High Quality Content by WIKIPEDIA articles! Chai tao kway is a common dish or dim sum of Teochew cuisine in Chaoshan (China), Singapore and Malaysia. It is also known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as the word for daikon, one of its main ingredients, can also refer to a carrot (POJ: ang-chhai-thau, literally "red radish"). There is no connection between this dish and the sweet Western carrot cake eaten as a dessert.It is made of rice flour and white...
High Quality Content by WIKIPEDIA articles! Chai tao kway is a common dish or dim sum of Teochew cuisine in Chaoshan (China), Singapore and Malaysia. It is also known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as the word for daikon, one of its main ingredients, can also refer to a carrot (POJ: ang-chhai-thau, literally "red radish"). There is no connection between this dish and the sweet Western carrot cake eaten as a dessert.It is made of rice flour and white daikon. In Malaysia this is often served in large rectangular slabs which are steamed and then later fried whole.The versions served by hawkers in Johore and Singapore, where Teochews live, typically is prepared by frying the daikon cake with chopped preserved radish, diced garlic, eggs, and Chinese fish sauce in place of soya sauce. Chopped spring onion is added just before serving. Chili sauce is added for those who prefer a spicier dish.
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