炒粿角是大马人的最爱，也是常在夜市里最多人排队买的美食之一。同时也是槟城的美食哦！每次去槟城都会吃炒粿角吗？现在不用去到槟城，平时也能解解馋。
Ingredients A | 材料 A ：200g rice flour | 粘米粉 200克, 625ml water | 水 625毫升, 30g tapioca flour | 木薯粉 30克, 1 tbsp salt | 盐 1汤匙
Ingredients B | 材料 B : 100g preserved radish | 菜脯 100克, 3 eggs | 鸡蛋 3粒, 100g bean sprouts | 豆芽 100克, 100g chives, sectioned | 韭菜（切段）100克, 2 tbsp chopped garlic | 蒜蓉 2汤匙
Seasonings | 调味料: 1 tbsp dark soy sauce | 黑酱油 1汤匙, 2 tbsp light soy sauce | 酱油 2汤匙, 1/2 tsp MSG | 味精 1/2茶匙, A pinch of salt | 盐 少许
Method | 做法:
1. Making Rice Cake: Mix all Ingredients A until well combined. Pour the mixture into a wok and cook until it forms a thick batter. Pour the batter into a steaming pan and steam for 20 minutes. Set aside to cool, and cut into dices.
粿角制作：将材料A拌匀，然后倒入锅中，煮成浓米浆。把米浆倒入蒸盘内，蒸20分钟后取出，待冷后切小块。
2. Heat up some oil, stir-fry chopped garlic until fragrant. Add preserved radish and stir-fry until fragrant.
锅中烧热油，爆香蒜蓉。加入菜脯炒香。
3. Add Rice Cake and stir-fry well. Add Seasonings and mix well.
加入粿角炒匀，然后加入调味料拌匀。
4. Lastly, add eggs, bean sprouts and chives, stir-fry until fragrant.
最后加入鸡蛋、豆芽和韭菜炒香即可。
食谱可从各大众书局购买。
原食谱来自
