22 Jul '15, 8am

Fried carrot cake

Fried carrot cake

A culinary misnomer, this much-loved local hawker delight was so named because in Chinese, radish is called “white carrot”. Even though it should be labelled “fried radish cake” instead, the name “fried carrot cake” has stuck. But more commonly, we refer to it as “chai tow kway”. Although it’s available in both white and black (flavoured with dark soy sauce) versions, the original version is the white one. The main ingredient is the kway (steamed rice cake with shredded white radish), which is cut up into chunks and fried with garlic, fish sauce, chai poh (preserved radish) and egg. For this review, we’ll be comparing only the white version of chai tow kway. So which are some of the best white chai tow kway in Singapore? Read on to find out! Chey Sua Carrot Cake #02-30 Toa Payoh Lorong West Market Opening hours: 6am-1pm; closed on Mondays Price: from $2.00 Rating: 5/5 It’s...

Full article: http://www.hungrygowhere.com/dining-guide/hawker/fried-ca...

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