Chai tow kway
It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake.The versions served by hawkers in Johor and Singapore, where Teochew people live, are typically prepared by frying the daikon cake with chopped preserved turnip, diced garlic, eggs, and Chinese fish sauce in place of soya sauce.Northwards (e.g. in Kuala Lumpur), the same dish is darker due to the use of dark soya sauce, and bean sprouts are added.In Singapore, however, it is more commonly cut into pieces and stir fried with eggs, garlic, spring onion and occasionally shrimp (both dried and fresh).There are two variants: the "white" version does not use sweet soy sauce, and the radish cake is fried on top of a beaten egg to form a crust; the "black" version uses sweet sauce (molasses), and the egg is simply mixed in with the radish cake.