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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.


  • non stick frying pan

  • 3 tablespoons oil

  • ingredients a

  • 1 box of steamed radish cake from chinese grocery shop - cut into 4cms cubes

  • ingredients b

  • 8 garlic - finely chopped

  • 4 tablespoons of chai poh/dried salted brown radish from chinese grocery shop - finely chopped and rinse off salt contents

  • ingredients c

  • 3 tablespoons fish sauce

  • 2 tablespoons kicap manis/sweet soy sauce from chinese grocery shop

  • 3 tablespoons sambal olek

  • 3 eggs - 70g each - mix well in a bowl

  • ingredients d

  • 5 tablespoons chopped spring onions

  • 2 cups bean sprouts/taugay


  • 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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