Chai Tow Kway

Source: TV Program

Fry diced sausage and mushroom in hot oil. Oil about 4-5 tbl, diced ingredients covered by oil.

When fragrant add light soya sauce, about 2 tbl.

Then add 2 radishes sliced into shreds. Add 3 bowls of water and cook. Add fried shallots.

After that add 1-600 gm pack rice flour mixed with 3 bowls of water, strained through a sieve.

After a while, ladle the thick gooey mixture into a pan and steam in hot steam for 90 min.

Let cool and cut to eat, or fry in oil. Can keep in fridge.

"Her version is not hard like those sold in hawker stalls."


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Source: Makan Time in Singapore

Rightful owner : Mom

Chai Tow Kway
Specially for Karen, I'm translating at this very moment while my mom tells the recipe in Hokkien. Enjoy!

Ingredients for the cake:

500g rice flour
2 spoonful tapioca flour
8 full small rice bowl water
dried shrimp - soaked
dried mushroom - soak and shredded
Chinese sausage - optional
Shallots - chopped and fried in oil
shredded raddish
sugar
salt
msg
pepper

Method:
Fry shollots in oil, add shrimp and mushroom. Season and set aside.

Mix 3 bowls of water with flour, boil the rest of water, add and mix.
Season to taste with salt, msg and sugar. Mix in the fried
ingredients, put in steamer and steam till ready, about half and
hour. Let cool and cut.

To make dark Chai Tow Kway

Ingredients:

sweet dark soya sauce
chili paste
eggs
garlic
oil (pork)

Method:

Heat oil and fry garlic, add Chai tow kway, then eggs, sauce and chilli
and it's done! All in 2 minutes just like the way the hawkers do it, I'm
sure you know how. Of course you need a very strong stove.
I suggest using a non stick pan unless you've got a good wok.


To make light Chai Tow Kway

Ingredients:

Chai Poh
eggs
garlic
spring onion
Chinese sausages
chilli paste
fish sauce
pepper

Method:

I'm sure you know how to fry it, just make sure you brown the garlic
and the pan is hot when you add the fish sauce so that it sizzles.

Source - Thian's Mom
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