Dish
Chai tow kway
Carrot Cake
Chai tow kway is a savory dish that is often served as a breakfast or snack item. The radish cake is made by steaming a mixture of rice flour, water, and grated radish. Once the cake is cooled, it is cut into small pieces and stir-fried with eggs, garlic, and preserved radish. The dish is typically seasoned with soy sauce and white pepper. Chai tow kway can be served in two ways: white or black. The black version is made with sweet soy sauce, which gives it a darker color and sweeter taste.
Origins and history
Chai tow kway originated in China and was brought to Singapore by Chinese immigrants. It has since become a popular dish in Singaporean cuisine.
Dietary considerations
Chai tow kway is a vegetarian dish, but it may contain gluten and soy. It is also high in carbohydrates and sodium.
Variations
There are many variations of chai tow kway, including the addition of shrimp, Chinese sausage, or vegetables. Some versions are also made with a crispy outer layer.
Presentation and garnishing
Chai tow kway is typically served on a plate or in a bowl. It can be garnished with chopped scallions or cilantro.
Tips & Tricks
To make the dish crispier, fry the radish cake in oil before stir-frying it with the other ingredients.
Side-dishes
Chai tow kway can be served with a side of chili sauce or sambal for added spice.
Drink pairings
Chai tow kway pairs well with hot tea or coffee.
Delicious Chai tow kway recipes
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