In the meantime, this is the Hawker style version (which you can apparently get in Muar [a town in Southern Malaysia]).
There are many versions to this dish (and we've tried a few), and you can put as many or as little ingredients into it as you like, provided you follow the same basic recipe, which would churn out a dish that looks like this. Still fantastic tasting on its own, without all the other elements to make it look pretty (and sometimes you don't have to :] )
|Vegetarian Chai Tau Kueh|
(Stir Frying Ingredients – For 1 quarter of radish cake prepared)
2 tbsp of peanut oil (reserve another 1 tsp for later)
1 tbsp of minced garlic
1 tbsp of chopped spring onions
1 tsp of fish sauce
1 tsp of chilli paste
1 large egg
1 tbsp of preserved turnip (Chai Poh)
1 tbsp of diced lap cheong or crispy skin roast pork belly (siu yuk)
1 red chilli (sliced) (optional)
Bean sprouts (optional)
1)Add 3 tablespoons of water to the shredded radish. Steam radish in wok until it turns translucent. This should take 20 – 30 mins on a low flame. Take radish out and leave it to cool while you prepare the flour mixture.
2)Add a pinch of salt and sugar into your flour and mix with water. Stir the mixture thoroughly to remove any lumps.
3)Combine the radish with the flour mixture and mix thoroughly.
4)Pour your final mixture into a round cake tin (we used a square cake tin instead) and steam in wok for 30 – 35 minutes over a medium-high flame.
6)Once the radish cake is cooled. Cut out 1 quarter of it and keep the rest in the refrigerator.
7)Cut the quarter into smaller chunks (cubes).
Or with a few lashings of everything... this dish will definitely have you coming back for more!
So tell me, dear readers, have you had this dish before and what do you normally cook it with?