Can I make the daikon radish cake from scratch?
Yes, you can make it from scratch using grated daikon radish, rice flour, and water, then steaming it until firm. This recipe assumes you are using pre-made cake for convenience.
BREAKFAST
Savory Singaporean Carrot Cake (Chai Tow Kway) with Preserved Radish and Chili
Discover the authentic taste of Singaporean Carrot Cake, a cherished hawker center favorite. This recipe guides you through creating a delicious stir-fried daikon radish cake, enriched with eggs, the distinctive crunch of preserved radish (chai poh), and a vibrant chili kick. It's an ideal choice for a satisfying and flavorful breakfast or a light meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of cooking oil in a large non-stick pan or wok over medium-high heat. Add the daikon radish cake cubes and pan-fry for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove from the pan and set aside.
02
Add the remaining 1 tablespoon of cooking oil to the same pan. Sauté the minced garlic and chopped preserved radish over medium heat for 2-3 minutes until fragrant.
03
Return the pan-fried daikon radish cake to the pan. Add the dark soy sauce, sweet soy sauce, white pepper, and chili paste. Stir-fry for 2-3 minutes to coat the cake evenly and allow the flavors to meld.
04
Push the radish cake mixture to one side of the pan. Pour the lightly beaten eggs into the empty space. Scramble the eggs until just set, then mix them into the radish cake mixture, breaking them into smaller pieces.
05
Continue to stir-fry for another 2-3 minutes, ensuring all ingredients are well combined and heated through. Taste and adjust seasoning if necessary.
06
Transfer the Singaporean Carrot Cake to serving plates. Garnish generously with chopped spring onions and serve immediately.
About This Recipe
Discover the authentic taste of Singaporean Carrot Cake, a cherished hawker center favorite. This recipe guides you through creating a delicious stir-fried daikon radish cake, enriched with eggs, the distinctive crunch of preserved radish (chai poh), and a vibrant chili kick. It's an ideal choice for a satisfying and flavorful breakfast or a light meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, ensure the daikon radish cake is well-dried before frying. You can also add a pinch of sugar to balance the savory and spicy flavors.
Easy Substitutions
If daikon radish cake is unavailable, you can use store-bought turnip cake. For a vegetarian version, omit the eggs or use a plant-based egg substitute. Adjust chili paste to your preferred spice level.
Storage & Reheating
Store leftover Singaporean Carrot Cake in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan over medium heat until warmed through, adding a little oil if needed to prevent sticking.
Serving Suggestions
Serve this Singaporean Carrot Cake hot as a hearty breakfast or a satisfying brunch. It pairs wonderfully with a cup of strong kopi (local coffee) or a refreshing glass of iced lime juice. For an extra layer of flavor, a sprinkle of crispy fried shallots can be added as a garnish.
Common Mistakes
Overcrowding the pan: This prevents the radish cake from browning properly. Fry in batches if necessary. Not rinsing preserved radish: Preserved radish can be very salty; rinsing helps to balance the flavor. Overcooking the eggs: The eggs should be just set and mixed in, not overly dry. Not enough oil: Insufficient oil can lead to the radish cake sticking to the pan and not crisping up. Skipping the sweet soy sauce: This adds a crucial layer of sweetness and caramelization that defines the dish's flavor profile.
Frequently Asked Questions
What is preserved radish (chai poh)?
Chai poh is a common ingredient in Southeast Asian cuisine, made from salted and dried daikon radish. It adds a unique salty and umami flavor.
Is this dish typically spicy?
Singaporean Carrot Cake can be made spicy or non-spicy. This recipe includes chili paste for a spicy kick, but you can adjust the amount to your preference.
Can I add other ingredients?
Some variations include adding bean sprouts, prawns, or lap cheong (Chinese sausage) for extra texture and flavor.
MORE TO KNOW
The key to authentic Singaporean Carrot Cake lies in the texture of the daikon radish cake and the balance of savory, sweet, and spicy flavors. Using a well-seasoned wok or a good quality non-stick pan is crucial for achieving the desired crispy exterior and soft interior of the radish cake. Don't overcrowd the pan when frying the radish cake, as this can steam rather than fry it. If you prefer a less spicy dish, reduce the amount of chili paste or omit it entirely and serve with chili sauce on the side.
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