Chai tow kway
Chai tow kway is a common dish or dim sum of Chaoshan cuisine in Chaoshan, China. It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake. In some places such as Singapore, it is confusingly and mistakenly translated as carrot cake (compare with flour-based cake).
| Alternative names | Fried radish cake, radish cake |
|---|---|
| Course | Yum cha |
| Place of origin | Southern China |
| Region or state | Southern China, Indonesia, Singapore and Malaysia |
| Main ingredients | Steamed rice flour, water, and shredded white daikon |
| Variations | Turnip cake |
| Chai tow kway | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||||
| Traditional Chinese | 菜頭粿 | ||||||||||||
| Simplified Chinese | 菜头粿 | ||||||||||||
| Hokkien POJ | chhài-thâu-koé, chhài-thâu-ké | ||||||||||||
| |||||||||||||
| Thai name | |||||||||||||
| Thai | ขนมผักกาด | ||||||||||||
| RTGS | khanom phak kat | ||||||||||||
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.