Asia Dining
Write a Review
Philippines|Metro Manila

Fried Carrot Cake (Chai tow kway)

Submit Recipe
Fried Carrot Cake (Chai tow kway)
Since I'm missing Singaporean food, I recreated one of their specialty dishes. This is basically comprised of radish. It is called carrot since in Singapore, radishes are called white carrots. It could be eaten as a snack or even as a main dish.

More Photo(s)
store bought steamed radish cake
prev next
Ingredient and Portion
3 pieces store bought radish cake, steamed (200grams) (in the dim sum section)
4 tablespoons oil
1 tablespoon chopped garlic
1 tablespoon chilli sauce/powder/flakes
2 beaten eggs
2 tablespoons fish sauce
2 tbsp dark soy sauce (thick)
3 tbsp light soy sauce
1. First, heat the frying pan until hot, then pour in 4 tablespoons oil. Add in the steamed carrot/radish cake.
2. Quickly cut carrot cake into small pieces while pan frying. Pan-fry till both sides are golden-brown. Push carrot cake aside and leave a hole in middle.
3. Add chopped garlic and chilli sauce. Stir-fry thoroughly while adding fish sauce.
4. Add in the dark soy sauce and the light soy sauce
5. Slowly drizzle beaten eggs over carrot cake. Continue to pan-fry till both sides are golden-brown.
Sprinkle with chopped spring onion, chopped coriander leaves and pepper. Serve while hot.

Best paired with iced teh tarik