Chai Tow Kway — Fried Radish Cake

Ingredients

• 1½ lb steamed daikon radish cake, cut into 1-inch cubes
• 3 eggs, beaten
• 3 tbsp neutral oil
• 4 cloves garlic, minced
• 3 tbsp chai poh (preserved sweet radish), rinsed and chopped
• 2 tbsp dark sweet soy sauce (kecap manis)
• 1 tbsp fish sauce
• 1 tsp white pepper
• 1 tbsp sambal chili paste
• 4 scallions, sliced
• 1 cup Bean Sprouts

Method

1. Heat 2 tbsp of the oil in a flat skillet over medium-high and add the radish cake cubes in one layer. Leave them alone for 3 minutes at a time until at least two sides are browned and crusted — this is where all the texture comes from.
2. Push the cubes aside, add the garlic and chai poh, and fry 30 seconds until fragrant.
3. For the black version, add the sweet soy and sambal and toss until every cube is coated and sticky, 2 minutes. For white, skip the sweet soy and add extra fish sauce.
4. Pour the remaining oil around the edge, then the beaten eggs, and let them set undisturbed for 45 seconds before folding everything together so you get sheets of egg rather than scramble.
5. Add the Bean Sprouts, fish sauce, and white pepper, toss twice, and serve with scallions and more sambal.