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Chai Tow Kway is a traditional Teo Chew cuisine popular in South East Asia. In the local language, chai tow kway (or chai tau kueh) can directly be translated as fried carrot cake, though it has no carrots in it. In fact, its core ingredient is the humble white radish or daikon.

Things have changed since we first shared this recipe in 2010. Our culinary experiences have expanded and our palates have since grown. I hope that we never stop learning and improving our ways in the kitchen.

It’s not often that we would choose to revisit a much loved recipe here on our blog. However as time passes, The Boy continues to tweak this popular street side (hawker stall) dish available at most Malaysian pasar malams (night markets) and Singaporean hawker stalls. This dish is also available at most dim sum (yum cha) places.


The favourite part of The Boy cooking this meal for us is that I get to travel down memory lane with it.

I am reminded of my childhood days of wandering the busy night market stalls on Saturday nights with Madam Mummy and Big Sis in search of our dinner. We would scour the streets just to find our favourite rojak stall, popiah vendor, chai tow kway uncle, ayam goreng (fried chicken) stall and other favourites. 

You can see how spoilt I was when it came to having a variety of good food to choose from. I am forever grateful to that exposure growing up.

If I could go back now and speak to that 5 year old me, I’d say, “don’t bother playing with the carousel and slides at McDonald’s, go explore, inhale and eat all the things, as when you are much older you will regret that you didn’t enjoy it enough”!

Luckily for me, I have The Boy who helps me reclaim some of my childhood dreams in the form of chef-ing in our home kitchen ๐Ÿ™‚



Note: If you don’t have a “seasoned” wok, use a non-stick pan to prevent the radish cake from sticking onto the base when frying.


You can also try the “dark” version. Just add in Thick/Dark Soy Sauce (Cheong Chan Thick Caramel Sauce) at the same time as the fish sauce and white ground pepper.


I guess I am lucky after all to have married a pure Teo Chew boy ๐Ÿ˜› We showed pictures of this dish once to my Po Po who exclaimed in delight that The Boy had gone to all the lengths to replicate this dish at home.

I’m so proud that she knew I was well looked after by The Boy ๐Ÿ™‚

What childhood dish would you like to recreate?