Singapore

Chai Tow Kway

Name: Chai Tow Kway
Total time: 50 min
Yield: 3
Cuisine: Singapore
Ingredients: 500 g White radish (daikon); 200 g Rice flour; 3 Eggs; 3 tbsp Preserved radish (chai poh); 2 tbsp Sweet dark soy sauce; some of each Garlic & spring onion; 3 tbsp Oil

Fried radish cake from Singapore

Chai tow kway – “carrot cake” – contains no carrot despite the name, but white radish. It is a hawker classic of the Teochew Chinese in Singapore.

Steamed radish-rice cake is diced and fried crisp with egg, preserved radish and sweet soy sauce – served “white” or “black”.

Servings3

Time50 min

LevelMedium

Ingredients

White radish (daikon)500 g
Rice flour200 g
Eggs3
Preserved radish (chai poh)3 tbsp
Sweet dark soy sauce2 tbsp
Garlic & spring onionsome of each
Oil3 tbsp

★ = available authentic in the Asia Boutique

Preparation

Grate the radish, cook with water, stir in rice flour.
Steam the mix into a firm cake, let cool.
Dice the cake and fry crisp in a pan.
Add preserved radish and garlic, bind with egg.
Season with sweet soy sauce, serve with spring onion.

Make it original

Rice flour, preserved radish and sweet soy sauce are in the Asia Boutique.

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