Ingredients with Measurements:
- 500g rice flour
- 500g water
- 500g daikon radish, grated
- 4 cloves garlic, minced
- 2 tbsp XO sauce
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 2 stalks scallions, chopped
- Salt and pepper to taste
Special equipment needed:
- Steamer
- Non-stick pan
Step-by-step instructions:
1. In a large mixing bowl, combine rice flour, water, grated daikon radish, salt, and pepper. Mix well until smooth.
2. Pour the mixture into a greased steaming tray and steam for 45 minutes or until cooked through.
3. Once cooked, remove from the steamer and let it cool down for a few minutes.
4. Cut the steamed cake into small cubes.
5. In a non-stick pan, heat vegetable oil over medium heat.
6. Add minced garlic and stir-fry until fragrant.
7. Add XO sauce and stir-fry for another minute.
8. Add the steamed cake cubes and stir-fry until well coated with the XO sauce.
9. Push the cake cubes to one side of the pan and add beaten eggs to the other side.
10. Scramble the eggs until cooked and mix them with the cake cubes.
11. Add chopped scallions and stir-fry for another minute.
12. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Steaming temperature: 100°C
- Stir-frying temperature: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 55g
- Protein: 8g
Substitutions for ingredients:
- Daikon radish can be substituted with turnip or carrot.
- XO sauce can be substituted with oyster sauce or soy sauce.
Variations:
- Add shrimp, pork, or beef to the stir-fry for extra protein.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Use a non-stick pan to prevent the cake cubes from sticking.
- Cut the cake cubes into small pieces for even cooking.
- Stir-fry the XO sauce and garlic over low heat to prevent burning.
Storage instructions:
- Store leftover Chai Tow Kway in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Chai Tow Kway in a non-stick pan over medium heat until heated through.
Presentation ideas:
- Serve the Chai Tow Kway in a bowl or on a plate.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with hot tea or iced tea.
Suggested side dishes:
- Steamed buns or dumplings.
Troubleshooting advice:
- If the cake cubes are too soft, steam for a few more minutes.
- If the cake cubes are too hard, reduce the steaming time.
Food safety advice:
- Make sure to cook the Chai Tow Kway thoroughly to prevent foodborne illness.
Food history:
- Chai Tow Kway is a popular street food in Singapore and Malaysia.
Flavor profiles:
- Savory, umami, slightly sweet.
Serving suggestions:
- Serve as a snack or as a main dish.
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Region: Singaporean