Chai Tow Kway — Print Recipe — The Culinary Codex

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.

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.