煎年糕

There were just too much CNY goodies at home, awaiting either for consumption or rejection. Some were kept too long that it grew moulds. Others were consumed even before it has chance to be infested by the spores of the mould.

One of them which turns mouldy very fast is the 年糕 (nian gao or sticky cake). In order to prevent it from turning mouldy, I placed it in the fridge. So this morning, I decided to pan-fried the sticky cake. Actually, fried it with self-raising flour will be so much nicer. However, since I decided that I want to eat more healthyly, I figured pan fried is good enough.

It's actually very simple to prepare. You need about 2 eggs for a 4" sticky cake. Cut the 年糕 into thin slices so that it's easier to pan fried. Dip the 年糕 into the beaten eggs and placed them on the non-stick pan with some cooking oil on medium heat. Turn it over after a few minutes. Once the 年糕 has soften, it's ready.

As I used 3 eggs, I had some leftovers. So I used the leftovers of the eggs to make scrambled eggs for my youngest boy. There is a good video on how to make good scrambled eggs on ieatishootipost blog. I didn't followed it because I've already beaten the eggs. Well, it's not too bad anyway!