Stir-fried Taro Cake with Scrambled Eggs

Stop chasing after the best street food; make it at home. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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  1. Heat the oil in a nonstick frying pan. Fry garlic until golden and fragrant. Add long beans and fry for a while.
  2. Push the ingredients aside and break in the eggs. Scramble the eggs and add in the taro cake cubes and bird’s eye chillies. Add seasoning and mix well.
  3. Sprinkle in a little water to moisten the mixture. Add red and green chillies. Toss and fry briskly. Dish out and add garnishing.

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