Chai Tow Kway Carnival

Chai Tow Kway, also known as fried carrot cake, is a popular dish in Singaporean Chinese cuisine. This recipe puts a fun and festive spin on the classic dish, making it perfect for a carnival-themed gathering.

Chai Tow Kway Carnival

Ingredients

  • 500g white radish, grated
  • 100g rice flour
  • 2 eggs
  • 50g preserved radish (Chai Poh)
  • 2 cloves garlic, minced
  • 4 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • Spring onions, chopped (for garnish)

Instructions

  1. In a bowl, mix the grated radish, rice flour, and eggs until well combined.
  2. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the radish mixture and cook for 10-15 minutes, stirring occasionally, until it forms a solid cake.
  3. Once the radish cake is cooked, remove it from the pan and cut it into bite-sized pieces.
  4. Heat the remaining 2 tablespoons of vegetable oil in the pan. Add the minced garlic and preserved radish, and stir-fry for 2-3 minutes.
  5. Add the radish cake pieces to the pan, along with soy sauce, oyster sauce, sugar, and white pepper. Stir-fry for another 5-7 minutes until everything is well combined and the radish cake is slightly crispy.
  6. Garnish with chopped spring onions before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
8g
Fat
9g

Supplies

Frying Pan Bowl Cutting Board Knife

Tools

Spatula Mixing Spoon

Serving suggestions

Serve the Chai Tow Kway carnival-style on paper trays or in colorful bowls to add to the festive atmosphere.

Tips & tricks

For an extra carnival touch, serve the Chai Tow Kway with a side of crispy fried chicken or corn dogs.

Cost

$10