Chai Tow Kway Recipe

Name: Chai Tow Kway Recipe
Yield: 1
Cuisine: Malaysian

0 Rating

About Chai Tow Kway Recipe:

A very delicious dish prepared from flour batter that is steamed,cooled and then fried in sauces.Chai tow kway is a popular breakfast dish in Singapore. It's made with rice flour batter that's steamed, cooled, then fried. The kway may be seasoned with sweet black soya sauce to make black chai tow kway, or without to make the white version. Black or white, chai tow kway is best eaten piping hot.Steamed kway is very soft when it's hot. It must cool down and harden before it can be fried. Chai tow kway should be soft again after it's fried, but not mushy. Frying over high heat with eggs and strong seasoning transforms bland steamed kway into yummy fried kway with an irresistible fragrance.

By Slurrp

14 Ingredients

Ingredients

Adjust Servings :

Ingredients for Chai Tow Kway Recipe

250 gram white radish
700 gram Water
150 gram rice flour
12 gram corn flour
12 gram wheat starch
3/4 teaspoon Oil
100 milliliter vegetable oil
40 gram salted radish
20 gram Garlic
4 teaspoon light soya sauce
As required Chili Paste
4 Nos eggs
200 gram bean sprouts
40 gram spring onions

Nutrition

130g Fat(34.73%)
62g Protein(16.63%)
155g Carbs(41.28%)
25g Fiber(6.57%)
Other(0.79%)

Current Totals

Fat
130g
Protein
62g
Carbs
155g
Fiber
25g

MacroNutrients

Carbs
155g
Protein
62g
Fiber
25g

Fats

Fat
130g

Vitamins & Minerals

Calcium
992mg
Iron
27mg
Vitamin A
8282mcg
Vitamin B1
< 1mg
Vitamin B2
1mg
Vitamin B3
6mg
Vitamin B6
2mg
Vitamin B9
522mcg
Vitamin B12
0mcg
Vitamin C
381mg
Vitamin E
20mg
Copper
2mcg
Magnesium
419mg
Manganese
6mg
Phosphorus
1073mg
Selenium
184mcg
Zinc
8mg

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Chai Tow Kway Recipe

STEP 01

Add 2 tsp light soya sauce to eggs and whisk thoroughly

STEP 02

Cooking directions for steamed kway

STEP 03

1.in a small pot add 480 gm water and radish and bring it to a boil over high heat

STEP 04

2.lower the flame, cover and cook for about 5 mins until the radish is soft.

STEP 05

3.wait till evaporation stops and weigh the pot, it should be lower by 100 gm,discard the extra liquid.

STEP 06

4.now in a pan add rice flour, cornflour,wheat starch,salt,oil and add 220 gm water,stir the batter until it

STEP 07

5.once the radish is cooked,add radish liquid and cook over medium to low heat and stir until it

STEP 08

S creamy and thick enough

STEP 09

6.now add the batter into a round pan and steam it for about 40 mins.

STEP 10

7.remove cake from the pan and leave to cool and refrigerate overnight and cut it into pieces.

STEP 11

Cooking directions for fry kway

STEP 12

1.add ⅓ of oil in the pan & heat it.

STEP 13

2.add steamed kway,spread in a single layer.

STEP 14

3.fry over high heat till lightly golden,flip and drizzle with some oil.

STEP 15

4.now add chai poh,garlic and drizzle some oil and mix well.

STEP 16

5.add 2 tsp light soya sauce,1 tsp fish sauce and stir it.

STEP 17

6.now saute it until brown

STEP 18

7.add eggs,some oil and turn over when the bottom of eggs is golden brown,press slightly to help eggs stick to kway and cook until golden brown.

STEP 19

8.add sambal,bean sprouts,add some oil and mix thoroughly.

STEP 20

9.add spring onions,leaving aside 1 tbsp,adjust the seasoning with a pinch of sugar if too salty or a few drops of fish sauce.

STEP 21

10.now sprinkle remaining spring onions and serve.