Chai Tao Kueh 菜頭粿 (also spelled either as Chai Tau Kway, or Chye Tow Kway) is a type of steamed rice cakes from Southern China made with Chinese white radish, luo-bo 蘿蔔, or chai-tao 菜頭 in Hokkien dialet, or daikon in Japanese. In Cantonese it is called Lo Bak Go 蘿蔔糕, and their version includes preserved meat. There are also variants of the rice cake made with taro or pumpkin. Due to its Hokkien name of chai-tao 菜頭 which sounds like 彩頭 meaning rising fortune, it is a rice cake popularly served during Lunar New Year for good fortune, either as is in slices after steaming, or pan-fried after it has cooled down after steaming. It is also a very popular rice cake in Malaysia and Singapore, but usually served as a stir-fried street food in cubes with eggs and preserved Chinese white radish (chai-poh 菜脯). Below are two cooking videos from Taiwan demonstrating the Taiwanese-style and Cantonese-style making of this radish rice cake.
(more…)August 7, 2021
May 23, 2021
【用點心做點心】Shrimp Shumai 蝦仁燒賣
A Dimsum favourite, flower-pot dumplings, or shumai in Cantonese… Quite difficult to wrap by beginners, but this video shows you how to wrap up into flower-pot shape…
(more…)February 17, 2020
【用點心做點心】Black Pepper Pork Pastries 胡椒餅
Taiwanese snack video from Formosa TV Entertainments‘ (民視綜藝娛樂) TV show called 用點心做點心 (translated as “Use Your Heart, Make A Snack”). From today, I will occasionally link cooking demonstration videos from Taiwan, especially Taiwanese snacks, here, and maybe I will translate the recipes into English when I have time. First off, this is a savoury Taiwanese Baked Black Pepper Pastries (胡椒餅) recipe.
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Corner Café 