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Fried white carrot cake or Chai Tow Kuay

Recipe submitted by ND14

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

Serves 5

Ingredients

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

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Method

Heat frying pan on high heat
Fry store bought steamed cubed radish cake until golden and crispy - 6 mins
Move the fried radish to one side and add oil
Fry garlic and chai poh in the oil till aromatic - please do not burn them
Toss and mix the fried radish onto the fried garlic/chai poh
Stir and fry for 5 mins
Add Ingredients C and mix well - fry for 5 mins
Turn off heat and add Ingredients D - mix well

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Notes & Tips

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