Char Chai Tau Kueh (Fried Carrot Cake) Recipe

Your favourite black fried carrot cake.  Will you remember me when you eat this?

Boys, when I die and when you are craving for fried carrot cake (char chai tau kueh, I use CTK for short) but can't get it, and that you want to try making it, here is your mother's recipe.  It is not a straight-forward process because you have to prepare the carrot cake base at least one day in advance.  But you will be rewarded with the delicious outcome.

You will need these ingredients for the base:

2 bowls white rice flour

2 bowls cold water

3 bowls boiling water

1 handful shredded radish

0.5 handful shredded carrot

1.5 tsp salt (optional for black, but required if frying white carrot cake)

I always prepare 5 times the above amount, so we could eat to our hearts' content for 2 days.  The amount here serves only 3-4 persons, and for you big eaters, I think only 2.  So you have to up your quantity accordingly.  Please prepare the mixture in batches.  Do not be lazy and plonk the increased amount into a pail or something, you will not get the right consistency and all the flour and radish/carrots will sink to the bottom.

Method:

1. In a mixing bowl, pour cold water into rice flour. Mix well.
2. Pour boiling water into (1).
3. Add shredded radish and carrots into mixture. Add salt if preparing for white carrot cake. Mix well, pour into a tray or pan to steam for 30 minutes.
4. Remove from steamer. Cover with a damp kitchen towel and/or a cover to keep it from drying up.  Let cool overnight in the fridge.

Your carrot cake base should look like this after it has cooled down from steaming.  If you must cook it on the same day you steam it, please wait at least 4-6 hours to cool down, you want to give it time to firm up before cutting them into cubes before frying.  You will not regret waiting those 4-6 hours.

Next, prepare the ingredients for frying.  I hope you have waited long enough before frying.  Here's what you will need.

• 5 tbsp cooking oil
• 1 tbsp chopped garlic
• 1 tbsp chai poh
• 1.5 tbsp fish sauce
• 1.5 tbsp chopped spring onions
• 1 tbsp chopped spring onions (for garnishing)
• 1 tbsp chopped chinese chives (optional)
• 1 tsp chopping coriander leaves (for garnishing)
• 1 tsp chopped coriander leaves (optional)
• 6 eggs
• dark soy sauce
• sweet black sauce

Spring onions.  For this particular pictured fried carrot cake, mummy only had spring onions since she did not go to the Asian store to buy the coriander leaves and chinese chives.  The basic taste will be there, if you add those two optional herbs, it will be even more flavourful.

Chopped garlic. I used a garlic press. You could also use a food processor to quicken your process.  This dish requires lots of garlic, especially if you want to eat more than 2 plates.

Chopped chai poh.  Chai poh is preserved radish.  If you are still living in Europe, you will most probably be able to get them in the Asian stores. If in Asia, dried goods provision shops or supermarkets should sell them.

 Now, with all your ingredients prepared, you are ready to start your frying.  Prepare a big frying pan if you are frying the entire tray.

This is step 5.  If they look like this, you are on the right track.  Keep it up!

Method:

1. Cut CTK base into cubes. Set aside.
2. Add oil to pan.
3. Add garlic to hot oil, fry for short while.
4. Add chai poh, fry for short while.
5. Pour whole tray of CTK base cubes to the pan, mix well. Let fry.
6. Beat 6 eggs, add fish sauce, spring onions, chinese chives and corriander leaves to beaten eggs. Set aside.
7. When CTK cubes are browned, turn and let fry.
8. When both sides are browned.  This step is for black CTK. Skip if frying white. Add dark soy sauce and sweet black sauce. Here, you must gauge how much sauces you want to add. I add about 50-50 of both sauces.  Mix well.
9. Add beaten eggs. Mix with carrot cake.
10. When eggs are cooked, your CTK is done!  Sprinkle with some spring onions and coriander leaves before serving.

Step 7.  It tastes much better if you browned them enough.  I always brown them sufficiently, that's why you enjoy my fried carrot cake so much.

Step 8.  You all prefer the black version, it must be because it is sweeter. I like both.  

Step 8.  This is how it looks after you mix the sauces in before you add the eggs.

Step 9.  Adding the eggs. Yes, lots of eggs, but you love them!  Me too!  Wait for the egg bubbles to start appearing before turning them.

The fried carrot cake is ready when the eggs are cooked.

Enjoy your fried carrot cake. If it doesn't turn out the way like I have cooked it, don't despair.  Try, try again.  Until you get there.  I am already so proud of you.  


Don't cry, I miss you so very much too.