Stir-Fried Radish/Carrot Cake

With the Pan-Fried Radish Cake that I have made earlier, you can also turn them into a quick stir-fry meal. It's fondly known as Stir-Fried Radish Cake or stir-fry carrot cake in Malaysia and Singapore. This is a popular street-food and available at some Dim Sum restaurants too.




Stir-Fried Radish Cake/Char Chai Tau Kueh

Ingredients

1/3 Recipe (about 380 to 400 grams) Steamed Radish Cake, diced
About 2 Tbsp Peanut Oil
2 Cloves Garlic, chopped
1 Tbsp Salted/Preserved Radish, chopped
1 tsp Fish Sauce
2 tsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 to 3 Large Eggs
120 g Bean Sprouts
Some Ground White pepper
1 to 2 tsp of Chili paste/Sriracha Chili Sauce, to taste
Sea Salt, to taste
2 Scallions or Chives, chopped


Method

Heat the wok over high heat. Add peanut oil and pan-fry the radish cake until the outside is slightly crispy and light brown in color.

Then mix in the preserved radish and garlic. Stir until fragrant and mix in the fish sauce, light soy sauce and dark soy sauce, and stir until all the radish cakes are coated with the sauce.

Push the radish cake aside and add in another ½ Tbsp of the oil. Crack the eggs and let it cook until they are almost set.

Push the radish cake back and let the eggs set and add some chill sauce, if desired. Then add in the bean sprouts and give it a quick toss and stir. Season the radish cake with some white pepper and sea salt, if necessary. Toss in some chopped scallions or chives and serve immediately.

Serves 2