Chye Tow Kueh (Fried Carrot Cake)

Just a few days ago when I posted this picture of my Chye Tow Kueh on FB, I was swamped with request for the recipe. I did not know that Chye Tow Kueh is such a popular dish and a lot of us who leave away from the dot are missing it so much. For those who are not from the dot, do not mistaken it with the sweet carrot cake that you find in the cake shop. This fried carrot cake is not that, it is a savory dish from south east asia. To be exact, it do not have any carrot in it, but radish. Radish in chinese is called 白萝卜"bai luo bo“ or white carrot and carrot is called 红萝卜
”hong luo bo" or red carrot.  Hence the dish is a direct translation of carrot cake.

Part of this recipe (steamed carrot cake) is from my MIL. She is a retired hawker and she used to sell Chye Tow Kueh once. This a simple steamed kueh recipe with as little ingredient, which I believe was to make the overhead cost low for the business. And this is what most hawkers will do to earn a living with such a low profit margin.

Steamed Carrot Cake
Ingredients:

Mixture A

- 130g Rice Flour- 20g Tapioca Flour- 200ml cold water- Salt and pepper to taste

Mixture B- 150g Radish
- 400 ml Boiling water

Preparation:

Mix mixture A till flour is well dissolved

Boiled radish with water and make sure mixture B is boiling hot. 

Pour mixture B to A and quickly stir and mix well. 

Transfer to well greased tin and steam for about 1 hr or till you get a clean chopstick when you poke through the cake. 

Let the cake cool before frying.

Chye Tow kueh (White Carrot Cake)
Ingredients:

- 1/4 Steamed kueh
- 2 Eggs
- Minced garlic
- Minced Chye Por
- Fish Sauce to taste
- Pepper to taste

Preparation:
Cut 1/4 steamed kueh into small pieces.

Beat up eggs and coat cut kueh with some of the beaten eggs
Heat up wok with oil. When hot place the egg coated kueh in.
Fry the kueh thoroughly.
Put in fish sauce and fry again
Spread the kueh to the side leave the centre of the wok empty.
Heat up some oil, place in garlic and chye por and fry slightly.
Mix the kueh and garlic and chye por.
Spread the kueh out in the wok. Put in some oil if needed.
Pour half of the egg in and fry the egg and kueh like you do to an omelet.
Turn the omelet and pour the rest of the egg in.
Fry to omelet to you taste. Add pepper if needed.