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.
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
- In a bowl, mix the grated radish, rice flour, and eggs until well combined.
- 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.
- Once the radish cake is cooked, remove it from the pan and cut it into bite-sized pieces.
- 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.
- 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.
- 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