Nut-Free Fried Carrot Cake (Chai Tow Kway)

Ingredients

• about 450 g Radish Cake (Chai Tow Kway)
• 2 large Eggs
• 2 tbsp Preserved Radish (Chye Poh)
• 2 cloves Garlic, minced
• 2 tbsp Soy Sauce
• 1 tbsp Sweet Soy Sauce (Kecap Manis)
• 1 tsp Fish Sauce
• 3 tbsp Vegetable Oil
• 2 tbsp Chinese Chives, chopped
• 1 tsp Chili Paste (Optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g Radish Cake (Chai Tow Kway) into 2.54 cm cubes.
2. 2Rinse the 2 tbsp Preserved Radish (Chye Poh) under cold water to remove excess salt, then finely chop it.
3. 3Heat the 3 tbsp Vegetable Oil in a large wok or frying pan over medium-high heat, about 190°C.
4. 4Add the 2 cloves Garlic, minced, and stir-fry for about 30 seconds until you can smell its fragrance.
5. 5Add the 2 tbsp Preserved Radish (Chye Poh) to the wok and stir-fry for 1 minute until it darkens slightly.
6. 6Push the garlic and preserved radish mixture to one side of the wok. Crack the 2 large Eggs into the empty space and scramble them until they are mostly set, about 1-2 minutes.
7. 7Add the about 450 g Radish Cake (Chai Tow Kway), 2 tbsp Soy Sauce, 1 tbsp Sweet Soy Sauce (Kecap Manis), and 1 tsp Fish Sauce to the wok. Stir-fry everything together for 5-7 minutes, until the radish cake is heated through and evenly coated with the sauces, and the edges are slightly browned.
8. 8Add the 2 tbsp Chinese Chives, chopped, and the 1 tsp Chili Paste (Optional), if using. Stir-fry for another 1 minute until the chives are wilted.
9. 9Serve immediately.

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