Monday, December 28, 2015

Chinese Fried Carrot cake 菜头粿 by Angela Seah Thulin

Stir fry Chai Tow kway

In Singapore, we call it Chai Tow Kway
It is made with radish cake (steamed rice flour, water, and shredded white daikon), which is then stir-fried with eggs, preserved radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole. 

Ingredients -

500g rice flour
1500ml water
500g radish, grated or sliced thinly
2 Chinese sausage / diced it (Lup Cheong)
80g coarsely chopped dried shrimps
4 tbsp chopped shallots
1 tsp salt
3 tsp sugar
2 tsp chicken stock granules
3 dashes pepper
3 tbsp oil for frying

Steps -
1) In a big bowl, combine rice flour, water, radish.
2) Heat oil and fry the shallots, then dried shrimps followed by Chinese sausages.
3) Pour in point 1 plus all other seasonings into point 2 and continue to stir over flames. Stir till mixture thicken.
4) Pour into 10 inch tin and steam for 45 mins

5) Let it cool. Then refrigerate overnight. Cut into your desired slices and pan-fried or deep fried. Enjoy!! 

Notes - 

1. I use 3 Lup Cheong and 30g dried shrimps. Individual preference as i don't really fancy dried shrimps.
2. If you like to use this recipe to stir fry as Chai Tow Kway, you may wish to omit lup cheong and dried shrimps. Up to you.

Basically to fry it with sweet caramel sauce - 

1. In a wok with oil, sautee the preserved radish (cai por) first follow by minced garlic otherwise sautee minced garlic till fragrant.
2. Add the ready steamed carrot cake (out from fridge) in and cook till soft or warm
3. Crack an egg in and mix them altogether only when egg is about to be cooked. 
4. Lastly, add sweet caramel sauce or even abit of dark soya sauce in to taste and adjust accordingly.

I prefer eating it this way :)

No comments:

Post a Comment