Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chai tow kway..radish cake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chai Tow Kway..Radish cake is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chai Tow Kway..Radish cake is something which I have loved my entire life. They’re nice and they look fantastic.
Cook'n with Cynthia - Chai Tow Away is a common dish or dim sum of Teochew cuisine in Chaoshan, China. Chai tow kway is a common dish or dim sum of Teochew cuisine in Chaoshan, China. It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake.
To get started with this particular recipe, we must prepare a few components. You can cook chai tow kway..radish cake using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chai Tow Kway..Radish cake:
- Get 1 radish
- Make ready 2 stalks Green chives
- Prepare Shallot
- Make ready Dark soy sauce
- Make ready Oyster sauce
- Take Dried shrimp
- Get 1 cup beansprouts
- Get Flour
Fry with pork lard, garlic and pickled radish (should take a couple of minutes), mashing the cubes a little (this helps them go crisp). Add eggs and soy sauce and mix through gently, then add kecap manis to taste (it adds sweetness). Chai tow kway is a popular breakfast dish in Singapore. It's made with rice flour batter that's steamed, cooled, then fried.
Steps to make Chai Tow Kway..Radish cake:
- Grate radish and let it boil for five.mins.Remove and rinse with water then set aside.Next pound the dry shrimps into tiny pieces.Mix it with grated radish.In a small bowl put a littoe water and one tbsp flour.Pour again in.the grated radish.Mix all properly.Then let it cook for five mins.When done remove and set aside.until.it get cool.Then keep in the fridge to chill for two hours.
- After two hour remove from the fridge and cut intol cubes
- Heat wok add oil then stir fry shallots until soft.Then add radish cubeband fry a.little bit then add green chives and.beansprout.Season with oyster sauce and dark soy sauce.Chilli sauce its optional
Steamed kway is very soft when it's hot. It must cool down and harden before it can be fried. Chai tow kway should be soft again after it's fried, but not mushy. Singapore fried carrot cake is a savory dish made of steamed radish/turnip cake cut into cubes and stir-fried with eggs and seasonings. A popular hawker fare that you can make at home.
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