Chai tow kway or carrot 🥕 cake is a common dish or dim sum of Teochew cuisine in Chaoshan, China. It is also popular in Indonesia 🇮🇩, Singapore 🇸🇬, Malaysia 🇲🇾, Thailand 🇹🇭, Taiwan 🇹🇼 and Vietnam 🇻🇳, consisting of stir-fried cubes of radish cake. Ingredients:- It is made with radish cake (steamed rice flour, water, and shredded white daikon), which is then stir-fried with eggs, preserved radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole. Alternatives to chai tow kway include those made of taro or solely of rice flour. The radish cake can also be eaten on its own, either just steamed, or steamed and then pan-fried, as opposed to the steamed then wok-fried with other ingredients in chai tow kway. Both the steamed and pan-fried varieties are commonly served topped with spring onions. Variations:- The versions served by hawkers in Johor and Singapore, where Teochew people live, are typically prepared by frying the daikon cake with chopped preserved turnip, diced garlic, eggs, and Chinese fish sauce in place of soya sauce. Chopped spring onion is added just before serving. Northwards (e.g. in Kuala Lumpur), the same dish is darker due to the use of dark soya sauce, and bean sprouts are added. In Singapore, however, it is more commonly cut into pieces and stir fried with eggs, garlic, spring onion and occasionally shrimp (both dried and fresh). There are two variants: the "white" version does not use sweet soy sauce, and the radish cake is fried on top of a beaten egg to form a crust; the "black" version uses sweet sauce (molasses), and the egg is simply mixed in with the radish cake. Cultural importance:- The dish is very popular particularly in Singapore 🇸🇬 and Malaysia 🇲🇾, where it is enjoyed by people of different dialect groups and races, not just the Teochews, and is served in a range of establishments ranging from the simplest hawkers to the most expensive Chinese restaurants. It is a much-loved local comfort food in the region, and can be consumed at various times of the day; it goes from being a breakfast dish, to a main lunch dish, to a late-night supper dish. Many public figures are also known to have a fondness for the dish. Notably, the Singapore politician Chan Chun Sing declared his love for the dish in one of his speeches, specifying a preference of a particular variant of the dish (the "S$10 XO sauce chye tow kuay"), as opposed to the one commonly found in hawker centres and coffee shops, thus illustrating the many variations of the dish available in the region.
The steamed rice cake version can also have pumpkin instead of yam or daikon. If it is homemade, it can have pork belly, mushrooms and tiny dried shrimps in it to make it more flavourful. Hawker versions made solely for frying has much fewer ingredients for economical reasons.
Thanks for sharing yet another amazing video clip beautiful couple. Enjoy your stay in Singapore. Looking forward to your next clip. All the best to both of you. Take care🍻🍻
Great enjoyable video. Thanks to the two of you. We are glad you are enjoying you visit to Singapore. Most welcomed to have you back for some more visits
OMG you guys had the carrot cake from one of the best Carrot Cake stalls at Newton! I always try to head there when I'm in the area! Fun thing though, the rooms at Oasia Novena are very similar to some of the hotel designs in Japan. but not the toilets though, more of the sleeping area. I'm guessing the focus on wellness is because it's likely catering to the medical tourism market with the public and private hospitals in the area.
@@sunkissedbucketlist It is more of a mis-translation. "Lobak" is the original name for radish for eons and when carrots were first introduced from Europe ( England ) , it is called red "Lobak" as it was reddish and the local radish was closest to it. As red lobak is carrot, when it was translated back to English by the local in the colonies days, the white radish became white carrot and it stuck and no one bother to correct it as every local knows the difference. In Chinese, lobak is radish ( not carrot ). So in Chinese, carrot is red radish. However, most people who are not Chinese native speaker like Singaporean, associate lobak as carrot. It is like the Chicken or the Egg first concept. Which actually comes first. It is the perception from Ex-English colonies or a true Chinese perspective. Same misconception for the Malays as well in Singapore too. Lobak was earlier than "carrot".😂
we have 118 hawker center in Singapore , some operate from dinner time onwards till supper, some operate from breakfast till dinner. So you have to google abit before you make the trip.
Seem like you can hunt down food center/hawker center for local meals. You can visit the Buddha Tooth Relic Temple. An Buddha Tooth is kept in that temple. You can only see behind a glass wall. That is area Chinatown lots of foods around.
A lot of travel content of Singapore have been concentrating on the Marina Bay area. Perhaps you might enjoy heading out of the city into the heartlands.. You can head up to Mt. Faber for the night views. There's the zoo, night safari and bird park in Mandai. You can also see nature at the Sungai Buloh wetlands or head out on a short boat ride to Pulau Ubin.
❤❤❤Love you guys. Cheers. 👉👉👉CCTK, the dish, was originated from South China and was brought to Singapore by the Teochew migrants in the late 19th century. In the Hokkien dialect, the 4 words basically, Cha, means “fried”, Chai Tow means “radish” or “carrot,” while Kway means “pastry” or “rice cake." The dish has two versions: the white version, which is seasoned with light soya sauce, and the black version, where dark soya sauce is added instead. Over in Penang, Malaysia variant of this dish, is known as Char Kway Kak, which is darker than our Singapore version.
@@adventuresofcookiencandyyeah I realised after having a 2nd look. I must have been confused as it wasn’t really clear from the video😂 What is it tho? Tabby? Mau?
There are three type of carrots in Singapore ... Red Carrot (the one you know), White Carrot (Radish) and Green Carrots (Another type of Radish, not common).
you've gone all wrong! Newton hawker centre is a night hawker centre and u should be going at night, designed to be opened air and less hot for when the sun is down Maxwell is a day hawker centre and should be gone in the day that's why it's indoors and sheltered, and that's why all the stalls were closed when u went there at night the other day
Singapore's "carrot cake" (known as "chai tow kway" in Hokkien) is a popular dish, but it doesn't contain the orange carrots many might expect. The name actually comes from a translation quirk. The dish is made from radish cake, where "chai tow" refers to a type of white radish or daikon, which is sometimes referred to as "white carrot" in Chinese dialects. The dish consists of rice flour and shredded white radish (or daikon) steamed into a cake, which is then stir-fried with eggs, preserved radish, and other seasonings. So, while it may be called "carrot cake," it’s actually made from radish, not the orange carrots commonly known in Western cuisine. The term "carrot" in this context is a misnomer that has stuck over time due to the way the word "radish" or "daikon" was interpreted when the dish's name was translated.
singapore is too hot for a black tshirt taz! 😅 you need to add condiments to some of those hawker foods, either on the side to dip or just mix it in. some kind of chili sauce would be perfect for the radish cake and noodles
radish in Chinese is 白萝卜 Bai Luo Bo or literally "White Carrot". We just truncate & call it 萝卜糕 Luo Bo Gao or Carrot Cake. And when its fried, Fried Carrot Cake.... We shorten a lot of words in Singapore... Just like how UK & US shorten all names... And we address elder men & ladies: UNCLES & AUNTIES... Juz like how you guys call when guy BRO, and address everyone as GUYS.... 😉😂
You picked the two of my favourite eateries namely Char Kuay Teow and Carrot Cake commonly called Chai Tow Kuay, which is made of Mooli and also known as Daikon, nothing to do with carrot!
Singapore is like Asia lite. You can come here for a quick warm up first before visiting the other typical cities. If you are expecting motorbikes buzzing around, chaotic streets and noise you won’t find them here. Haha As a singaporean myself, I head to Thailand or Vietnam to have the proper Asian experience.
Singapore & Malaysian version of carrot cake uses white radish instead of carrot. That's because in Mandarin & Chinese dialects, radish is known as white carrot. So, to the Chinese, radish is white carrot, and the orangy colored carrot is called 'red' carrot. 😊
You should visit Cloud Forest in the evening and see it transform at night. Lol 😂 Housekeeping gave you two little piggies. Not elephants. I know cos I went to Bintan and the housekeeping taught me. Hahaha 🐖 Whyyyyy Newton Food Center... Lol That and Lau Pa Sat are the "expensive" food centers. Visit Golden Mile Food Center, Tiong Bahru Food Center, Amoy Street Food Center, Chinatown Food Center where things are wayyyyyyy more affordable. Also the East Coast Lagoon Food Center in East Coast Park is cheap beach front dining.🤣 White Carrot Cake is called Carrot Cake because in mandarin White Radish is also called Carrot. It is made into a cake form with rice water before being chopped up into cubes. Then stir fried with eggs and soy sauce to make the white carrot cake (I recommend for all day dining) and the black carrot cake (stir fried with dark soy sauce) which is sweeter for supper.
"is this southeast asia?" NO. Singapore is mainly just a place where Chinese migrants settled in and conquer the local culture and try to make their new nation after some Chinese cities. especially the southern Chinese cities. like HongKong and etc. singapore is just "tutorial southeast Asia for westerner'.
Newton food center??? even locals don't bother to go there, touristy, overrated food only tourist are duped to go there. in MBS, you're talking about Singaporeans, there are literally 0 spotted in your video. Most doesn't go these places for tourists, overpriced, unaffordable, sad truth.
