Recipes - Malaysian & Singaporean

Chai Tow Kway
Chai Tow Kway


Chai Tow Kway is a traditional Teochew cuisine that has gained much popularity in South East Asia. Not to be mistaken as the sweet carrot cake eaten as a dessert, Chai Tow Kway is also known as ‘fried carrot cake’ as the word for the main ingredient, daikon also refers to ‘carrot’. This much loved recipe is a popular street side dish available in night markets and yum cha places.
Cooking Time: < 15mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Light Meal
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

500g daikon (grated or finely shredded)
200g rice flour
15g wheat starch
15g cornflour
1 tsp salt
¼ tsp white pepper
1½ tbsp sugar
Approximately 800 ml water

For Frying the Carrot Cake:

2-3 tbsp oil
400g steamed carrot cake (as prepared above, cut to ½in cubed pieces of)
1 tbsp preserved salted radish (quickly soak, drained, chopped)
2 cloves garlic (chopped)
1 tsp light soy sauce
½ tsp fish sauce
½ tsp sugar
1 large egg (beaten) + ¼ tsp soy sauce and dash of pepper
½ tsp sambal chilli
100g bean sprouts
2 tbsp spring onions (chopped)




Steps:
  1. Grease an 20cm square or round pan and set aside. Prepare the steamer.
  2. Take the grated radish and squeeze out as much juice as you can into a separate large bowl. Add additional water to the daikon juice to make up to 900ml of liquid.
  3. Mix rice flour, wheat starch, cornflour, salt, pepper and sugar into the liquid. Stir until batter is smooth.
  4. Place radish in a large pot, and heat over medium heat. Continue stirring for a few minutes to let any excess liquid evaporate. Add the batter and continue stirring to mix evenly. Continue cooking and stirring until batter thickens and turns starchy. Turn off the heat and continue stirring to mix well. Pour into the greased pan and level the top.
  5. Steam for about 45 mins until cooked. The cake firms up when cooled. Refrigerate the cake so that it’s easier to cut into cubes for frying.
  6. In a non-stick wok or pan, add the oil and place over high heat. When heated up, carefully add cubed carrot cake into the pan. Spread them out and be careful of oil splattering. Leave to cook on one side for 1-2 mins before turning them over to fry the other side.
  7. When both sides are crisp and golden brown, push the cubes aside with a spatula. Using the spatula, bring the oil to the centre and add garlic and preserved radish. Saute for ½ min and using the spatula, combine with the carrot cake. Drizzle in the soy sauce, fish sauce and sugar and sambal. Mix it thoroughly.
  8. Arrange the carrot cake in the centre of the pan in one layer. Slowly pour the beaten egg mixture over the entire surface. Use your spatula to gently move the carrot cake so that the egg settles in between the pieces. Leave it for a minute to crisp up.
  9. Then using the spatula, cut into and flip each carrot cake cube over to cook the other side for ½ min. Flip over again for a few seconds, then flip back. Turn off the heat and transfer to a serving plate. Sprinkle with chopped scallions and serve immediately.

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Chai Tow Kway

Chai Tow Kway

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Chai Tow Kway is a traditional Teochew cuisine that has gained much popularity in South East Asia. Not to be mistaken as the sweet carrot cake eaten as a dessert, Chai Tow Kway is also known as ‘fried carrot cake’ as the word for the main ingredient, daikon also refers to ‘carrot’. This much loved recipe is a popular street side dish available in night markets and yum cha places.

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Light Meal
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean
Ingredients

500g daikon (grated or finely shredded)
200g rice flour
15g wheat starch
15g cornflour
1 tsp salt
¼ tsp white pepper
1½ tbsp sugar
Approximately 800 ml water

For Frying the Carrot Cake:

2-3 tbsp oil
400g steamed carrot cake (as prepared above, cut to ½in cubed pieces of)
1 tbsp preserved salted radish (quickly soak, drained, chopped)
2 cloves garlic (chopped)
1 tsp light soy sauce
½ tsp fish sauce
½ tsp sugar
1 large egg (beaten) + ¼ tsp soy sauce and dash of pepper
½ tsp sambal chilli
100g bean sprouts
2 tbsp spring onions (chopped)

Instructions
  1. Grease an 20cm square or round pan and set aside. Prepare the steamer.
  2. Take the grated radish and squeeze out as much juice as you can into a separate large bowl. Add additional water to the daikon juice to make up to 900ml of liquid.
  3. Mix rice flour, wheat starch, cornflour, salt, pepper and sugar into the liquid. Stir until batter is smooth.
  4. Place radish in a large pot, and heat over medium heat. Continue stirring for a few minutes to let any excess liquid evaporate. Add the batter and continue stirring to mix evenly. Continue cooking and stirring until batter thickens and turns starchy. Turn off the heat and continue stirring to mix well. Pour into the greased pan and level the top.
  5. Steam for about 45 mins until cooked. The cake firms up when cooled. Refrigerate the cake so that it’s easier to cut into cubes for frying.
  6. In a non-stick wok or pan, add the oil and place over high heat. When heated up, carefully add cubed carrot cake into the pan. Spread them out and be careful of oil splattering. Leave to cook on one side for 1-2 mins before turning them over to fry the other side.
  7. When both sides are crisp and golden brown, push the cubes aside with a spatula. Using the spatula, bring the oil to the centre and add garlic and preserved radish. Saute for ½ min and using the spatula, combine with the carrot cake. Drizzle in the soy sauce, fish sauce and sugar and sambal. Mix it thoroughly.
  8. Arrange the carrot cake in the centre of the pan in one layer. Slowly pour the beaten egg mixture over the entire surface. Use your spatula to gently move the carrot cake so that the egg settles in between the pieces. Leave it for a minute to crisp up.
  9. Then using the spatula, cut into and flip each carrot cake cube over to cook the other side for ½ min. Flip over again for a few seconds, then flip back. Turn off the heat and transfer to a serving plate. Sprinkle with chopped scallions and serve immediately.

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