PenangTime.com: Recipe Guide
CHAR KOAY KAK
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- 500g steamed radish cake (chai tow kway) cut into cubes
- 2 tbsp preserved radish (chai poh) chopped
- 2 cloves garlic (minced)
- 2 large eggs
- 2 tbsp soy sauce
- 1 tbsp dark sweet soy sauce (for 'black' version)
- 1 cup bean sprouts
- chopped spring onions for garnish
- 3 tbsp cooking oil.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Radish Cake: If you are using a block of radish cake, cut it into small, bite-sized cubes.
- Sauté Aromatics: Heat oil in a flat pan or wok. Add the minced garlic and preserved radish. Stir-fry until fragrant.
- Fry the Radish Cake: Add the radish cake cubes to the pan. Stir-fry gently, trying not to break the cubes, until they are heated through and slightly crispy on the outside.
- Add Seasoning: Drizzle with soy sauce (and dark sweet soy sauce for the black version). Continue to stir-fry until the cakes are evenly coated.
- Add Egg and Bean Sprouts: Push the radish cake to one side. Crack the eggs into the empty space and scramble them lightly. When the eggs are partially cooked, mix them with the radish cake. Add the bean sprouts and stir-fry for another minute.
- Serve: Garnish with chopped spring onions and serve immediately.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- You can make your own steamed radish cake or buy it from an Asian grocery store.
- Be gentle when stir-frying the radish cake cubes to prevent them from breaking apart.
- The 'white' version is savoury, while the 'black' version is sweeter due to the dark sweet soy sauce.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Char Koay Kak in Penang and compare flavour profiles.