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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":505,"pronunciation":536,"substitutions":537,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"baseServings":487,"prepMinutes":555,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":559,"diet":562,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":583,"updatedAt":583,"authorSlug":584,"summary":585,"localeSlug":550,"alternates":586},[394,397,400,403,406],{"answer":395,"question":396},"Because in Singapore and Malaysia the local name for daikon radish is white carrot, and the English menu translation kept the carrot and dropped the white. The dish contains grated daikon, rice flour and water, with no carrot and no relation to the Western dessert of the same name.","Why is it called carrot cake if there is no carrot?",{"answer":398,"question":399},"Almost always because it was still warm or too fresh. The cake needs to steam fully, cool completely, and then chill for several hours so the rice flour starch retrogrades and firms. Cutting it too small, using too little rice flour, or crowding the pan so the cubes steam instead of fry will finish the job.","Why did my radish cake fall apart in the pan?",{"answer":401,"question":402},"White is the original Teochew style, seasoned only with light soy sauce, garlic, preserved radish and white pepper, so it tastes clean and savoury. Black has sweet dark soy sauce tossed in near the end, which coats the cubes in a glossy caramel and makes the dish noticeably sweeter. Many stalls sell both from the same wok.","What is the difference between white and black chai tow kway?",{"answer":404,"question":405},"Yes, and a heavy cast-iron or thick nonstick frying pan is often better on a home hob because it holds heat when the cold cubes hit it. Work in two batches, spread the cubes in one layer, and resist stirring — the crust forms when the cake sits still on hot metal.","Can I make it without a wok?",{"answer":407,"question":408},"This version is, since it is seasoned with soy sauce rather than fish sauce. Hawker stalls vary: many add fish sauce, dried shrimp or cockles, and most fry in lard, so it is worth asking rather than assuming. The cake base itself is always just radish, rice flour, water and seasoning.","Is chai tow kway vegetarian?",[410,411,412,413,414,415],"Squeeze nothing — cook the grated daikon in its own liquid until translucent, then use that liquid in the batter. It carries all the flavour.","Chill the steamed cake uncovered overnight. A cold, dry-surfaced cake browns; a warm one disintegrates.","Cut the cubes big, around 3 cm. Small pieces have too much surface and break apart before they crisp.","Rinse and chop the preserved radish, then dry-fry it alone for a minute before anything else goes in — it should smell toasty, not just salty.","Press the cubes flat with the back of the spatula and then leave them alone for a full minute. Constant tossing is why home versions never crisp.","For the black version add the sweet dark soy only after the cubes are already browned, or the sugar burns bitter before the crust forms.","🥘","Chai tow kway is a hawker-stall breakfast of steamed radish cake — grated daikon set with rice flour into a soft white block — cut into cubes and fried in a screaming wok with garlic, chopped preserved radish and beaten egg. Done properly, each piece has a lacquered crisp shell and a middle that is almost custard, and the egg fries into brittle lace that binds the pile together. The flavour is savoury and garlicky with sharp salty bursts from the chai poh. Singaporeans call it carrot cake in English, which is a translation problem rather than a recipe problem: the local name for daikon is white carrot, and there is no carrot and no cake anywhere in it.","The dish is Teochew, carried to Singapore and Malaysia by immigrants from the Chaoshan region of Guangdong, where steamed radish cake is standard dim sum and new year food. What changed on the way south was the wok work. In Singapore the cake stopped being a steamed snack served in slices and became a stir-fry: cut into rough cubes, pressed hard against the metal until the starch caramelises, and bound with egg. Stalls specialising in it are a fixture of every hawker centre, usually run by families who have made nothing else for decades.\n\nThere are two versions and people are firm about which they order. White is the original: no dark sauce, seasoned with light soy and pepper, so the taste is clean radish and garlic and the crisp edges are pale gold. Black came later and is credited to a hawker who started adding sweet dark soy sauce — molasses-thick kecap manis — which coats the cubes in glossy near-black caramel and turns the dish sweet-savoury. Black is more popular with children and tourists; white is the one that shows whether the cook can actually control a wok, because there is nowhere for a soggy cube to hide.\n\nHome cooks face one real obstacle, which is heat. A hawker wok runs at a temperature no domestic hob reaches, and that is what gives the cubes their blistered shell in under a minute. The fix is not a hotter stove but a change of tactics: use a heavy pan, fry in batches, and above all steam and chill the cake a day ahead so it is firm and dry enough to take colour instead of collapsing. A freshly steamed, still-warm cake will smear into porridge no matter how good your pan is.","The steamed cake keeps 4 days wrapped in the fridge and is genuinely better on day two — it firms up and fries much cleaner. It also freezes well for 2 months: cube it first, freeze on a tray, then bag it, and fry from frozen with a couple of extra minutes. The finished fried dish does not keep at all. It goes limp within ten minutes and reheating turns the egg rubbery, so fry only what will be eaten straight away.",[421,422,423,424],"Cooks the grated daikon down first, so the cake sets firm instead of weeping water and turning gluey.","An overnight chill is built into the timing — it is the difference between crisp cubes and mush.","Both the white and black hawker styles from one base, with the sauce added at the right moment for each.","Batch-frying instructions that work on a normal home hob rather than assuming a hawker wok.",[426,427,428,429],"Box grater or food processor with a grating disc","Steamer large enough for a 20 cm cake tin","20 cm square or round tin, lightly oiled","Wok or heavy frying pan",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},16,58,3,5,980,12,430,[439],"A spoonful of sambal or chilli sauce on the side, and hot Chinese tea to cut the fat.",[441,444,447],{"name":442,"description":443},"Black carrot cake","The sweet version: after the cubes are crisp, toss in 2 tbsp sweet dark soy sauce and let it caramelise for 30 seconds before the egg goes in.",{"name":445,"description":446},"With cockles or dried shrimp","Some stalls add a handful of small cockles or soaked dried shrimp with the garlic, which pushes the whole plate towards the sea.",{"name":448,"description":449},"Steamed and sliced Teochew style","Skip the frying entirely — steam the cake, slice it warm, and eat it with sweet chilli sauce and fried shallots, the way it is served at Chaoshan new year.",[451,457,460,464,468,472,476,479,483,486,491,494,497,501],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},900,"daikon","daikon radish, peeled and coarsely grated","g","For the radish cake",{"qty":458,"name":459,"unit":455,"group":456},250,"rice flour",{"qty":461,"ref":462,"name":462,"unit":463,"group":456},2,"cornstarch","tbsp",{"qty":465,"name":466,"unit":467,"group":456},350,"water, plus the liquid from the cooked radish","ml",{"qty":469,"name":470,"unit":471,"group":456},1.5,"fine salt","tsp",{"qty":473,"ref":474,"name":475,"unit":471,"group":456},1,"white-pepper","ground white pepper",{"qty":433,"name":477,"unit":463,"group":478},"neutral oil (or lard, for the hawker version)","To fry",{"qty":434,"ref":480,"name":481,"unit":482,"group":478},"garlic","garlic, finely chopped","clove",{"qty":484,"name":485,"unit":455,"group":478},60,"preserved radish (chai poh), rinsed and chopped",{"qty":487,"ref":488,"name":489,"unit":490,"group":478},4,"eggs","eggs, lightly beaten","piece",{"qty":461,"ref":492,"name":493,"unit":463,"group":478},"soy-sauce","light soy sauce",{"qty":461,"name":495,"note":496,"unit":463,"group":478,"optional":8},"sweet dark soy sauce","only for the black version",{"qty":433,"ref":498,"name":499,"unit":490,"group":500},"scallions","scallions, thinly sliced","To finish",{"qty":502,"name":503,"unit":504,"group":500},null,"sambal or chilli sauce","to taste",[506,510,514,519,522,526,529,533],{"text":507,"title":508,"timerSeconds":509},"Put the grated daikon in a wide pan with 150 ml of the water, cover and cook over medium heat for about 12 minutes, until the shreds turn from opaque white to translucent and soften completely. Do not drain — the cloudy liquid left in the pan is going into the batter.","Cook down the radish",720,{"tip":511,"text":512,"title":513},"Lumps at this stage stay lumpy forever — whisk the batter cold and smooth before it touches heat.","Whisk the rice flour, cornstarch, salt and white pepper with the remaining 200 ml water until completely smooth with no lumps. Pour it into the hot radish and stir hard over low heat for 2 to 3 minutes; it will thicken abruptly into a stiff, glossy paste that pulls away from the pan.","Make the batter",{"tip":515,"text":516,"title":517,"timerSeconds":518},"Lay a cloth under the steamer lid to stop condensation dripping onto the cake.","Scrape the paste into an oiled 20 cm tin and smooth the top with a wet spoon. Steam over rapidly boiling water for 45 minutes, until a skewer pushed into the centre comes out clean and the surface is set and no longer tacky.","Steam the cake",2700,{"text":520,"title":521},"Let the cake cool in its tin to room temperature, then refrigerate uncovered for at least 8 hours or overnight. It must be cold and firm enough that a cube holds its shape when you squeeze it — this is the step that decides whether it fries or falls apart.","Cool completely, then chill",{"text":523,"title":524,"timerSeconds":525},"Turn the cake out and cut it into 3 cm cubes. Heat half the oil in a wok or heavy pan until it just shimmers, add half the cubes in one layer, press them flat with the spatula and leave them undisturbed for a full minute until the undersides are golden and release on their own. Turn once and repeat, then set aside and fry the second batch.","Cut and fry the first batch",300,{"text":527,"title":528},"Return all the cubes to the pan, push them to one side and fry the garlic and chopped preserved radish in the space for about 45 seconds, until the garlic is pale gold and the chai poh smells toasty rather than raw. Toss everything together and season with the light soy sauce. For the black version, add the sweet dark soy now and let it caramelise for half a minute.","Add the aromatics",{"tip":530,"text":531,"title":532},"If the pan sounds quiet when the egg goes in, it is not hot enough — the egg will steam and go rubbery.","Pour the beaten egg around the edge of the pan and let it sit for 20 seconds before folding it through, so it sets into brittle sheets rather than coating every cube. The egg should be firm and lacy at the rim, just set in the middle.","Bind with egg",{"text":534,"title":535},"Slide it onto a warm plate, scatter the scallions over the top and put sambal on the side. Eat within a few minutes: the crisp edges soften fast and this dish waits for nobody.","Serve straight from the pan","chai-tow-KWAY",[538,542,546],{"note":539,"swap":540,"original":541},"Neither is traditional but both supply the salty-sour pop the dish needs. Add a little extra salt if you use capers, which are milder.","Chopped pickled mustard greens, or capers rinsed and patted dry","Preserved radish (chai poh)",{"note":543,"swap":544,"original":545},"Kecap manis works too and is easier to find. Aim for something the consistency of thin syrup, not thin like regular soy.","1 tbsp dark soy sauce mixed with 1 tsp molasses or dark brown sugar","Sweet dark soy sauce (for the black version)",{"note":547,"swap":548,"original":549},"They behave similarly when grated and cooked down. Avoid red radishes — too peppery and they colour the cake pink.","Chinese white radish or, at a pinch, peeled kohlrabi","Daikon","chai-tow-kway","Chai Tow Kway (Singaporean Fried Radish Cake)","Chai Tow Kway","菜头粿","singapore",25,75,480,"medium",[560,561],"street-food","breakfast",[563,564,565],"vegetarian","dairy-free","nut-free",[453,488,480],[568,571,573,575],{"alt":569,"src":570},"Golden cubes of fried radish cake tangled with set egg, chopped preserved radish and sliced scallions on a plate","\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-1x1.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-4x3.jpg",[578,579,580,453,581,582],"chai tow kway","fried radish cake","carrot cake singapore","hawker food","teochew","2026-08-21","dishroute-kitchen","Cubes of steamed daikon and rice flour cake fried hard with egg, garlic and salty preserved radish until the edges blister crisp and the middles stay custardy.",{"en":587},"\u002Frecipe\u002Fchai-tow-kway",{"items":589,"total":866,"page":473,"limit":867,"hasMore":868},[590,620,630,660,689,720,754,781,810,838],{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"romanized":595,"countrySlug":554,"region":596,"baseServings":487,"prepMinutes":597,"cookMinutes":598,"difficulty":599,"course":600,"diet":603,"mainIngredients":604,"images":605,"keywords":615,"publishedAt":583,"updatedAt":583,"authorSlug":584},"singapore-bak-kut-teh","Bak Kut Teh (Peppery Pork Rib Broth)","Bak Kut Teh","肉骨茶","bak kut teh","Teochew Singapore",15,105,"easy",[601,602],"soup","main",[564],[474,480,492],[606,609,611,613],{"alt":607,"src":608},"Bowl of clear peppery pork rib soup with a whole soft garlic head, beside rice and torn dough fritters","\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-1x1.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-4x3.jpg",[595,616,617,554,582,618,619],"pork rib soup","white pepper","clear broth","you tiao",{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"baseServings":487,"prepMinutes":555,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":621,"diet":622,"mainIngredients":623,"images":624,"keywords":629,"publishedAt":583,"updatedAt":583,"authorSlug":584},[560,561],[563,564,565],[453,488,480],[625,626,627,628],{"alt":569,"src":570},{"alt":569,"src":572},{"alt":569,"src":574},{"alt":569,"src":576},[578,579,580,453,581,582],{"slug":631,"title":632,"shortTitle":633,"nativeName":634,"countrySlug":554,"region":635,"baseServings":487,"prepMinutes":636,"cookMinutes":484,"restMinutes":637,"difficulty":558,"course":638,"diet":639,"mainIngredients":640,"images":644,"keywords":654,"publishedAt":583,"updatedAt":583,"authorSlug":584},"hainanese-chicken-rice","Hainanese Chicken Rice (Poached Chicken with Stock Rice)","Hainanese Chicken Rice","海南鸡饭","Islandwide",30,20,[602],[564],[641,642,643,498],"chicken","jasmine-rice","ginger",[645,648,650,652],{"alt":646,"src":647},"Sliced poached chicken with glossy skin over a mound of stock-cooked rice, with cucumber, chile sauce and ginger-scallion oil","\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-1x1.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-4x3.jpg",[655,656,657,658,659,581],"hainanese chicken rice","poached chicken","singapore national dish","chicken stock rice","ginger scallion oil",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":554,"region":635,"baseServings":487,"prepMinutes":636,"cookMinutes":556,"difficulty":558,"course":665,"diet":666,"mainIngredients":667,"images":672,"keywords":682,"publishedAt":583,"updatedAt":583,"authorSlug":584},"singapore-hokkien-mee","Hokkien Mee (Singapore Prawn Stock Fried Noodles)","Hokkien Mee","福建面",[602],[564],[668,669,670,671],"shrimp","egg-noodles","pork-belly","squid",[673,676,678,680],{"alt":674,"src":675},"Glossy yellow noodles and vermicelli in prawn gravy topped with prawns, squid and crisp lard, with sambal and lime on the plate rim","\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-1x1.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-4x3.jpg",[683,684,685,686,687,688],"hokkien mee","singapore hokkien mee","prawn stock noodles","fried yellow noodles","sambal belacan","hawker noodles",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":554,"baseServings":487,"prepMinutes":637,"cookMinutes":484,"restMinutes":694,"difficulty":599,"course":695,"diet":697,"mainIngredients":699,"images":702,"keywords":712,"publishedAt":583,"updatedAt":583,"authorSlug":584},"singapore-ice-kachang","Ice Kachang (Singaporean Shaved Ice with Beans and Syrups)","Ice Kachang","Ais kacang",120,[696],"dessert",[563,698,565],"gluten-free",[700,701],"corn","condensed-milk",[703,706,708,710],{"alt":704,"src":705},"A tall mound of shaved ice streaked with pink rose syrup and dark palm sugar over red beans, corn and grass jelly","\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-1x1.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-4x3.jpg",[713,714,715,716,717,718,719],"ice kachang","ais kacang","shaved ice","gula melaka","singapore dessert","red beans","attap chee",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":554,"region":725,"baseServings":487,"prepMinutes":726,"cookMinutes":727,"difficulty":728,"course":729,"diet":730,"mainIngredients":732,"images":736,"keywords":746,"publishedAt":583,"updatedAt":583,"authorSlug":584},"katong-laksa","Katong Laksa (Singapore Coconut Curry Noodle Soup)","Katong Laksa","Katong laksa","Katong, East Coast",40,55,"hard",[601,602],[731,564],"pescatarian",[733,734,668,735],"rice-noodles","coconut-milk","dried-shrimp",[737,740,742,744],{"alt":738,"src":739},"Bowl of orange coconut laksa gravy with short-cut rice noodles, prawns, fish cake slices and shredded laksa leaf","\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-1x1.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-4x3.jpg",[747,748,749,750,751,752,753],"katong laksa","singapore laksa","coconut curry noodles","peranakan","rempah","dried shrimp","laksa lemak",{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"countrySlug":554,"baseServings":487,"prepMinutes":597,"cookMinutes":759,"difficulty":599,"course":760,"diet":761,"mainIngredients":762,"images":764,"keywords":774,"publishedAt":583,"updatedAt":583,"authorSlug":584},"kaya-toast","Kaya Toast (Singaporean Coconut Jam Toast with Soft Eggs)","Kaya Toast","咖椰吐司",45,[561],[563,565],[734,488,763],"butter",[765,768,770,772],{"alt":766,"src":767},"Crisp toast fingers filled with dark coconut kaya jam and thick butter slabs beside a dish of runny soft-boiled eggs","\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-1x1.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-4x3.jpg",[775,776,777,778,779,780],"kaya toast","coconut jam","kopitiam","singapore breakfast","pandan","soft boiled eggs",{"slug":782,"title":783,"shortTitle":784,"nativeName":785,"countrySlug":554,"baseServings":487,"prepMinutes":726,"cookMinutes":786,"difficulty":728,"course":787,"diet":789,"mainIngredients":790,"images":794,"keywords":804,"publishedAt":583,"updatedAt":583,"authorSlug":584},"singapore-popiah","Popiah (Singaporean Fresh Spring Roll with Braised Turnip)","Popiah","薄饼",70,[788],"appetizer",[731,564],[735,791,792,793],"carrot","peanuts","tofu",[795,798,800,802],{"alt":796,"src":797},"Sliced fresh popiah rolls showing braised jicama, shredded omelette, peanuts and lettuce inside a soft wheat skin","\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero.jpg",{"alt":796,"src":799},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-16x9.jpg",{"alt":796,"src":801},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-1x1.jpg",{"alt":796,"src":803},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-4x3.jpg",[805,806,807,750,554,808,809],"popiah","fresh spring roll","jicama","bangkuang","hokkien",{"slug":811,"title":812,"shortTitle":813,"nativeName":814,"countrySlug":554,"region":815,"baseServings":487,"prepMinutes":636,"cookMinutes":555,"difficulty":558,"course":816,"diet":817,"mainIngredients":818,"images":821,"keywords":831,"publishedAt":583,"updatedAt":583,"authorSlug":584},"singapore-chilli-crab","Singapore Chilli Crab (Crab in Sweet Chili Tomato Gravy)","Singapore Chilli Crab","辣椒螃蟹","East Coast",[602],[564],[819,820,488,480],"crab","tomato",[822,825,827,829],{"alt":823,"src":824},"Cracked crab pieces coated in thick orange-red chile tomato gravy with egg ribbons, fried mantou buns alongside","\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero.jpg",{"alt":823,"src":826},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-16x9.jpg",{"alt":823,"src":828},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-1x1.jpg",{"alt":823,"src":830},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-4x3.jpg",[832,833,834,835,836,837],"chilli crab","singapore chilli crab","mud crab","sweet chili tomato gravy","fried mantou","seafood",{"slug":839,"title":840,"shortTitle":841,"nativeName":842,"countrySlug":554,"region":843,"baseServings":487,"prepMinutes":555,"cookMinutes":726,"difficulty":558,"course":844,"diet":845,"mainIngredients":846,"images":850,"keywords":860,"publishedAt":583,"updatedAt":583,"authorSlug":584},"singapore-fish-head-curry","Singapore Fish Head Curry (Snapper Head in Tamarind Curry)","Singapore Fish Head Curry","Fish head 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