Chai tow kway
Chai tow kway, from above
Non vegEggSingapore

Chai tow kway

Fried radish cake with egg, chilli and spring onion. Singapore calls it carrot cake. There are no carrots.

90 minTime
11 gProtein each
mildSpice
Not a carrot1 chapter · 1 min read

Make it your way

Grandma's wayWhite version, egg and chai poh.
The original
398kcalsame
11 gproteinsame
4 gfibresame
90minutessame

Chai tow kway.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Radish (daikon radish, mooli)1 large white radish, grated
Rice flour1⅔ cups
Cornflour (cornstarch)2 tbsp
Water1¼ cups
Salt1 tsp
White pepper¼ tsp
Egg4
Garlic6 cloves, minced
Soy sauce2 tsp
Spring onion (green onion, scallion)sliced
Cooking oil (vegetable oil)3 tbsp
Red chilli saucechilli paste, to taste

Method

4 steps
  1. 1Cook the grated radish in its own juice until soft and translucent. Mix rice flour, cornflour, water, salt and pepper, add to the radish and stir into a thick batter.
  2. 2Pour into a greased tray and steam until firm. Cool completely, then cut into cubes.
  3. 3Fry cubes in oil until golden on several sides.
  4. 4Add garlic and chilli, pour beaten eggs over, let set, then flip and chop. Season with soy and spring onion.
Serve it like this

Serve on a plate with crispy edges on top, scattered spring onion and a dab of chilli. Eat hot with a fork or chopsticks.

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Make it a meal

What goes with Chai tow kway: a bread or rice, a side, something to drink and something sweet.

With a main Hainanese chicken rice90 min
On the side Yusheng45 min
On the side Avial35 min
To drink Teh tarik10 min
To drink Milo dinosaur5 min
Something sweet Puran poli90 min
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