Chai Tow Kway (fried Carrot Cake Delight)

Chai Tow Kway, also known as Fried Carrot Cake, is a popular dish in Singaporean Chinese cuisine. This savory delight is made with radish cake (steamed rice flour cake) and eggs, stir-fried with a combination of soy sauce, garlic, and other flavorful ingredients.

Vegetarian Main Course Singaporean Chinese Singaporean Cuisine Chinese Cuisine Fried Carrot Cake Radish Cake
Chai Tow Kway (fried Carrot Cake Delight)

Ingredients

  • 500g radish cake, diced
  • 3 eggs, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 2 tablespoons vegetable oil
  • 2 stalks spring onions, chopped

Instructions

  1. Heat 1 tablespoon of vegetable oil in a wok over medium heat.
  2. Add the beaten eggs and scramble until cooked. Remove from the wok and set aside.
  3. Heat the remaining vegetable oil in the wok and add the minced garlic. Stir-fry until fragrant.
  4. Add the diced radish cake to the wok and stir-fry for 3-4 minutes.
  5. Combine soy sauce, oyster sauce, sugar, and white pepper in a small bowl. Pour the sauce over the radish cake and stir-fry until well combined.
  6. Add the cooked eggs back into the wok and stir-fry for another 2-3 minutes.
  7. Garnish with chopped spring onions before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
10g

Supplies

Wok Spatula Bowl

Tools

Cutting board Knife

Serving suggestions

Chai Tow Kway is best served hot and pairs well with a side of sambal chili for an extra kick of flavor.

Tips & tricks

For a crispy texture, you can pan-fry the diced radish cake before stir-frying with the eggs and sauce.

Cost

$10