Cha Kueh is a Sarawakian chinese fried rice cake dish made from thick slabs of shredded daikon and rice starch. These rice cakes are fried with preserved radish, soy sauce and eggs. This dish is also known as chai tow kway, and char kway kak amongst the Hokkien speaking diaspora.
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The cha kueh here had a nice heaviness to it, where you can tell that the cooks have been very liberal with the use of daikon, compared to some places where its mainly rice starch. The preserved radish gives it its distinct burst of umami, and the rice cakes are fried with a nice smoky char. Did not expect this dish to turn out that tasty.
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💵 RM4.00 / portion
💫 5 / 5
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