Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chai tow kway..radish cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chai Tow Kway..Radish cake is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Chai Tow Kway..Radish cake is something that I’ve loved my whole life.
Cook'n with Cynthia - Chai Tow Away is a common dish or dim sum of Teochew cuisine in Chaoshan, China. 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.
To begin with this recipe, we must first prepare a few ingredients. You can cook chai tow kway..radish cake using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chai Tow Kway..Radish cake:
- Make ready 1 radish
- Get 2 stalks Green chives
- Get Shallot
- Take Dark soy sauce
- Prepare Oyster sauce
- Get Dried shrimp
- Prepare 1 cup beansprouts
- Make ready Flour
It's made with rice flour batter that's steamed, cooled, then fried. 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.
Instructions 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
Cut chai tow kway into bite-sized pieces. 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). 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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