Step-By-Step Recipe: Fried Carrot / Radish Cake, Chai Tao Kway (菜头粿)

This last instalment of TummyTroll‘s special Chai Tao Kway week brings us to the final step of frying the radish cake which had been steamed and left overnight to chill, with lard (for those seeking the authentic flavours) and preserved radish chai poh. With the likes of egg, beansprouts and a whole cast of seasoning and sauces. Ready to roll! :)

——————————————————————————————————————–Ingredients for Fried Carrot / Radish Cake, Chai Tao Kway (菜头粿): Serves 5-6

Fried Carrot / Radish Cake, Chai Tao Kway (菜头粿)
Steamed Radish Cake
2 cloves Garlic, coarsely chopped
4 large Eggs, lightly beaten
4-5 tablespoons Preserved Radish
2 tablespoons Vegetable Oil (feel free to substitute with shallot oil or lard)
1/2 tablespoon Fish Sauce
1/2 tablespoon Light Soya Sauce
1/2 tablespoon Dark Soya Sauce
2 tablespoons Sweet Black sauce (for the black version!)
Sambal chilli, as much as your tastebuds can tahan
Spring Onion, chopped finely to garnish

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Step-By-Step: Fried Carrot / Radish Cake, Chai Tao Kway (菜头粿)

Step 1: It’s about patiently frying the Radish Cake!

On a large flat pan or skillet, preferably non-stick, heat up oil at medium heat and brown minced garlic until fragrant and golden brown.

We’re eating: Chicarrón / Pork Rind / Fried Lard Bits (猪油 / 猪油渣) )

Throw in pre-cut steamed radish cake and turn to medium-high heat. Leave them frying for 5-10 minutes until the fried surface turns to a light crisp. Flip over to the other side and repeat the process until the radish cake are lightly browned, but not to the extent of charring (for there is a long frying process yet again later).

Step-By-Step Recipe: Making from scratch… Carrot / Radish Cake, Chai Tao Kway (菜头粿)

Step 2: Seasoning the radish cake with your myriad of seasoning and sauces

Add in all the seasoning required except for the sweet black sauce. At this point I would like to say that I’d arranged the proportion of seasoning and sauces according to how I like my Fried Carrot Cake. That said, it is up to your discretion and imagination to add or remove any of the seasoning if desired!

Note: We’re using the Thai-style sweet black sauce, which isn’t quite the same as we get back home (the very luscious thick one). We’re sorry because we couldn’t find that here in the UK!

Step 3: Preserved turnip, eggs, beansprouts and everything nice

Remember the preserved radish from our last post? Short Recipe: Fried Preserved Turnip, Chai Poh (菜脯). It’s time to make good use of their intense savoury flavour. Add more if desired but too much of it would make your Fried Carrot Cake too salty, so beware.

Fry for 5-10minutes on high heat until the radish cake becomes somewhat crispy.

Like this! A little charred and crispy.

Do you like to beat your eggs before you throw it into the pan?

You really should, but I tried to imitate the hawkers and attempted to beat them on the pan instead #likeaboss. Heh heh, tall task!

The Malaysian-style Chai Tao Kway calls for beansprouts (as do some hawkers in Singapore as well).

I like it – The beansprouts’ crunch provide a good juxtaposition against the mushy soft radish cake!


There there! This is more Malaysian-style I would believe. :)

Step 4: White or Black?

White or black?

It is amazing how a single dish can inspire so many variations, but the White versus Black schism is the most pervasive in the Fried Carrot Cake world. Lovers of the White Fried Carrot Cake will have the cake cubes fried into an omelette-like chunky pancake with a crispy exterior and melt-in-the-mouth radish cake within. I’m sorry but I’m in the Black gang, preferring it to be slathered with a generous lashing of sweet black sauce then vigorously broken up into small chunks and cubes of heaven. GO BLACK!!!

Like this steaming hot plate of Black Fried Carrot Cake screaming out to your stomach!

And garnished with chopped spring onions for a little bit of fibre and nutrients (or I would like to coerce my brain into thinking).The spring onions make Fried Carrot Cake very healthy, so please add more of these… Just kidding :P

——————————————————————————————————————–

This officially marks the end of our Chai Tao Kway week, and we think we won’t be making these again very soon because it’s so laborious and tiring *phew it’s over*. Hope you’d enjoyed this special week of Fried Carrot Cake. Drop your comments below to let us know if you’d like any other special weeks at TummyTroll. Laksa week? Chicken Rice week? Nasi Padang week? We’d love to hear from you! Have a good week ahead guys. :)

Posted by #phangchewfat

 

 

Interested in making Chai Tao Kway from scratch?
Making the Radish Cake (粿)
Making the Fried Preserved Turnip Chai Poh (菜脯)
Making the Fried Lard Bits (猪油渣)
Frying together the Chai Tao Kway (菜头粿)

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