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I’ve always loved Chai Tau Kueh and there aren’t many places where you can find this delectable dish. I’m of a Hokkien background and for some reason, I know this dish as Kueh Kak. The Boy however is Teow Chew (and insists that this is called CTK), so CTK is what we will go with. Apparently is a teow chew dish, and he is in the process of experimenting with this dish until he gets his grandfather’s recipe right.

In the meantime, this is the Hawker style version (which you can apparently get in Muar [a town in Southern Malaysia]).

There are many versions to this dish (and we’ve tried a few), and you can put as many or as little ingredients into it as you like, provided you follow the same basic recipe, which would churn out a dish that looks like this. Still fantastic tasting on its own, without all the other elements to make it look pretty (and sometimes you don’t have to :] )

Vegetarian Chai Tau Kueh
Chai Tau Kueh/ Chai Tow Kway (Fried Radish Cake)
(Radish Cake Ingredients)
600g of shredded White Radish (Daikon)
3 tablespoons of water
200g rice flour
250ml water
Unfortunately, I did not get a picture of when the Boy was processing the Radish Cake… use your imagination πŸ˜›


(Stir Frying Ingredients – For 1 quarter of radish cake prepared)
2 tbsp of peanut oil (reserve another 1 tsp for later)
1 tbsp of minced garlic
1 tbsp of chopped spring onions
1 tsp of fish sauce
1 tsp of chilli paste
1 large egg
1 tbsp of preserved turnip (Chai Poh)
1 tbsp of diced lap cheong or crispy skin roast pork belly (siu yuk)
1 red chilli (sliced) (optional)
Bean sprouts (optional)
Coriander (optional)
White pepper


1)Add 3 tablespoons of water to the shredded radish. Steam radish in wok until it turns translucent. This should take 20 – 30 mins on a low flame. Take radish out and leave it to cool while you prepare the flour mixture.

2)Add a pinch of salt and sugar into your flour and mix with water. Stir the mixture thoroughly to remove any lumps.

3)Combine the radish with the flour mixture and mix thoroughly.

4)Pour your final mixture into a round cake tin (we used a square cake tin instead) and steam in wok for 30 – 35 minutes over a medium-high flame.

5)Take the radish cake out and leave it to cool for a few hours. This should give it a better texture.

6)Once the radish cake is cooled. Cut out 1 quarter of it and keep the rest in the refrigerator.

7)Cut the quarter into smaller chunks (cubes).

8)Use a non-stick pan to prevent the cubes from sticking onto your pan. You would’ve most probably figured it out by now that they tend to be a little sticky (when you were cutting them into chunks earlier).

9)Heat oil and add your radish cake. Fry till the edges are brown and crispy-looking. (If you prefer a crunchier texture on the outside, leave it to brown further).

10)Add in garlic, lap cheong and preserved turnip. At this stage, you might find that the pan is a little dry. If that’s the case, add another teaspoon of oil. Fry till garlic is fragrant.

11)Now, add the chilli paste. Stir thoroughly and add the egg in. Add the fish sauce and a dash of pepper. Toss in the sliced chilli and some spring onions. Fry till the egg cooks.

12)Add the remaining spring onions and bean sprouts in and turn the flame off. Give a quick stir before plating up.

So whether you prefer it all on it’s own with no other ingredients…as below in all it’s glory!
Or with a few lashings of everything… this dish will definitely have you coming back for more!
So tell me, dear readers, have you had this dish before and what do you normally cook it with?
I would like to thank Ju from The Little Teochew for her recipe and version of CTK πŸ™‚