Fried Radish Cakes/ Chai Tau Kueh

This is one of the street foods of Malaysia, and one that is not often sold in restaurants here as it’s considered too “homely”. You can make the steamed radish cake yourself, or in this case, I bought a block from the Asian grocer. I will post a recipe of the homemade radish cake soon, although when do I tend to make the pumpkin version at home, just because that’s how mum used to make it.

Ingredients (serves 2 or one very greedy hungry person)

250g of steamed radish cake, cut into 2cm cubes

2 eggs, lightly beaten

2 stalks of spring onion, chopped

2 tbsp of chai poh (preserved daikon)

A handful of fresh bean sprouts

Optional fresh chilli sliced

2 tbsp light soy sauce

1 clove of garlic, chopped finely

½ Chinese sausage, thinly sliced

2 tbsp cooking oil

Method

1.          Heat oil in pan.

2.          Sear the radish cake cubes, turn the cubes around for even browning.

3.          Add garlic, chilli, Chinese sausage and chai poh.

4.          Add soy sauce stir without mushing the radish cake.

5.          Add eggs and stir to scramble.

6.          Lastly add the bean sprouts, put the lid on to cook it for 2 minutes.

7.          Sprinkle on the spring onion and chilli to serve.