🇸🇬 Singapore recipe
Chai Tow Kway
Chai Tow Kway, or fried carrot cake, is one of Singapore's most beloved hawker dishes, made from steamed radish cake cubes pan-fried with egg, garlic, and preserved radish. The white version is clean and savory, while the black version is sweet and caramelized with dark soy sauce. Despite sharing a base with Carrot Cake, the preparation emphasis and seasoning vary between hawkers, making each stall's version unique and fiercely debated.
Prep10 mins
Cook15 mins
Serves2
Difficultymedium
Ingredients
- 500g steamed radish cake, cut into bite-sized cubes
- 3 eggs, beaten
- 3 cloves garlic, chopped
- 2 tablespoons preserved radish (chai poh), rinsed
- 3 tablespoons vegetable oil
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons dark sweet soy sauce (kecap manis, for black version)
- White pepper to taste
- Chopped spring onions for garnish
- Chili sauce for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 14 g
