Add 2 tsp light soya sauce to eggs and whisk thoroughly

Cooking directions for steamed kway

1.in a small pot add 480 gm water and radish and bring it to a boil over high heat

2.lower the flame, cover and cook for about 5 mins until the radish is soft.

3.wait till evaporation stops and weigh the pot, it should be lower by 100 gm,discard the extra liquid.

4.now in a pan add rice flour, cornflour,wheat starch,salt,oil and add 220 gm water,stir the batter until it

5.once the radish is cooked,add radish liquid and cook over medium to low heat and stir until it

S creamy and thick enough

6.now add the batter into a round pan and steam it for about 40 mins.

7.remove cake from the pan and leave to cool and refrigerate overnight and cut it into pieces.

Cooking directions for fry kway

1.add ⅓ of oil in the pan & heat it.

2.add steamed kway,spread in a single layer.

3.fry over high heat till lightly golden,flip and drizzle with some oil.

4.now add chai poh,garlic and drizzle some oil and mix well.

5.add 2 tsp light soya sauce,1 tsp fish sauce and stir it.

6.now saute it until brown

7.add eggs,some oil and turn over when the bottom of eggs is golden brown,press slightly to help eggs stick to kway and cook until golden brown.

8.add sambal,bean sprouts,add some oil and mix thoroughly.

9.add spring onions,leaving aside 1 tbsp,adjust the seasoning with a pinch of sugar if too salty or a few drops of fish sauce.

10.now sprinkle remaining spring onions and serve.