Chai Tow Kway..Radish cake. Cut up steamed radish cake into small chunks. Smaller chunks will crisp better, and the result is a more delicious plate of Chai Tow Kway. You want a contrast in texture – a crisp exterior and a soft interior.
Heat a wok over high heat. Add the one tablespoon of oil, radish, salt, sugar and five. With the help of my favorite search engine – Google, I learned that in Chinese cuisine, two common uses for daikon are turnip cake and chai tow kway (fried radish cake). You can cook Chai Tow Kway..Radish cake using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Chai Tow Kway..Radish cake
- You need 1 of radish.
- You need 2 stalks of Green chives.
- It’s of Shallot.
- It’s of Dark soy sauce.
- You need of Oyster sauce.
- Prepare of Dried shrimp.
- It’s 1 cup of beansprouts.
- Prepare of Flour.
Hey, I remember eating chai tow kway when I was working in Singapore a long time ago, and liking it! I definitely would not mind eating it again. 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 consisting of stir-fried cubes of radish cake which is then stir fried with eggs and other seasonings.
Chai Tow Kway..Radish cake instructions
- 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.
It is also known as fried carrot cake in Southeast. Chai Tow Kway is a traditional Teo Chew cuisine popular in South East Asia. In the local language, chai tow kway (or chai tau kueh) can directly be translated as fried carrot cake, though it has no carrots in it. In fact, its core ingredient is the humble white radish or daikon. There are two versions – the white and the black.
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