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Fried Carrot Cake (also known as Chai Tow Kway) is a common dish or dim sum of Teochew cuisine in China, Malaysia, Singapore and Taiwan, consisting of stir-fried cubes of radish cake.
It is made with radish cake (steamed rice flour, water, and shredded white daikon), which is then stir-fried with eggs, preserved radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole.
It is also known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries. There is no connection between this dish and the sweet Western carrot cake eaten as a dessert. It is called "carrot cake" because of a loose English from Hokkien translation of "radish pastry" is called "chai tow (carrot or radish) kway (cake)", which caught on among the non-native speaking diners, due to its unique misnomer.
Eggy Dark Soy Sauce Fried Carrot Cake ( 菜头粿 | 罗卜糕) : Malaysia Street Food at KSL Night Market, JB.
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