Fried carrot cake (chai tow kway)

Method

1. 1

   Step 1

   Simmer the grated radish in a covered pan with 100 ml of the water until soft and translucent.

   • 10 min
   • medium-low heat
2. 2

   Step 2

   Whisk the rice flour (opens in a new tab), salt and pepper with the remaining water, then stir in the hot radish and its liquid to make a thick paste.

   • 3 min

   

3. 3

   Step 3

   Spread in an oiled 20 cm tin and steam over high heat until firm and a skewer comes out clean. Cool completely, ideally overnight, then cut into 2 cm cubes.

   • 45 min
   • high heat
   • Steamer (opens in a new tab)
   • Cake tin (opens in a new tab)
4. 4

   Step 4

   Heat the oil in a wok (opens in a new tab) and fry the cubes, turning occasionally, until crusted and golden. Add the garlic (opens in a new tab) and fry briefly.

   • 8 min
   • high heat
   • Wok (opens in a new tab)

   

5. 5

   Step 5

   Pour in the egg (opens in a new tab), let it set a little, then toss with the fish sauce (opens in a new tab) and soy (and kecap manis (opens in a new tab) for black style) until the egg coats the cubes. Finish with spring onion (opens in a new tab) and chilli.

   • 3 min
   • high heat

   Food safety: Cook eggs until set if serving young children, pregnant people or anyone vulnerable.