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Singapore Sweet Carrot Cake
Chai Tow Kway - Sweet Version
A popular hawker dish made from stir-fried radish cake (chai tow kway) with preserved radish, egg, and garlic. This version is the sweeter variant, often preferred by many.
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- 500 g Radish cake (Chai Tow Kway)(cut into 1-inch cubes)
- 50 g Preserved radish (Chai Poh)(rinsed and chopped)
- 3 large Eggs(lightly beaten)
- 3 cloves Garlic(minced)
- 3 tbsp Sweet dark soy sauce
- 1 tbsp Light soy sauce
- 1 tsp Sugar(optional, for extra sweetness)
- 0.5 tsp White pepper
- 3 tbsp Vegetable oil
- 1-2 optional Chili padi(finely chopped, for a spicy kick)
- 2 stalks Spring onions(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat 2 tbsp of vegetable oil in a wok or large non-stick pan over medium-high heat. Add minced garlic and chopped preserved radish. Sauté until fragrant and the radish is slightly crisped, about 2-3 minutes.
â±ïž 3 minutes - 2
Add the cubed radish cake to the wok. Stir-fry gently, breaking up any clumps, until the cake is lightly browned and heated through, about 5-7 minutes.
â±ïž 7 minutesð¡ ããã®ã³ã: Be gentle when stirring to keep the radish cake pieces intact. - 3
Push the radish cake to one side of the wok. Pour the beaten eggs into the empty space and scramble them until almost cooked. Then, mix the scrambled eggs with the radish cake.
ð¡ ããã®ã³ã: This ensures the egg is cooked evenly and distributed throughout the dish. - 4
Add the sweet dark soy sauce, light soy sauce, sugar (if using), and white pepper. Stir well to coat everything evenly. If using chili padi, add it now.
ð¡ ããã®ã³ã: Taste and adjust seasoning as needed. The sweet dark soy sauce is key for the color and flavor. - 5
Continue to stir-fry for another 5-7 minutes, allowing the flavors to meld and the radish cake to develop a slightly caramelized exterior.
â±ïž 7 minutes - 6
Garnish with chopped spring onions before serving hot.
ð¡ ããã®ã³ã: Serve immediately. This dish is best enjoyed fresh off the wok.
ð¡ ããã®ã³ã
- âUse good quality radish cake (chai tow kway) for the best texture.
- âThe preserved radish (chai poh) adds a salty and umami flavor; rinsing it helps control the saltiness.
- âAdjust the amount of sweet dark soy sauce to achieve your desired level of sweetness and color.
- âFor a crispier texture, use a well-seasoned cast-iron skillet or a very hot wok.
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- For the savory version, omit the sugar and use regular dark soy sauce, and potentially add more preserved radish.
- Add a handful of prawns or minced meat for a more substantial dish.
- Serve with a dollop of sambal chili on the side.