This is my childhood breakfast dish in Singapore and I was yearning for it after 20 years.
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
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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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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