Vegetarian delights: A savoury fried (white) carrot cake from South-east Asia (chai tow kway)

Standard · Posted by thebigfatnoodle on February 23, 2012 · 12 Comments 

South-east Asian street food at its best 🙂 One of my earliest posts for thebigfatnoodle was about how I taught myself to make a local dish from South-east Asia called fried carrot cake. Traditionally, it uses mooli (also called daikon) – a white radish – but I can’t always get hold of this unless I … Continue reading →

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Filed under Adventures, Breakfast, chillies, Chinese, Chives, Country life, Dinner, Eggs, Features, Flour, Garlic, Ginger, Ingredients, Lunch, onion, Recipes, Rice, Rice flour, Singapore, Spicy, Spring onions, Stories, vegetables, Vegetarian · Tagged with , , , , , , , , ,

carrot cake asian style (savoury and not sweet)

Posted by thebigfatnoodle on July 29, 2011 · Leave a Comment 

Carrot cake is one of my favourite dishes but I’m referring to the savoury, fried version you get from hawker stalls in Singapore & Malaysia as opposed to the sweet teatime cake with icing. In Asia, fried carrot cake is traditionally eaten for breakfast but I love it at any time of the day. The key ingredient … Continue reading →

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Filed under Alcohol, Eggs, Rice, Stories, Vegetarian · Tagged with , , , , , ,

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