Chai tow kway, or fried carrot cake, is a beloved Singaporean dish with a unique twist. It’s made from neither carrots nor cake!
Crafted from radish and rice flour, then stir-fried with eggs, preserved radish (chye poh), and various seasonings.
It’s a lighter, more delicate version of this classic dish, delivering a perfect balance of savory flavors and a delightful crispiness.
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