Fried Radish Cake/ Char Kueh Kak 炒粿角

Char Kueh Kak is a very famous Penang/Teoh Chew street food. It has got its name Kuah Kak (sides of the cake) from steamed radish cake, where the cake was steamed in a round bamboo basket back in the old days. Once cut into diamond or rectangular shapes to be serve or sell in the market, the remaining sides that are left will then be cubed and made into this delicious fried Cake.

Since the fried cake has become increasingly popular, plain or simple rice cake without radish is now commonly use to make this dish, thus you can also use shop bought (vietnamese) rice cake as substitute to the radish cake I used here.

炒粿角是一款和炒粿条齐名的槟城小吃，古早时候是用家里制作的“菜头粿”（萝卜糕）边角切丁炒制而成，所以有“粿角”的名称。

目前小吃摊买的粿角大多是用粘米粉蒸制成的粘米糕（也叫白糕）切丁炒制的了。时间久远，慢慢地，粿角成了粘米糕的代名词。而几乎所有的炒粿角都必定是用粘米糕制作的了。

我前阵子蒸了一大盆的腊味萝卜糕，第二天就做了这款炒粿角当早饭，非常好吃哦！

Steamed Black Locust Blossoms 槐花麦饭

I learnt to identify black locust blossoms a few years back from my friend LR , the species of edible flower in China is actually called "Huai Hua" (槐花) Styphnolobium japonicum (L.). 

The one that we found in the woods here in the Eastern part of the USA is actually Black Locust (洋槐花）Robinia pseudoacacia. 

Both the blossoms are very similar in shapes and tastes. Since Black locust blossoms is widely eaten in Europe and USA as fresh salad or made into snacks or jam. So it is almost safe to say that it can be used interchangeably with Chinese Huai Hua Styphnolobium japonicum (L.) in any recipes.

Huai hua is normally served steamed with a little wheat/corn flour and spicy sauce, a very tasty and hearty romantic way to serve flowers! 

几年前在好友的带领下我在我家附近的树林里发现了好几棵洋槐树，当时现场吃了好多的槐花，还带了好些回来做饼吃。

后来我在网上做了点搜索，发现中国国内吃的槐花学名叫Styphnolobium japonicum (L.) 。美东这里找到的是洋槐花 （Black Locust）Robinia pseudoacacia. 

这两款花味道和形状都特别相似，洋槐花在欧洲和美国也有食用的历史，经常被拿来做小吃，所以拿洋槐花来做槐花料理是绝对安全也非常美味的。

今早去农夫市场买菜的时候发现那里附近的树林里好多棵野生洋槐树，都开满了花，我就近摘了小半袋回来蒸槐花麦饭当午餐。

Hakka Ai Ban / Radish Mugwort Steamed Cake 草仔粿/艾粄

This is a true artisan steamed cake, the process of making it consist making the homemade dried radishes, followed by collecting wild mugwort from the woods, and kneading, wrapping the cakes the whole afternoon.

But the hard work is really worth it, this is the best Kueh I have ever had, it cannot be better though!

为了做这款古早味的草仔粿/菜粄。自己晒萝卜签，还要到野外树林里摘嫩艾草，再花了一个下午揉面包裹，才算完成了，不过一切都值得的，这是我吃过最好的粿，不能更好了。

Homemade Dried Shredded Radish 自制萝卜签/干

Radish is in season and it is only 29 cents a lb, I had to bring a few back to make dried radish/Cai Poh bee! My sun-dried radish is ready in just under two good sunny days! 

这个季节萝卜一磅才两毛九分。买几磅回来自制萝卜丝干/菜脯签。只要两天的阳光普照，萝卜签就晒好了，味道很好闻哦！