Char Koay Kak

If you're a fan of Singaporean cuisine, you might know Char Koay Kak. It's simply the Malaysian version of chai tow kueh, or "fried carrot cake," and was originally a Teochew cuisine. A dish made with radish cake (steamed rice flour, water, and shredded white daikon) stir-fried with eggs, preserved radish, bean sprouts, and seasonings is known as char koay kak. It's a popular comfort meal in Malaysia, from small hawker booths to more upscale Chinese restaurants.

Rice cake cooked with black soy sauce, chopped chai poh, and bean sprouts is the most basic type of Char Koay Kak. Many individuals choose the "extra" with egg. If you want it spicy, you can also ask the vendor to add some chili paste. Others will opt for the "deluxe" version, which includes shrimp. Some merchants will also add kuchai (Chinese chives) for color.

Contrary to its English name, this dessert is not made with carrots and bears no connection to western carrot cake. In Singapore, it became known as "carrot cake" since the Hokkien term for radish - chai tow – can refer to either a carrot or a radish.