Chai Tow Kway 菜头粿 (Fried Carrot Cake)

Ingredients A:

200g rice flour
550ml water
200g radish (shredded)
1 tsp salt


Ingredients B:

1 tbsp chopped garlic
1 tbsp chili sauce
3 tbsp fish sauce
3 beaten eggs
chopped spring onion, chopped coriander leaves and pepper to taste


Method :

Ingredients A: Mix rice flour in 200ml water and combine well. Boil shredded radish and salt in remaining water. Pour in rice flour mixture and stir well to make batter.

Pour batter into 23cm square baking tray. Steam for 30 minutes till carrot cake is cooked. Allow to cool before cutting into pieces.

Ingredients B: Heat frying pan till hot then pour in 4 tbsp oil. Heat oil till hot. Add 500g steamed carrot cake.

Quickly cut carrot cake into small pieces using frying ladle. Pan-fry till both sides are golden-brown. Push carrot cake aside and leave a hole in middle.

Pour in 3 tbsp oil. Add chopped garlic and chili sauce. Stir-fry thoroughly while adding fish sauce. Slowly drizzle beaten eggs over carrot cake Continue to pan-fry till both sides are golden-brown.

Transfer to serving dish. Sprinkle with chopped spring onion, chopped coriander leaves and pepper. Serve hot.
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