Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets
Homemade Cai Tow Kueh (Radish Cake): (yield 550g)
115g rice flour
30g corn flour
20g wheat starch
120g peeled radish (finely shredded)
1 ½ tbsp cooking oil
½ tsp salt
1 tsp sugar
1/8 tsp ground white pepper
200g medium-sized prawns (shelled, deveined with the tail intact)
2 large eggs
30g preserved radish / chai poh (soak in water for 10 minutes, drained)
1 tbsp chopped garlic
200g bean sprout (cleaned)
1 stalk spring onion (washed, cleaned and cut into sections)
2 tbsp chilli boh
½ tbsp fish sauce
½ tbsp light soy sauce
½ tbsp dark soy sauce
¼ tsp ground white pepper
- Homemade cai tow kueh (radish cake):
- Sift rice flour, corn flour and wheat starch together. Pour in water and stir into batter, set aside for 30 minutes.
- Bring 4 cups of water to a boil in a wok, add in radish shreds and cook for about 5 minutes, drain and set aside to cool.
- Combine cooked radish, batter and seasonings in a wok, cook over low heat till half-cooked and slightly thickens (stir constantly). Add in cooking oil and stir well, remove from heat.
- Pour the radish batter into a greased 7-inch square tray and level it. Steam over high heat for 45 minutes or till the cake shrink away slightly from the edges of the tray. Remove and leave to cool. (I’ve prepared it one day ahead and chilled in the fridge).
- Cut into 1 ½cm cubes before stir-frying.
- Heat up some oil in a skillet, pour in egg and stir-fry till half-cooked, dish up immediately and set aside.
- Heat up oil in the same skillet, add in cai tow kueh and pan-fry till golden brown, dish up.
- Heat up a little oil in the same skillet again, add in preserved radish and chopped garlic, saute till fragrant. Add in prawns and fried cai tow kueh, briefly stir-fry over high heat. Add in seasonings, bean sprouts and spring onion and stir-fry for a while. Pour in half-cooked egg and stir-fry evenly. Dish up.