Monday, 22 February 2010
This is a simple breakfast common during the CNY season. Nian gao will harden after a few days, most people will fry it with egg to soften the cake and also given it a nicer flavour. Sometime if I have sweet potato and/or taro I would use them to sandwich nian goh and dip in egg to fry which is also very tasty too.
Here is just a simple fried nian gao with egg. Dead simple to make.
Cut some nian gao into slices about 5 - 6 mm thick.
Beat 1 or 2 eggs with a little sugar. You need about 1 large egg per rice bowl of nian gao. If anyone who finds the beaten egg very difficult to stick to the nian gao read on.
Heat a little oil in a pan or wok,
Fry few slices of nian gao without coating with egg till both sides beginning to get hot and soften, then dip into the egg and fry again. This you will find the egg will stick much better. If you still find the egg coating is too thin, dip into egg again after the last coating has set
Fry till the pieces are golden brown.