30 Dec '12, 2am

New Post : Lau Goh Teochew Chye Thow Kway

New Post : Lau Goh Teochew Chye Thow Kway

Do you know, when we Singaporeans say we want to eat “carrot cake”, majority of the time we meant radish cake in hawker centres instead of the western carrot cake found in bakery shops. The teochews call them “Chai Tow Kway” while the Cantonese calls them “Lo Bo Gao”. During the olden days, the cantonese would cook the rice mixture with mushrooms, sausages and white radish while the Teochews would fist steam the rice mixture with radish, before frying it with garlic, dark soy sauce and fish sauce. The earliest appearance of carrot cake is believed to be in Chinatown and Lau Goh is one of the earliest hawker selling teochew style “Chai Tow Kway”. He started selling Carrot Cake from a pushcart along Merchant Road in the 60s. During that time, all the carrot cakes are handmade. Rice is soaked overnight before milling it the next day. But because everything takes alot of time ...

Full article: http://www.misstamchiak.com/lau-goh-teochew-chye-thow-kway/

Tweets

Have some of Singapore's favourite Carrot Cake!...

twitter.com 07 Jan '13, 6am

Have some of Singapore's favourite Carrot Cake! Do you know where to find the BEST Chai Tow Kway?

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