Everyone is familiar with steamed turnip cake or radish cake. Have you ever tried stir-fried radish cakes or Chai Tow Kway? Chai Tow Kway is a common dim sum of Teochew cuisine. It is also popular in Singapore and Malaysia. Why is Chai Tow Kway called radish cake? In the Hokkien dialect, chai tow means “radish “, while kway means “rice cake”. The dish was originally from Southern China, and Teochew immigrants brought it to Singapore in the late 19th century. You can prepare your own radish cake, cut it into pieces, and fry it till golden on all sides if you want. Alternatively, some people buy ready-made radish cakes and cut them into pieces. A higher radish-to-flour ratio is possible when making your own radish cake, which is also quite satisfying. A hawker stall will ask you whether you want black or white chai tow kway when you order it. The black version has a sweeter black sauce while the White version has chilli. I don't use the sweeter black sauce in my recipe, and it