Although there is carrot in the name, this famous Singaporean street vendor snack contains no carrots. Instead, it is a savory cake made from shredded white radishes. The cake gets cut into cubes that are wok-fried to a golden brown with garlic and chilis. Chai Tow-Kway is usually topped with toasted chilis and fried shallots. The delightful treats are crispy on the outside, and soft on the inside. Smart Recipes, Asian Recipes, Eggs,Vegetables Recipes, Recipes Eggs,Vegetables Asian Fried Carrot Cake (Chai Tow Kway) Fried Carrot Cake (Chai Tow Kway) Recipe | RecipeSavants.com PT1H30M Serves 4 Ingredients: 0.25 Cup Vegetable Oil 1 Green Chili 2 Cloves Garlic 2 Tablespoons Preserved Chopped Radish 1 Teaspoon Garlic Chilli Paste 2 Eggs 1 Cup Rice Flour 1 Pound White Radish 0.125 Teaspoon Freshly Ground White Pepper 0.25 Teaspoon Salt 2 Teaspoons Sugar 1 Cup Vegetable Stock 0.25 Cup Scallions 1 Small Shallot Add the shredded radish to a bamboo steamer basket. Cover and steam for 30 minutes until radish turns translucent. Set aside and allow to cool. Meanwhile, mix rice flour with salt and sugar in a large bowl. Stir in stock and steamed radish to the mixture. Transfer to a 6x9-inch baking dish and steam for 30 minutes over medium heat. Allow to cool in the refrigerator for 8 hours or overnight, and cut into bite-sized cubes. Store in the refrigerator (up to a week) or until ready to use. Heat 2 tablespoons of oil in a large wok over high heat. Stir fry the cubed radish cake for two to three minutes, or until golden brown and slightly crisp. Move the radish chunks towards around the edges of the wok. Add more oil to the center of the wok. Stir in garlic, chili paste, and radish preserves and sauté for one to two minutes. Reduce the heat to medium, and stir in whisked eggs, stir fry till the eggs are fully cooked. Combine all ingredients in the center of the wok, and continue to stir fry until the radish cake is golden brown on all sides. Season with white pepper and serve with scallions, fried shallots and sliced chilies.

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