Char Kway Teow & Carrot Cake (Chai Tow Kway) Hawker Skillet – Authentic Singapore Recipe
Golden pan-fried cubes of radish cake wok-tossed with eggs, garlic, scallions, and sweet dark soy.
- Country of Origin
- 🇸🇬 Singapore (Southeast Asia, Asia)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Pan-crisped savory radish/potato rice cakes and flat noodles, Scrambled farm eggs, Garlic chives and bean sprouts, Sweet dark soy sauce (kecap manis), Preserved radish/garlic aromatics
Ingredients for Char Kway Teow & Carrot Cake (Chai Tow Kway) Hawker Skillet (4 Servings)
- 1.25 lbs (or 2.5 cups) pan-crisped savory radish/potato rice cakes and flat noodles, prepped into bite-sized pieces
- 1.5 cups scrambled farm eggs, washed and trimmed
- 1 cup garlic chives and bean sprouts
- 1 medium onion and 3 cloves garlic, finely minced with sweet dark soy sauce (kecap manis)
- 1.5 tbsp traditional Singapore seasoning (preserved radish/garlic aromatics, chili paste)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and sweet dark soy sauce (kecap manis) for 2–3 minutes until softened and fragrant.
- Add pan-crisped savory radish/potato rice cakes and flat noodles and scrambled farm eggs along with preserved radish/garlic aromatics, chili paste, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with garlic chives and bean sprouts and serve straight from the skillet.