Char Chai Tau Kueh

Chai Tau in hokkien is Radish/Daikon. If i am not wrong, it is the Teochew who would fry them into this delicious dish. I have totally forgotten about this dish until someone who visited my blog and ask if i have a recipe for kway kak. In malaysia it is called chai tau kueh and kway kak could be singaporean. correct me if you please. The hawker version, for economical purposes has no or not much of radish in the kueh. My plate of chai tau kueh would have tasted so much better if i had a bam of chopped spring onions.



Ingredients:

Radish/Daikon/Chai Tau Kueh

1 lb radish - shred very fine and squeeze out juice
2 bowls(chinese rice bowl) rice flour
4 tbsp tapioca flour
1 tbsp sugar
1 tsp salt
1 tbsp soya sauce
1 tbsp sesame oil
1/2 tsp white pepper
1 tsp potassium carbonate & sodium bi-carbonate solution(kan sui)
4 bowls water

For frying a plate :

1 bowl of diced radish cake
1 tbsp chopped garlic
1/2 - 1 tsp of fresh ground chilly or sambal olek
1 tbsp chopped preserved turnip (chai poh)
1/4 tsp sugar(omit if the chai poh is the sweet type)
1/2 tsp dark soya sauce
a handful of taugeh(green bean sprouts)
1 tsp chopped spring onions
a dash of msg (optional)
a dash of white pepper
1 egg
2 tsp oil

Method:

To make the chai tau kueh

Mix the ingredients together in a large glass bowl and microwave on high, 2 minutes at the time, stir well, until mixture has thickened.

Pour into a 10 inch round cake pan and steam on high heat for 1/2 - 3/4 hour.

Leave to cool.

To fry one serving

Using a stickless pan, heat 1 tsp oil and pan fry the diced kueh until very fragrant.(do not stir or turn kueh until it is brown on one side).

Remove kueh to the plate and heat the other tsp oil.

When oil is hot, add chopped garlic and fry until fragrant before adding the chilly.

Add the chai poh and sugar and saute until well mixed.

Add in the pan fried kueh and dark soya sauce.

When well mixed, crack in the egg and fry until egg is cooked.

Add in the taugeh and stir fry (do not overcook the taugeh). Add in a dash of msg if using and the spring onions.

Dish out and dash with white pepper.

Enjoy while it is piping hot.








Serves