Anyone have a good recipe for Chai tow kway (Malay singapore carot cake)?!
Answers: I had it over there, and would love to cook it here in the UK
I have these recipes
Chai Tow Kway
Enjoy!
Ingredients for the cake:
500g rice flour
2 spoonful tapioca flour
8 full small rice bowl water
dried shrimp - soaked
dried mushroom - soak and shredded
Chinese sausage - optional
Shallots - chopped and fried in oil
shredded raddish
sugar
salt
msg
pepper
Method:
Fry shallots in oil, add shrimp and mushroom. Season and set aside.
Mix 3 bowls of water with flour, boil the rest of water, add and mix.
Season to taste with salt, msg and sugar. Mix in the fried
ingredients, put in steamer and steam till ready, about half and
hour. Let cool and cut.
To make dark Chai Tow Kway
Ingredients:
sweet dark soya sauce
chilli paste
eggs
garlic
oil (pork)
Method:
Heat oil and fry garlic, add Chai tow kway, then eggs, sauce and chilli
and it's done! All in 2 minutes just like the way the hawkers do it, I'm
sure you know how.
I suggest using a non stick pan unless you've got a good wok.
To make light Chai Tow Kway
Ingredients:
Chai Poh
eggs
garlic
spring onion
Chinese sausages
chilli paste
fish sauce
pepper
Method:
I'm sure you know how to fry it, just make sure you brown the garlic
and the pan is hot when you add the fish sauce so that it sizzles.
I'll more then happy to answer this question for you!
I love "chai tow kway" ... It's delicious!
Heres a pic for visual:
http://www.flickr.com/photos/zelciia/498...
Well, chai tow kay/ Carrot Cake, is diced and stir fried radish with an egg mixture. Comes in black (with soy sauce and/or chili) or white (without soy sauce)
It is made of rice flour and white radish. In Malaysia this is often served in large rectangular slabs which are steamed and then later fried whole.
It is a savory cake rather then sweet.
Often eaten at breakfeast ( dim sum)
HERES MY FAVORITE RECIPE:
2 cups pre-made Radish Cake, cut into 1/2″ cubes
- 1 tsp garlic, minced
- 1 tsp shallots, minced
- 1/2 small Chinese sausage, cut into small pieces
- 1 tbsp Chai Poh (dried radish)
- 1 tbsp spring onion, chopped
- 1 egg
- chilli paste (optional)
- 2 dashes fish
1. Heat up 2 tbsp vegetable oil. Medium heat. Stir fry garlic and shallots until fragrant. Then add Chinese sausage and Chai Poh (dried radish) and stir fry for a minute or so to cook the Chinese sausage.
2. Add Radish Cake cubes, mix well with stir fried ingredients and spread well on the pan to let it pan fry until you get golden brown bits on the Radish Cake cubes. Add fish sauce and add more oil if necessary. Stir fry occasionally.
3. When Radish Cake cubes are quite soft and have brown bits on it, make a well in the center of the pan and add egg. Mix well.
4. When egg is cooked and slightly browned, you are ready to serve. Garnish with chopped spring onions.
GOOD LUCK!
2 cups pre-made Radish Cake, cut into 1/2″ cubes
- 1 tsp garlic, minced
- 1 tsp shallots, minced
- 1/2 small Chinese sausage, cut into small pieces
- 1 tbsp Chai Poh (dried radish)
- 1 tbsp spring onion, chopped
- 1 egg
- chilli paste (optional)
- 2 dashes fish sauce
Cooking Method:
1. Heat up 2 tbsp vegetable oil. Medium heat. Stir fry garlic and shallots until fragrant. Then add Chinese sausage and Chai Poh (dried radish) and stir fry for a minute or so to cook the Chinese sausage.
2. Add Radish Cake cubes, mix well with stir fried ingredients and spread well on the pan to let it pan fry until you get golden brown bits on the Radish Cake cubes. Add fish sauce and add more oil if necessary. Stir fry occasionally.
3. When Radish Cake cubes are quite soft and have brown bits on it, make a well in the center of the pan and add egg. Mix well.
4. When egg is cooked and slightly browned, you are ready to serve. Garnish with chopped spring onions.
Cooking Notes:
1. The Chai Poh (dried radish) and fish sauce are salty, so no salt or light soy sauce is required. Do a taste test before serving to decide if you want to add another dash of fish sauce then mix well.
2. If you want to add chilli paste, you can add it during step one. Stir fry the chilli paste to exude its fragrance!