Dish

Chai poh neng

Preserved Radish Omelette

Chai poh neng is made by mixing preserved radish with flour, water, and eggs to form a batter. The batter is then fried in a pan until crispy and golden brown. The dish is typically served with a sweet chili sauce. Chai poh neng is a popular breakfast food in Singapore and Malaysia, and is often sold by street vendors. It is a simple and satisfying dish that is perfect for a quick and easy meal.

Asian cuisine› Chinese cuisine

Egg Dish

Origins and history

Chai poh neng is believed to have originated in China, where it is known as chai tow kway. It was brought to Singapore and Malaysia by Chinese immigrants and has since become a popular local dish. The preserved radish used in the dish is a traditional ingredient in Chinese cuisine and is often used in stir-fries and soups.

Dietary considerations

Vegetarian, contains gluten and eggs

Variations

There are many variations of chai poh neng, with some recipes calling for additional ingredients such as scallions or shrimp. Some versions of the dish are also made with rice flour instead of wheat flour.

Presentation and garnishing

Chai poh neng is typically served on a plate with the sweet chili sauce drizzled over the top. It can be garnished with scallions or cilantro for added flavor and color.

Tips & Tricks

To make the perfect chai poh neng, be sure to fry the pancake until it is crispy and golden brown. Use a non-stick pan to prevent sticking, and be sure to flip the pancake carefully to avoid breaking it. For a healthier version of the dish, try using less oil when frying.

Side-dishes

Chai poh neng is often served with a side of chili sauce or soy sauce for dipping. It can also be served with a side of pickled vegetables or a simple salad.