Fried Carrot Cake (Chai Tou Kway) - 菜头粿 (Part 2)

This is a traditional Teochew cuisine which is easily finds at any hawker stalls or pasar malam in Malaysia or Singapore. There are many versions - dark, white and tau-geh. I prefer dark type, it's sweeter and taste nicer with salted prickled turnips (chai poh). For steamed radish cake, refer to part 1.

Steamed and pan-fried radish cake are actually both worlds; steamed one embraces the freshness of vegetable juice while the pan-fried embraces grilled aroma. So, which will be your favorite?

... Happy frying!


~ Fried Carrot Cake ~

Ingredients:
Radish cake, coated with rice flour (cut into cubes)
1 tbsp minced garlic
1 tbsp chopped scallions / spring onion (white color part)
2 tbsp salted pickled turnip (chai poh) - soaked and drained
3 tbsp dark sweet thick soy sauce 
3 eggs
Garnish with spring onion

Methods:
1. Fried the coated rice flour radish cake till golden brown.
2. Dish out and cool aside.
3. Heat up wok, add oil and fry garlic and chopped scallions till fragrant.
4. Put in salted pickled turnip and fried for 5 minutes.
5. Mix dark sweet thick soy sauce into eggs and beat together.
6. Pour the beaten eggs over the fried ingredients and continue to fry, then add in the radish cake.
7. Garnish with spring onions and served while hot.



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