Above photos show the ingredients and frying process for sago cake [refer previous posting on how to prepare sago cake].
Ingredients For Frying Sago Cake [Sago Char]
[serving for 3-4 person]
Prepared Sago Cake - cut into slender thin strips [see recipe here]
300 gm beansprouts - tailed, washed and drain in colander
A bunch of chives [ku chai] - wash and cut into length of beansprouts
3 tbsp oil [less if using non-stick pan]
2 tbsp chopped garlic and shallots
1 tbsp chilli paste [add more if prefered]
2 tbsp dried prawns - wash, drain and coarsely pounded
2 - 3 tbsp light soy sauce
1/2 tbsp dark soy sauce
salt and msg to taste
sambal belachan - optional
- Prepare ingredients as stated above. Heat oil in non-stick pan and fry garlic, shallots and chilli paste till fragrant. Add in dried prawns. Fry for awhile then add in prepared sago cake and light soy sauce and dark soy sauce. Fry till well combined.
- Taste and add salt/msg to taste. Continue frying till sago cake do not clamp together then add in beansprouts and chives[ku chai]. Fry till vegetables are cooked.
- Dish out to serve. Some people prefer to eat the dish with additional sambal belacan.
Note: This dish can be cooked using dried prawns or fresh seafood such as prawns and squids.