Wednesday, 28 March 2007

Singapore - Carrot cake

Chai tao kway (Traditional: 菜頭粿; Simplified: 菜头粿; pinyin: càitǒugaǒ) is a common dish or dim sum of Teochew cuisine in Singapore and Malaysia. It is also known as fried carrot cake, due to the fact that white radish, one of its main ingredients, is known as bak loh bak or white carrot in Cantonese.

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 "black" version that uses sweet black soy sauce, and the "white" version without sweet sauce.

Note: Thank you to Wikipedia for the description.