DISH RESEARCH · Street food
Singaporean Fried Carrot Cake
Also known as: 炒粿条糕, 菜头粿
Singaporean white fried radish cake with eggs and preserved radish.
About Singaporean Fried Carrot Cake
Shana Shameer’s white chai tow kway represents Singapore’s savoury fried radish cake. A homemade cake of daikon, rice flour and tapioca flour forms the base, with chicken stock selected from the source’s stock options.
Garlic, scallions and salted preserved radish give it a pronounced savoury character. Fish sauce and light soy sauce season the egg and cake, while red chilli sauce contributes heat.
Pale golden pieces mingle with scrambled egg and a spring onion garnish. The source serves this white version hot and sizzling.
Allergens in this recipe
Contains: Fish, Soy, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Singaporean Fried Carrot Cake
Shana Shameer’s Singapore white chai tow kway.
- Fine rice flourBase
- Tapioca flourBase
- Concentrated chicken stockLiquid
- White daikon radishBase
- SaltSeasoning
- GarlicAromatic
- ScallionsAromatic
- Chai poh salted pickled radishSeasoning
- Red chilli sauceSeasoning
- Thai fish sauceSeasoning
- Light soy sauceSeasoning
- EggsBinder
- Red chilliGarnish
- OilCooking medium
- WaterLiquid
- PepperSeasoningIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fine rice flour: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source fine flour; broader rice-flour identity.
- Tapioca flour: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Concentrated chicken stock: Recipe-specific ingredient evidence; Allergen details unconfirmed. Chicken rather than vegetable option selected; exact compound formula unspecified.
- White daikon radish: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Cake salt conditional on stock; egg-seasoning salt explicitly required in common method.
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed. Cake and stir-fry allocations combined.
- Scallions: Recipe-specific ingredient evidence; Allergen details unconfirmed. White parts for frying and spring-onion garnish selected rather than cilantro.
- Chai poh salted pickled radish: Recipe-specific ingredient evidence; Allergen details unconfirmed. Radish alternative selected from source radish/turnip wording; broader pickled-radish link, exact curing formula unresolved.
- Red chilli sauce: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source specifies a sauce that is not overly sweet; exact formula unspecified.
- Thai fish sauce: Fish. Broader fish-sauce identity.
- Light soy sauce: Soy. Soy confirmed; cereal composition not specified.
- Eggs: Egg
- Red chilli: Recipe-specific ingredient evidence; Allergen details unconfirmed. Card names red chilli garnish; additional chopped chilli within white method is optional.
- Oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Method-only cake and stir-fry oil; botanical origin unspecified.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit radish boiling water, drained; no invented quantity.
- Pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Method-only seasoning for eggs; type unspecified, no black/white cultivar inferred.
Origins & food traditions
Countries
- Singapore
- SingaporeCatalogue link pending review
Cuisines & regions
- Singaporean Cuisine
- Singaporean CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.