Perfect Chai Tow Kway..Radish cake Recipes

Chai Tow Kway..Radish cake. Cut up steamed radish cake into small chunks. Smaller chunks will crisp better, and the result is a more delicious plate of Chai Tow Kway. You want a contrast in texture - a crisp exterior and a soft interior.

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). Garnish with chopped spring onions to serve. You can have Chai Tow Kway..Radish cake using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Chai Tow Kway..Radish cake

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

With the help of my favorite search engine - Google, I learned that in Chinese cuisine, two common uses for daikon are turnip cake and chai tow kway (fried radish cake). Hey, I remember eating chai tow kway when I was working in Singapore a long time ago, and liking it! I definitely would not mind eating it again. Chai Tow Kway is a traditional Teo Chew cuisine popular in South East Asia.

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.

In the local language, chai tow kway (or chai tau kueh) can directly be translated as fried carrot cake, though it has no carrots in it. In fact, its core ingredient is the humble white radish or daikon. To prepare steamed raddish cake: Mix the rice flour, tapioca flour, and water and set aside. The only imperfection is that the bottom part of the cake is dense while the top part is airy. For foreigners reading, this is not to be confused with the slices of sweet "Carrot Cake" with cream cheese.