Chai Tow Kway

Black, or white? There’s always the debate on whether people like the black or white version of carrot cake, and we’re happy to say WE DID BOTH. Who needs choice when you can have both?
Rather than buying the radish cake from supermarkets, we’ll be making it from scratch for that really home-made taste. During the process, the radish cake is usually cut into cubes to allow the flavour and fragrance of the seasoning and ingredients to permeate the cake. Be generous with the chye por For this black version, allow the eggs to set and start the magic of flipping the cake and eggs. You’ll end up with a messy combination of radish cake, eggs, in nostalgic dark sweet sauce! or you can go for white version where frying it till crispy is a must!!

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250g steamed carrot cake (homemade or pkt)
4tbsp pork lard
20g minced garlic
40g Chye Poh (wash to get rid of excess salt)
2 eggs
1tsp fish sauce
2tbsp Thick Sweet Sauce, for Black Version (adjust amount to taste)
chopped spring onions



Add 3 tbsp pork lard to a hot pan
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then add 250g steamed carrot cake
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pan fry until it starts to get crispy and brown slightly on both sides
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add 3 tbsp pork lard, 20g minced garlic with 40g Chye Poh
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stir fry them on the side then mix in with carrot cake
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add 1 tsp fish sauce
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pour in 2 eggs (beaten)
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**For white version
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cook it till brown on both side
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serve with chopped spring onions
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**For black version
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continue to stir fry and add 2 tbsp thick sweet sauce
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make sure the carrot cake is coated evenly with the sweet sauce
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serve with chopped spring onions
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