What is a fried carrot cake?

Fry carrot cake is not made of carrots and there is no cake in a traditional sweet sense. It's Chinese food better known as Chai Tow Kway. It is one of many dishes known as Dim Sum in Cantonian and is present in many Chinese cuisines in China, Malaysia and Singapore. The Chai Tow Kway is made of deep fried dice of radishes, but sometimes it may have a hint of carrots. Daikon is a large white radish that forms the center of a series of Asian kitchens and is also used as an ornament. In Japanese cuisine, Daikon is grated with food such as Tokatsu and Dashimaki. Cubed Daikon is referred to as cakes in Chinese. If not, they can be easily produced. The flour and grated daikon mix together. The proportions depend on whether the chef wants texture with more flour or more taste with a larger part of Daikon. This mixture is mixed with water to form a mixture of the dough that is boiled and then poured into the steaming magazine.

Chai Tow KwaY takes about two hours for the carrot cake not ready or to buy. It is mixed with other ingredients such as garlic, chai drive and spring onions and then boiled eggs. The finished product tends to be improved with fish and chili sauces. The fried carrot cake can be made with more chili sauces made extra spicy; Other folders can be added depending on what the chef wants. This includes meat such as pork or shrimp.

Fry carrot cake differs from location to location, but basic Daikon Cake Plus Flower and Eggs remains the same. In Teowchew communities, this is very common, as found in Vietnam, Singapore and Malaysia. In Malaysia for the rehearsal, it is combined with the sprouts of beans and dark soy sauce rather than chili sauce. Dried shrimp is a popular ingredient in the Singapore version.

Chai Tow Kway or deep fried carrot cake can be eaten at any time of the day. The inhabitants of southern China, Malaysia and Singapore are known to eat it as breakfast, lunch nebo dinner. It is a nutritious and flexible food.