Recipe: Delicious Chai Tow Kway..Radish cake

Chai Tow Kway..Radish cake. Chai tow kway is a common dish or dim sum of Teochew cuisine in Chaoshan, China. It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake. Radish cake / Turnip cake is a Chinese dim sum dish made of shredded radish and plain rice flour.

In fact, its core ingredient is the humble white radish or daikon. Fried Radish Cake - Radish, rice flour, egg, garlic, fish sauce, chili sauce, onion come together in this very easy recipe. I grew up eating the Chai Tow Kway at Siglap wet market…those were days when people would BYOE (Bring Your Own Eggs!) for the hawker to fry their Chai Tow Kway with, and ate. You can Cook Chai Tow Kway..Radish cake using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chai Tow Kway..Radish cake

1. Lets Go Prepare 1 of radish.
2. Lets Go Prepare 2 stalks of Green chives.
3. Lets Go Prepare of Shallot.
4. It's of Dark soy sauce.
5. It's of Oyster sauce.
6. It's of Dried shrimp.
7. Lets Go Prepare 1 cup of beansprouts.
8. What You needis of Flour.

Cut chai tow kway into bite-sized pieces. Fry with pork lard, garlic and pickled radish (should take a couple of minutes), mashing the cubes a little (this helps them go crisp). Add eggs and soy sauce and mix through gently, then add kecap manis to taste (it adds sweetness). Chai tow kway is a popular breakfast dish in Singapore.

Chai Tow Kway..Radish cake instructions

1. Grate radish and let it boil for five.mins.Remove and rinse with water then set aside.Next pound the dry shrimps into tiny pieces.Mix it with grated radish.In a small bowl put a littoe water and one tbsp flour.Pour again in.the grated radish.Mix all properly.Then let it cook for five mins.When done remove and set aside.until.it get cool.Then keep in the fridge to chill for two hours..
2. After two hour remove from the fridge and cut intol cubes.
3. Heat wok add oil then stir fry shallots until soft.Then add radish cubeband fry a.little bit then add green chives and.beansprout.Season with oyster sauce and dark soy sauce.Chilli sauce its optional.

It's made with rice flour batter that's steamed, cooled, then fried. Steamed kway is very soft when it's hot. It must cool down and harden before it can be fried. Chai tow kway should be soft again after it's fried, but not mushy. A recipe for homemade chai tow kway is included too.