I’ve always wanted to recreate the radish cake that I had in dim sum restaurants like Tim Ho Wan, and when I saw that the supermarket had a premade radish cake, I had to test it out! This Stir Fried Radish Cake is different from the ones typically found in hawker stalls, as it is less saucy and has a slightly crispy skin with other crispy elements to complement the infused savory goodness!
Also known as carrot cake in Singapore and Malaysia, as well as Chinese turnip cake or “lo bak go” in Cantonese or “chai tow kway” in Hokkien, this Stir Fried Radish Cake seamlessly marries the earthy richness of radish cake with the savory notes of preserved radish and the umami kick of XO sauce, resulting in a symphony of textures and flavors that is suitable for the whole family, young and old! And the best thing is, it only takes 15 minutes!
Start by cutting the radish cake into bite-sized cubes. Pan fry them until each side boasts a golden hue, a process that takes a mere 2-3 minutes. This initial step not only enhances the visual appeal of the dish but also imparts a delightful crispness to the radish cake.
Infuse the dish with aromatic garlic as you sauté it to perfection. Then, introduce the eggs, cooking them until they’re 80% done, before bringing back the golden radish cubes to the pan. Joining them are fried preserved radish and the secret weapon – XO sauce. This gourmet condiment, with its medley of flavors, elevates the dish to a whole new level.
Dark soy sauce adds depth and a rich, dark color to the ensemble. This not only enhances the visual appeal but also contributes a subtle sweetness that harmonizes with the savory elements. Lastly, throw in the bean sprouts and chives. These fresh, crisp additions contribute a burst of vitality to the dish, balancing the richness of the radish cake and eggs. Mix the ingredients well, allowing the flavors to meld, and serve it while it’s hot! So let’s get to it!
Watch How To Make It
Stir Fried Radish Cake
- 400 g radish cake
- 2 eggs
- 1 clove garlic
- 1.5 tbsp fried preserved radish / preserved sweet radish
- 2 tbsp XO sauce
- 1 tsp dark soy sauce
- 40 g bean sprouts
- 10 stalks chives
- Cut the radish cake into cubes and pan fry until all sides are golden. This takes about 2-3 minutes, then set it aside.
- Sauté the garlic, then cook scrambled eggs.
- Once the eggs are 80% cooked, add the radish cake back in, together with preserved radish, XO sauce, dark soy sauce, bean sprouts and chives.
- Mix well and serve!