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Singapore Carrot Cake
Chai Tow Kway
A savory and satisfying stir-fried radish cake dish, popular in Singapore and Malaysia. It features cubes of steamed white radish cake (chai tow kway) stir-fried with preserved radish (chai poh), eggs, garlic, and sometimes shrimp or squid, with options for 'white' (no dark soy sauce) or 'black' (with dark soy sauce) versions.
🧂 食材
- 500 g White radish cake (Chai Tow Kway)(cut into 1.5cm cubes)
- 50 g Preserved sweet radish (Chai Poh)(rinsed and finely chopped)
- 3 cloves Garlic(minced)
- 3 large Eggs
- 3 tbsp Vegetable oil
- 2 tbsp Light soy sauce(adjust to taste)
- 1 tbsp Dark soy sauce(for 'black' version, optional)
- 0.5 tsp White pepper
- 1-2 Chilli padi(optional, finely chopped)
- 2 Spring onions(chopped, for garnish)
👨🍳 步驟
- 1
Heat 1 tbsp of oil in a wok or large frying pan over medium-high heat. Add the minced garlic and chopped preserved radish, stir-frying until fragrant, about 1-2 minutes.
- 2
Add the cubed radish cake to the wok. Stir-fry for about 5-7 minutes, breaking up some of the cubes gently, until the edges are slightly crispy and golden brown.
- 3
Push the radish cake to one side of the wok. Pour the remaining 2 tbsp of oil into the empty space. Crack the eggs into the oiled space and scramble them until almost cooked. Then, mix them with the radish cake.
- 4
Add the light soy sauce, dark soy sauce (if using), white pepper, and chopped chilli padi (if using). Stir-fry everything together until well combined and the radish cake is evenly coated. Cook for another 2-3 minutes.
- 5
Taste and adjust seasoning if necessary. Garnish with chopped spring onions before serving hot.
💡 專業提示
- ✓Ensure your wok is hot before adding ingredients for a good sear.
- ✓Don't overcrowd the wok; cook in batches if necessary.
- ✓The quality of preserved radish (chai poh) significantly impacts the flavor.
- ✓For a crispier texture, ensure the radish cake cubes are well-drained and patted dry before frying.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add small dried shrimp or chopped squid for extra flavor and texture.
- Serve with a dollop of sambal chilli on the side.
- For a vegetarian version, omit any seafood and ensure preserved radish is suitable.