Chai tow kway

Chai tow kway is a traditional dish originating from Chaoshan. The dish usually consists of radish cake (also known as turnip cake) that’s cut into cubes and stir-fried with eggs and seasonings. Radish cake is made with a combination of shredded daikon, rice flour, and water. Chai tow kway can also be steamed and pan-fried, and the dish is typically garnished with scallions before serving. It’s also popular in countries such as Indonesia, Malaysia, and Singapore, where it’s a part of Teochew people cuisine. In Singapore, the dish is also made in two versions – white (no soy sauce) and black (made with sweet soy sauce). Chai tow kway can be served for breakfast or dinner, and it’s sometimes served as a side dish.