4 radish flour cakes
4 tbs vegetable oil or lard
1 tbs chopped garlic
1 tbs red chilli paste
1 tbs chopped chye poh (salted radish)
2 eggs
1 tbs fish sauce
1 stalk fresh spring onion, chopped
5 tbs oil
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Heat two tablespoons of oil or lard in a wok. When smoking hot, brown the radish flour cakes, cutting it into small pieces with the spatula as you fry. Push aside the pieces. Heat another table spoon of oil in the wok. Sauté garlic and chye poh till browned. Toss with the radish cake pieces. Make a space in the middle, add the last of the oil and break eggs into the space. Leave to set for a few minutes and then push the radish cake on top. Drizzle with fish sauce, add chilli paste and toss some more to ensure an even mix. Serve hot garnished with spring onion.
Taken from cookbook titled “Singapore Heritage Food” by Sylvia Tan
A popular Chinese dish that used to be eaten for breakfast, is now eaten at all hours. Teochew in origin, it started out fried and scrambled, until the 1970s when a smart hawker in Toa Payoh fried it crisp like a pancake, followed soon after by the Hong Kong dim sum chef’s version - steamed with a seasoned soya sauce. |
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