Chai Tow Kway Recipe

Name: Chai Tow Kway Recipe
Yield: 1
Cuisine: Malaysian

Recipe By Slurrp

This is a very delicious dish prepared from flour batter that is steamed,cooled and then fried in sauces.This dish is a popular breakfast dish in Singapore. It's made with rice flour batter that's steamed, cooled, then fried.Easy and quick recipe to prepare.

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Ingredients For Chai Tow Kway Recipe

250 gram white radish
700 gram Water
150 gram rice flour
12 gram corn flour
12 gram wheat starch
0.75 teaspoon Oil
100 milliliter vegetable oil
40 gram salted radish
20 gram Garlic
4 teaspoon light soya sauce
As required Chili Paste
4 Nos eggs
200 gram bean sprouts
40 gram spring onions

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Directions : Chai Tow Kway Recipe

STEP 1.Add 2 tsp light soya sauce to eggs and whisk thoroughly

STEP 2.Cooking directions for steamed kway

STEP 3.1.in a small pot add 480 gm water and radish and bring it to a boil over high heat

STEP 4.2.lower the flame, cover and cook for about 5 mins until the radish is soft.

STEP 5.3.wait till evaporation stops and weigh the pot, it should be lower by 100 gm,discard the extra liquid.

STEP 6.4.now in a pan add rice flour, cornflour,wheat starch,salt,oil and add 220 gm water,stir the batter until it

STEP 7.5.once the radish is cooked,add radish liquid and cook over medium to low heat and stir until it

STEP 8.S creamy and thick enough

STEP 9.6.now add the batter into a round pan and steam it for about 40 mins.

STEP 10.7.remove cake from the pan and leave to cool and refrigerate overnight and cut it into pieces.

STEP 11.Cooking directions for fry kway

STEP 12.1.add ⅓ of oil in the pan & heat it.

STEP 13.2.add steamed kway,spread in a single layer.

STEP 14.3.fry over high heat till lightly golden,flip and drizzle with some oil.

STEP 15.4.now add chai poh,garlic and drizzle some oil and mix well.

STEP 16.5.add 2 tsp light soya sauce,1 tsp fish sauce and stir it.

STEP 17.6.now saute it until brown

STEP 18.7.add eggs,some oil and turn over when the bottom of eggs is golden brown,press slightly to help eggs stick to kway and cook until golden brown.

STEP 19.8.add sambal,bean sprouts,add some oil and mix thoroughly.

STEP 20.9.add spring onions,leaving aside 1 tbsp,adjust the seasoning with a pinch of sugar if too salty or a few drops of fish sauce.

STEP 21.10.now sprinkle remaining spring onions and serve.

Nutrition
value

2040

calories per serving

130 g Fat62 g Protein155 g Carbs25 g FiberOther

Current Totals

130 g Fat
62 g Protein
155 g Carbs
25 g Fiber

MacroNutrients

Carbs
155 g
Protein
62 g
Fiber
25 g

Fats

Fat
130 g

Vitamins & Minerals

Calcium
992 mg
Iron
27 mg
Vitamin A
8282 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
6 mg
Vitamin B6
2 mg
Vitamin B9
522 mcg
Vitamin B12
0 mcg
Vitamin C
381 mg
Vitamin E
20 mg
Copper
2 mcg
Magnesium
419 mg
Manganese
6 mg
Phosphorus
1073 mg
Selenium
184 mcg
Zinc
8 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.