Go to most markets or night markets in Malaysia and you might just find Char Chai tao kway. This is a common dish or dim sum of Teochew cuisine consisting of stir-fried cubes of radish cake. It is also referred to as fried carrot cake in English.
It is made with radish cake (steamed rice flour, water, and shredded white daikon), which has then been stir-fried with eggs, preserved radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole.
It is made with radish cake (steamed rice flour, water, and shredded white daikon), which has then been stir-fried with eggs, preserved radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole.
The hawker featured above can be found at the Kampung Koh market. Hers is delicious and you will find many people lining up to get their orders.
2 comments:
in penang we call it 'char-kuey-kak'
In Ipoh we call it Lobak Koe
Post a Comment