Ingredients with Measurements:
- 500g rice flour
- 50g wheat starch
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 800ml water
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 eggs
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 cup bean sprouts
- 2 stalks spring onion, chopped
- 2 red chillies, sliced
Special equipment needed:
- Wok or large frying pan
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, wheat starch, salt, sugar, and baking powder. Whisk to combine.
2. Gradually add water to the dry ingredients while whisking until a smooth batter forms.
3. Heat a wok or large frying pan over medium-high heat. Add vegetable oil and minced garlic. Stir-fry until fragrant.
4. Pour the batter into the wok and cook for 5-7 minutes until the bottom is crispy and golden brown.
5. Flip the crispy chai tow kway over and cook for another 5-7 minutes until the other side is crispy and golden brown.
6. In a separate bowl, whisk together eggs, soy sauce, oyster sauce, dark soy sauce, sesame oil, and white pepper.
7. Pour the egg mixture over the crispy chai tow kway and stir-fry until the eggs are cooked.
8. Add bean sprouts, spring onion, and sliced red chillies. Stir-fry for another 1-2 minutes.
9. Serve hot with additional soy sauce and chilli sauce, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 9g
Carbohydrates: 52g
Protein: 8g
Sodium: 800mg
Substitutions for ingredients:
- Wheat starch can be substituted with cornstarch or potato starch.
- Bean sprouts can be substituted with shredded cabbage or carrots.
- Red chillies can be substituted with green chillies or jalapenos.
Variations:
- Add shrimp or sliced pork for a meatier version.
- Add chopped Chinese chives for a more traditional flavor.
- Use a different sauce combination, such as hoisin sauce, sriracha, or sweet chilli sauce.
Tips and tricks:
- Make sure the wok or frying pan is hot before adding the batter to ensure a crispy texture.
- Use a spatula to gently lift the edges of the chai tow kway to check if it is crispy enough to flip.
- Cut the chai tow kway into smaller pieces for easier stirring and serving.
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 the microwave or in a frying pan over medium heat until heated through.
Presentation ideas:
Serve the chai tow kway on a large platter and garnish with chopped spring onion and sliced red chillies.
Garnishes:
Chopped spring onion and sliced red chillies
Pairings:
Serve with a hot cup of Chinese tea or a cold glass of iced lemon tea.
Suggested side dishes:
- Steamed dumplings
- Stir-fried vegetables
- Hot and sour soup
Troubleshooting advice:
- If the chai tow kway is not crispy enough, increase the heat and cook for a few more minutes.
- If the chai tow kway is too thick, add more water to the batter.
- If the chai tow kway is too thin, add more rice flour to the batter.
Food safety advice:
Make sure to cook the chai tow kway and eggs thoroughly to prevent foodborne illness.
Food history:
Crispy chai tow kway is a popular street food in Singapore and Malaysia. It is traditionally made with rice flour, water, and radish, and stir-fried with eggs and other ingredients.
Flavor profiles:
Savory, crispy, and slightly sweet with a hint of spice.
Serving suggestions:
Serve the crispy chai tow kway as a main dish for breakfast, lunch, or dinner. It can also be served as a snack or appetizer.
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Region: Singaporean