Fried Huang Kueh
1.
Hakka Huang Kueh Huang Kueh a piece of ham sausage, 1 garlic seedling and 2 spice: hot fried fresh dew, moderate oil, 4 tablespoons salt, chicken essence
2.
Cut the yellow rice cake into strips, slice the ham sausage, wash the garlic sprouts and cut into sections.
3.
Heat up the pan and pour in the blended oil. When the oil temperature rises, pour in the yellow kuih and stir fry.
4.
Pour in the prepared ham and garlic sprouts and stir fry evenly.
5.
Pour in salt and chicken essence and stir fry until it tastes. At this time, it is lighter and the kueh is a bit sticky.
6.
Pour in the hot fried fresh dew and stir evenly to get out of the pan.
Tips:
Tips: You need to use a non-stick pan for frying yellow kueh. My non-stick pan has been used for a long time and there is no non-stick effect anymore.