Fried Carrot Cake (Chai Tow Kway)

Fried Carrot Cake, or Chai Tow Kway, is a beloved dish in Singapore and Malaysia. Crafted from shredded radish and rice flour, it is pan-fried to achieve a crispy texture. This savory dish offers a pleasing blend of textures and flavors, complemented by a subtle sweetness from the radish. Often enjoyed as a breakfast or snack, it is traditionally served with chili sauce for added spice. This dish embodies the rich street food culture and can be easily recreated at home.

Ingredients

• 2 medium daikon radish, shredded
• 1 cup rice flour
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tsp chili paste
• 2 cloves garlic, minced
• 2 stalks green onions, chopped

Instructions

1. In a bowl, combine the shredded daikon radish and rice flour, mixing well.
2. Heat the vegetable oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Pour the radish mixture into the pan, spreading it evenly. Cook for 10-12 minutes, flipping occasionally until the mixture is golden brown and crispy on both sides.
4. Drizzle the soy sauce over the cooked radish cake and stir to ensure even coating.
5. Top with chopped green onions and chili paste before serving.

Keywords: Street Food, Savory, Crispy, Breakfast, Singaporean

Spice Rack: Salt, Pepper, Chili Powder

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