World Flavors Cookbook

Chai Tow Kway (Fried Carrot Cake)

Name: Chai Tow Kway (Fried Carrot Cake)
Cook time: 15 min
Cuisine: Singapore
Ingredients: 500g steamed radish cake (daikon/rice flour cake), cubed 3 eggs, beaten 2 tbsp preserved radish (chai poh), rinsed 3 cloves garlic, minced 2 tbsp oil Fresh chives or green onions For "Black" version: 2 tbsp dark sweet soy sauce

Savory stir-fried radish cake cubes with eggs, preserved radish (chai poh), and garlic.

Cuisine: Singapore

Ingredients

500g steamed radish cake (daikon/rice flour cake), cubed 3 eggs, beaten 2 tbsp preserved radish (chai poh), rinsed 3 cloves garlic, minced 2 tbsp oil Fresh chives or green onions For "Black" version: 2 tbsp dark sweet soy sauce

Instructions

1. Heat oil in a flat pan. Fry the radish cake cubes until the edges are crispy. 2. Add garlic and preserved radish. Sauté until fragrant. 3. For "Black" version, stir in the dark sweet soy sauce now. 4. Pour the beaten eggs over the cake cubes. Let it set like an omelette before breaking it up slightly. 5. Toss everything together until the eggs are cooked and slightly charred. 6. Garnish with chopped chives and serve with chili sauce.