Fried Sengkuang

My mum is very good at frying sengkuang. We would surely love it. But since my mum is not staying with us anymore, we missed it. I have to learn how to fry it. For the first few times, it was horrible. That would mean my kids would complain about it. I asked my mum why my sengkuang didn't taste as good as hers. She told me that sengkuang needs more oil..


stir fry the chopped garlic with more cooking oil


add the minced meat


add the sengkuang and carrot


add the light soya sauce and black soya sauce


stir them up until done


Now I can cook up yummy sengkuang dish...
Thanks mum for the tip..



Comments

  1. Simple PersonJune 12, 2012 at 12:01 AM

    I love fried sengkuang too...
    But my mum don't put carrot..
    She got put some dried octopus.. Make More fragrant smell
    I use to wrap with lettuce or sang choy...
    Like a wrap.. It is a must dish during festive seasons...

    ReplyDelete
    Replies
    1. [SK]June 12, 2012 at 9:27 AM

      yeah, this is nice with lettuce.. and feel more healthy also hor??

      Delete
    2. wennJune 12, 2012 at 11:22 PM

      I love it with lettuce too..

      Delete
  2. UnknownJune 12, 2012 at 8:35 AM

    I only fried sengkuang whenever I want to make chai kuih...

    ReplyDelete
  3. [SK]June 12, 2012 at 9:19 AM

    oh you just changed a new layout..

    ReplyDelete
  4. [SK]June 12, 2012 at 9:20 AM

    within an hour, because this morning when i came it's still that dark background!! :)

    ReplyDelete
    Replies
    1. wennJune 12, 2012 at 11:25 PM

      I had to change as I received a message from a friend telling me that my blog was infected with a virus.

      Delete
  5. [SK]June 12, 2012 at 9:20 AM

    i like this new template, nice and vibrant, and more importantly a lot easier to read~~ :)

    ReplyDelete
    Replies
    1. wennJune 12, 2012 at 11:25 PM

      thanks..I just make it simple as I was short of time.

      Delete
  6. [SK]June 12, 2012 at 9:23 AM

    hehehe, i like fried sengkuang.. in popiah or from the economy rice stall as a dish..

    ReplyDelete
  7. [SK]June 12, 2012 at 9:25 AM

    but is this the northern style?? cos over here it's white in color not dark color..

    ReplyDelete
  8. [SK]June 12, 2012 at 9:25 AM

    ah, maybe this is close to the "juu huu char" from penang?? just minus some cuttlefish, hehe~~

    ReplyDelete
  9. MeRyJune 12, 2012 at 10:17 AM

    I love this dish...long time never cook.

    ReplyDelete
  10. Twilight ManJune 12, 2012 at 11:53 AM

    Wah! So dark colour?? I thought it was normally lighter color but it still looked delicious in your wok.

    ReplyDelete
    Replies
    1. wennJune 12, 2012 at 11:31 PM

      maybe I added too much black soya sauce :)

      Delete
  11. Small KucingJune 12, 2012 at 12:19 PM

    yip...i like this dish too. Mom used to make when got "Dai Yat Ji" then eat balut with salad leaves

    ReplyDelete
  12. Small KucingJune 12, 2012 at 12:20 PM

    maybe need add oyster sauce?

    ReplyDelete
  13. Small KucingJune 12, 2012 at 12:21 PM

    your wok very nice. is it the heavy type of the light ones? Heard people say heavy wok is better. So far am using the black wok

    ReplyDelete
  14. linaJune 12, 2012 at 1:41 PM

    Never had a fried sengkuan before. Interesting. :)

    ReplyDelete
  15. ReanaclaireJune 13, 2012 at 9:56 PM

    I am going to have that this Sunday!! :)

    ReplyDelete

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