I have so many backlogs in my files. I have to really sit down one day and clear up everything. I’ve been so busy for the past weeks with cooking, baking, cleaning the house, etc. Now everything is back to normal again. Even the weather is getting better. So far no sign of any snow so no shoveling for this week. Thank God for that.
I cooked this dish many months ago and I just found the pictures in one of the many files. It is known as Char Chai Tau Kueh or Fried Radish Cake. This famous hawker food is made from steamed radish cake and then stir fried with pickle radish, bean sprout, chilies, chives and eggs. This dish is popular during Chinese New Year too and since it is still CNY I might as well post it here ;).
1 1/2 cups of diced radish cake – you can get the recipe here
2 cloves garlic – chopped
2 tbsp chopped preserved turnip (chai poh)
1 red chili – cut small
A handful of bean sprout
Small bunch of Chinese chives – cut into 1” lengths
2 tbsp soy sauce
½ tsp dark soy sauce
½ tsp sugar
Salt and pepper to taste
2. Remove the cakes and set it aside. Heat up another 1 tbsp of olive oil, add in the garlic and pickle radish. Stir fry until fragrant.
3. Add the pan fried radish cakes back into the pan, add in all the seasonings and mix well. Push the radish cakes to the side of the pan and crack in the eggs. Give it a quick scramble and let it set a little. Mix in the radish cakes. Add in the bean sprout and chives. Give it a few quick stir fry and dish out and serve warm.
Note: It is better to prepare the radish cake overnight before frying it.
I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.