More about Kuih Lobak Goreng?
Chai Taw Kway 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.
The simple dish has its origins in Southern China’s Chaoshan province. There, it is known as 'chao gao guo' (fried starch cake) which is made mainly with rice flour. Fish sauce and black sweetened soya sauce are used to marinate the rice cake before it is cut and fried with eggs, oysters and prawns. Brought over to Singapore by Teochew immigrants, it was known as 'char kway' (fried rice cake), which was simply cubes of rice cakes fried with dark soya sauce.
The simple dish has its origins in Southern China’s Chaoshan province. There, it is known as 'chao gao guo' (fried starch cake) which is made mainly with rice flour. Fish sauce and black sweetened soya sauce are used to marinate the rice cake before it is cut and fried with eggs, oysters and prawns. Brought over to Singapore by Teochew immigrants, it was known as 'char kway' (fried rice cake), which was simply cubes of rice cakes fried with dark soya sauce.
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