Chai Tow Kway

Name: Chai Tow Kway
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 400g steamed radish cake (store-bought or homemade), cut into cubes; 3 eggs; 3 tbsp preserved radish (chai poh), chopped; 3 cloves garlic, minced; 2 tbsp vegetable oil; Bean sprouts (handful); For black version: 2 tbsp dark sweet soy sauce; For white version: 1 tbsp fish sauce, white pepper; Chopped green onion

菜头粿 (CHAI tow KWAY)

Fried Carrot Cake

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 378 kcal

Not a Western carrot cake at all — cubes of steamed radish cake stir-fried with eggs, preserved radish (chai poh), and garlic in either a dark sweet soy version or a white peppery version.

Nutrition & Info

Protein 12.0g

Carbs 42.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ eggs ⚠ soy ⚠ gluten

Equipment Needed

wok wok spatula steamer (if making from scratch)

Presentation Guide

Vessel: flat plate

Garnishes: chopped green onion, chili sauce

Accompaniments: chili sauce

Ingredients

400g steamed radish cake (store-bought or homemade), cut into cubes
3 eggs
3 tbsp preserved radish (chai poh), chopped
3 cloves garlic, minced
2 tbsp vegetable oil
Bean sprouts (handful)
For black version: 2 tbsp dark sweet soy sauce
For white version: 1 tbsp fish sauce, white pepper
Chopped green onion

Instructions

1
Cut radish cake into 2cm cubes.
2
Heat oil in a wok over high heat. Add garlic and chai poh, fry until fragrant.
3
Add radish cake cubes, press them flat against the wok to develop a crispy crust. Cook 3-4 minutes, flipping occasionally.
4
For black version: add dark sweet soy sauce and toss to coat evenly.
5
Push ingredients aside, crack eggs into the wok, scramble briefly, then toss everything together.
6
Add bean sprouts, toss for 30 seconds. Garnish with green onion and serve.

💡

Did You Know?

The "carrot" in carrot cake refers to white radish (daikon), which is called "white carrot" in Hokkien dialect — confusing many a tourist expecting orange Western carrot cake.

Chef's Notes

Equipment Tips

wok
wok spatula
steamer (if making from scratch)

Garnishing

chopped green onion, chili sauce

Accompaniments

chili sauce

The Story Behind Chai Tow Kway

Chai tow kway is a Teochew dish that became a Singaporean hawker icon. The steamed radish cake base is a traditional Teochew creation, and the stir-fried version evolved in Singapore's street food scene. The black (sweet soy) and white (savoury) versions represent a uniquely Singaporean innovation, giving diners a choice that sparks passionate debate over which is superior.

🕐 Traditionally enjoyed breakfast or snack 📜 Origins: Teochew origin, early 20th century

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