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Chai tow kway

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Chai tao kway (simplified Chinese: 菜头粿; traditional Chinese: 菜頭粿; pinyin: cài tóu guǒ; Pe̍h-ōe-jī: tshài-thâu-kué, tshài-thâu-ké) is a common dish or dim sum of Teochew cuisine in Chaoshan (China), Singapore and Malaysia, consisting of stir-fried cubes of radish cake.

It is also known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as 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"). There is no connection between this dish and the sweet Western carrot cake eaten as a dessert. This misnomer gave the title to a popular guidebook on Singapore's street food, There's No Carrot in Carrot Cake, which was published by Epigram Books in 2010.

It is made radish cake (steamed rice flour, water, and shredded white daikon), which has then been stir-fried with eggs, cured radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole. Alternatives to Chai tao kway cake include those made of taro or solely of rice flour.

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.

In Singapore, however, it is more commonly cut into pieces and stir fried with 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.

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Chai tow kway,

Chai Tow Kway,

Chai Tow Kway,