File:Fried Chinese Carrot Cake by Banej.jpg
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Summary
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| Description |
English: Fried chinese carrot cake aka Chai tow kway is of Teochew cuisine in Chaoshan (China), Malaysia, Singapore and Taiwan, consisting of stir-fried cubes of radish cake with an egg mixture.
It is made with radish cake (steamed rice flour, water, and shredded white daikon), which is then stir-fried with eggs, preserved radish, and other seasonings. |
| Date | |
| Source | Own work |
| Author | Banej |
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I, the copyright holder of this work, hereby publish it under the following license:
This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
- Under the following conditions:
- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 17:34, 7 March 2018 | | 3,024 × 4,032 (1.65 MB) | Banej (talk | contribs) | User created page with UploadWizard |
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