Carrot Cake or Chai Tow Kway as what the locals would say is a Teochew dish that originated from Chaoshan, China. For those who are unfamiliar with this dish, don’t get tricked by the name. It has absolutely nothing to do with the western carrot cake and there’s no carrots in the dish. Chai Tow Kway can be considered as a hawker culture icon all over Southeast Asia.
The humble dish consists of stir-fried cubes of radish cake with the usual eggs, garlic, spring onions and occasional shrimps added. The dish is also characterised by its glutinous texture that is packed with fried golden-brown eggs on every bite. You can find it here in Singapore; and also in Malaysia, Indonesia, Thailand, Taiwan and Vietnam.
There are two variations of Chai Tow Kway — white or black. And that’s where the debate comes in. Some locals would say that the black one is always better, while others might disagree and the argument goes on like the story of the chicken and the egg. So how different is the black from the white Chai Tow Kway?
It’s dark, sweet soy sauce! As you would have guessed, the soy sauce is added only for the black Chai Tow Kway — giving it it’s ‘black’ colour.. The two variations don't really differ that much in terms of preparation. But don’t underestimate the difference the soy sauce can make. The sauce changes the dish from savoury to sweet. But sometimes, it can be too overly sweet. It’s like a whole new world and is best enjoyed with an extra serving of chilli sauce. Hmm hmm!
One downside is that black Chai Tow Kway has more calories and carbohydrates which makes it less healthier. So those with cardiovascular diseases should stay away from it even though it might be very tempting. BUT THEN HOR! The white version has a stronger garlic taste and is otherwise bland as one would say.
If you want our opinions on it, we’re pretty neutral because both are HO JIAK!
Well that wraps up our Great Debate! Let us know if you are team white or black! Savoury or sweet?!
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