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Fried white carrot cake or Chai Tow Kuay

This is my childhood breakfast dish in Singapore and I was yearning for it after 20 years.



  • 1.

    Heat frying pan on high heat

  • 2.

    Fry store bought steamed cubed radish cake until golden and crispy - 6 mins

  • 3.

    Move the fried radish to one side and add oil

  • 4.

    Fry garlic and chai poh in the oil till aromatic - please do not burn them

  • 5.

    Toss and mix the fried radish onto the fried garlic/chai poh

  • 6.

    Stir and fry for 5 mins

  • 7.

    Add Ingredients C and mix well - fry for 5 mins

  • 8.

    Turn off heat and add Ingredients D - mix well


Chai poh - you can omit it if you cannot find it.
Stir and mix gently throughout the frying process because the steamed radish cake is very fragile.
The spring onions and bean sprouts/taugay will stay very crunchy when you add them after turning off the cooking heat

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Fried white carrot cake or Chai Tow Kuay.


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