of oil, add chopped garlic and fry until fragrant.

3. Add the chai poh and dried shrimps and saute until fragrant. Add chili paste until mix well.

4. Add in the pan-fried yam cake, dark soya sauce and light soy sauce.

5. When well mixed, return the pre-fried eggs to combine.

6. Add in the bean sprout and spring onions. Continue stir fry.

7. Dish out and serve hot.

How does it taste:

The pan-fried yam cake cubes is more solid and firm compared to normal koay kak. However, you can taste the natural sweetness of the yam. If you like yam, I'm sure you will like this. All the ingredients combined very well. Unlike steamed koay kak (just consist of flour, tasteless), the original steamed yam cake already contained dried shrimp, shallots and yam cubes, seasoned with sea salt and pepper. So, overall the fried yam cake is more flavorful. If you pay attention, dried shrimps and preserved radish were added to further enhance the flavor. You'll taste the fragrant in every mounthful. We love it! :) I'm happy it turned out fine.