What did you have for breakfast. We had Chai Tow Kuay, which is Hokkien for Radish Cake. Cakes of rice flour, chopped radish and other mystery ingredients are steamed in blocks. Then the cakes are cut up and fried with plenty of garlic, chai poh (preserved vegetables), beaten eggs and seasonings. " Black" version is coloured with a thich sweet soya sauce, while "white" version is prepared without the black sauce. I prefer the black version. Some stalls may add pieces of shrimp to the dish, but I find it redundant and the juices from the shrimp makes the dish rather "wet, not too desirable in my books.
I like those that are fried pretty dry, with plenty of wok-hei, the fragrance imparted by the hot wok; wok hei is difficult to achieve in home cooking, as the average stove just cannot get as hot. Wok hei of course is a little more complicated than just a hot wok, it requires deft handling of the wok and fire, as well as a good judgement and sense of smell. This humble dish can be found even in hotel restaurants, but the wok hei is hard to duplicate in fine restaurants, just not the same, you know.
It is best eaten on the spot, after it has cooled slightly. I zoom in on all those charred bits, while husband likes his chai tow kuay in sizeable chunks.
The ones we had this morning is one of our favourites, the lady even wears a pair of thick white gloves when frying. This stall is located at Bendemeer Food Centre, adjacent to the wet market. Dress code: T-shirt, shorts, slippers.