Chai tow kway

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Chai tao kway (Traditional: 菜頭粿; Simplified: 菜头粿; POJ: chhài-thâu-koé; pinyin: càitǒugaǒ) is a common dish or dim sum of Teochew cuisine in Chaoshan, Singapore and Malaysia. It is also known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, due to the fact that the word for daikon (POJ: chhài-thâu), one of its main ingredients, can also refer to a carrot (POJ: âng-chhài-thâu, literally "red radish"). However, it is not to be mistaken with the Western carrot cake.

It is made of rice flour and white radish. In Malaysia this is often served in large rectangular slabs which are steamed and then later fried whole.

In Singapore, however, it is more commonly cut into pieces and stir fried with soy sauce, eggs, garlic, spring onion and occasionally dried shrimp. There are two variants: the "white" version does not use sweet soy sauce, and the carrot cake is fried on top of a beaten egg to form a crust; the "black" version uses sweet soy sauce, and the egg is simply mixed in with the carrot cake.

Alternatives to Chai tao kway include those made of rice flour and taro.

[edit] See also

• Carrot cake, Western style
• Lobag gow, a similar variety of Cantonese dim sum, using the same lobak (more commonly known as daikon) and rice flour

[edit] External links

• Stalls selling Carrot Cake in Singapore
• Fried Carrot Cake recipe