Chai tow kway with Daikon (stir fry with radish cake)

Chai tao kway is a common dish of Teochew cuisine(ethnic chinese cuisine) in southeast asian countries.And the daikon cake is usually made during Chinese New year. These cakes are made by steaming shredded radish and plain flour.Then it is cut into slices and pan-fried with sauces and few veggies before serving. In singapore,there are 2 versions,the white version(with out soy sauce) and black version(with soy sauce).
The traditionally cakes have dried mushroom and shrimp.I skipped these in mine and stir fried the shredded radish before steaming. I was little sceptical about using raw radish.

Ingredients:
1 cup radish - shredded and cooked
2 cups rice flour
4 tbsp tapioca flour/cornstarch
1 tbsp sugar
1 tsp salt
1 tbsp sesame oil
1/2 tsp pepper
4 cups water
1/4 cup oil for frying the cake

For stir-fry:
1 tbsp chopped garlic
1/2 - 1 tsp of fresh ground chilly or sambal olek
1/4 tsp brown sugar
2 tbsp dark soy sauce
1 tbsp oyster sauce
a handful of bean sprouts
1/4 cup chopped spring onions
2 egg
2 tsp oil
coriander for garnish

Method:
For Radish Cake:
1.Add all the ingredients and stir until mixed.
2.Pour the combined mixture into a steamer lined with greased aluminium foil and steam at high heat for 20-30 minutes or until solidifies.Just like how we prepare idlies.
3.Once the cake is done,cool it and slice into square pieces.Then pan-fry until both the sides turn golden brown.The cake gets a crunchy layer on the outside when it is pan fried.

For stir-fry:
4.Add oil to a pan and fry garlic,sprouts,spring onions for 2-3 minutes.
5.Move the gravy to the corner of the pan and add eggs on the other corner.Once the egg is cooked,scramble it and mix it with rest of the ingredients.
6.Garnish with coriander leaves.Serve hot.


COOK'S FILE
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HINT:The radish cake mixture will be in liquid consistency.
STORAGE TIME:This cake can be kept for a week in the fridge.The traditional one has dried mushrooms and shrimp.