Saturday, February 5, 2011
White Carrot or Loh pak koa
I got all the necessary ingredients as follow
360 g carrots
40 g (tang mee fun)
40 g corn flour
525 g rice flour
750 g water
220 g oil of fried onion(5) and garlic(5pips) oil
80 g Chinese sausage
80 g dried prawns
1/2 tbs fried garlic
2 tsp salt
3tsp chicken granules
60 g sugar
1125 g water
Wash and shredded the carrot and boil in hot water for 5 minutes. Drain and squeeze out the excess water. Set aside.
Mix all the flours in the measured water and set aside for later use.
Wash the onions and garlics, slightly crush and pat dry. Heat up the oil and fry the onions and garlics until fragrant, drain and let the oil cool.
Next, prepare the Chinese sausage and dried prawns. Par boil the sausage and peel off the covering the it, chopped into small sizes. Presoak the dried prawns and chopped as the size of Chinese sausage.
In another bowl, mix the seasoning of salt, sugar and chicken granule into the water and set aside for later use.
In a sauce pan, pour in all the prepared ingredients and cook on slow fire for about10 to 15 minutes or until the mixture thicken.
I fried some for 1st day of Chinese New Year for breakfast, really taste good with some Kampong Koh chili sauce. Yum..yum I love it and it is a success fro my first try.