Thursday, May 6, 2010

Fried Radish Cake (For Rasa Malaysia)

Rasa Malaysia is literally an icon in the flogosphere, while I am just The Little Teochew. So, it is a huge honour for me to be guest blogging today.

When Bee (Editor of Rasa Malaysia) suggested a Teochew dish, I knew what I wanted to make - Chai Tow Kway (Fried Radish Cake or 菜头粿).

If you live in (or have visited) Southeast Asia, you'd know that this is everyday streetfood, and a beloved breakfast/supper staple of many Singaporeans and Malaysians.

There are two versions of Chai Tow Kway - white and black. I am featuring both, although I personally live for the black version. ;)


White version.


Black version.


I guess someone in my family shares the same love for the black version too!

I will always remember this as a high point in my blogging journey to-date. Thank you, Bee! For the recipe and more food photos, hop over to Rasa Malaysia now.

36 comments:

  1. I am so glad the comment option is back on your blog. I don't mind that you cannot respond! I just often do have a comment I want to make about your wonderful posts! Cheers!

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  2. Hi Ju,
    This is my favourite local food! I love both the white and black, but I still prefer the black, same as you! I didn't know it's a teochew dish!! Thanks very much for sharing!

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  3. Hi Joy and Jane! Thanks for stopping by so bright and early. :) Have a great day, ladies!

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  4. Congratulations, Ju---well done!

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  5. I've never heard of this before, looks delicious though, I'm heading over to rasamalaysia to see the recipe..thanks Ju! :)

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  6. Rasa Malaysia is a wonderful blog but so is yours. I am heading over there now to see your post.

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  7. Ju, you're a big star in the flogosphere too! Oh and I love this cake although it always elicits quizzical looks from my friends and husband when they think I mean it's a sweet cake :P

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  8. congratulations JU!! yes this is the biggest post of your blog indeed :))) what an honour. teh radish cake looks wonderful n the photography is A class!! LOVE it .

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  9. Thanks for the guest post. I hope more people learn more and discover about the fabulous Teochew cuisine. Thanks so much, the little Teochew cook. :)

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  10. It's great that you've opened your comment box again!

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  11. Mouth watering...both versions are equally delish...great.

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  12. YEAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
    THE COMMENT SECTION IS BACK!!! Oh, I'm so happy. Now I can wish you HAPPY BIRTHDAY and that your photos have looked so beautiful lately and congratulations on the new camera and and and I MISSED LEAVING COMMENTS HERE! hahaha Oh, and that both of these dishes look amazing. I like the black version, too hehehe.

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  13. This is great Ju! Now you are an A lister too, especially photos taken with your new baby, fabulous!
    I am a fan of the "black version too" :)

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  14. Well done Ju! Haha I personally like the black version as well but seriously nothing beats the Malaysian version. And I bet Bee can testify to this as well. Hope your "comments" is activated coz every time I come in and want to pen something, I then remember that I couldn't ... cheezzz!!

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  15. I've never tried this before, but I'm pretty sure I'd like it.
    Glad your comments are back--I always have something to say... something important LOL.
    *kisses* HH

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  16. YAY! I can now comment again! congras on this. Love Rasa as well. And well done babe. :)

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  17. Thank you, all of you wonderful people! You make me feel so bad about closing comments. I only intended to open up comments for this post. Are you all going to stone me if I suspend comments again after this?
    *runs and hides*

    On a serious note, to those of you who always leave a kind word and personal message, I am really grateful and honoured. :D

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  18. Yay, comment box is back! Keep it open lah!

    I like your photos with the DSLR! BUY BUY BUY!!! :D

    Congrats on your guest post on Rasa Malaysia!

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  19. Congrats for being a guest post on RM's blog! I love both version. They are equally good. Btw, love your latest shots (taking with your new "baby")! They are gorgeous!

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  20. Oh... old fashioned enameled plates :)
    You still have them?? Gosh. These things are almost obselete. Keep them well, not easy to find now.
    I love my Chai Tow Kueh with lots of beansprouts and chilli

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  21. Hi Ju,

    Have something for you. Check it out if time permits. http://preciousmoments66.blogspot.com/2010/05/revising.html

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  22. Hey Ju,

    You are back in action ! Good to talk to you even you don't reply...at least we know you are still ok. Please keep your comment box open lah. Cheers !

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  23. I agree with everybody! It is frustrating not to be able to leave comments, even if you don't have time to respond, we understand!
    i wanted to wish you a happy birthday belatedly and to tell you that I am bookmarking your cake! I love these light sponge cakes too! and it looks so simple and elegant. Now I am going to visit your friend and check out the radish cake that is intriguing me a whole lot. Thanks about the tip I will remind my bro or sister-in-law to bring me some plum powder from Singapore .

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  24. Yeaaaa!!! the comment box is back in business. I love Cai tau kueh be it pan fried or stir-fry. I prefer your 'black version' Can't blame your son/daughter for choosing that :)

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  25. Ju, Happy Belated Birthday!

    I left "carrot cake" comments over at Rasa Malaysia, and to repeat: I am for the black version ;p

    Both of you are stars in the flogosphere :D

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  26. Ciao Ju sono felice che si possano nuovamente fare commmenti sul tuo blog, questa ricetta mi piace molto, bravissima. Buon week end Daniela.

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  27. Congrats, Ju! So happy for you!

    I love chai tow kway!! I love the black one! Hahaha!

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  28. Congrats on writing such a wonderful guest post! I love the black version. I don't know why. Must be we ate too much black soya sauce when we were young...haha

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  29. wow this recipe is a definite keeper! didn't know it is relative easy to make this dish, now i know what to do when the craving hits! thanks!

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  30. Congratualation on your guest post, Ju! Happy that I am able to comment on your blog again. yay! Fantastic recipes as always and happy mother's day!

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  31. Congrats on being featured on such a prolific blog! And yessssss, I'm so happy your comment feature's back :D I'm all for the black version too. I never knew it was a Teochew dish till now. See how educational and informative your blog is? Hehe :P

    Happy Mother's Day, sweetie!

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  32. I've visited Singapore quite often but obviously missed these two dishes. Now that I know a number of food bloggers in S'pore, the next time I visit Singapore, I know what to look for.

    Great pix, Ju... and the Hot Milk Sponge Cake is calling my name too!

    Happy Mother's Day.

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  33. Thank you for sharing this recipe. I am a Teochew too and find myself craving over Teochew muay a lot. I bought a radish today because I saw it at the grocery store and have absolutely no idea what to do with it. But I don't have rice flour. I guess, I will have to wait to try out this recipe. Do you have any other recipes using radish? Please share. Thanks!

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  34. Hi I am an avid follower but haven't had a chance to try your recipes till now, I made this on the weekend and it was fabulous! Who knew it was so easy to make? My husband also thanks you heaps! :P Cheers, Christine

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  35. Thanks everyone for your wonderful words of encouragement!

    Christine: You made it? Good to know it turned out great! Another blogger also tried it and gave me positive feedback. :) Tell your husband not to thank me, but to give you a hug! :P

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  36. This is the first dish I ever ate in Penang, and also the reason I fell in love with Malaysian street food. I still dream about it!! Thanks heaps.

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