Satisfying my hawker food crave

Gosh! I'm so glad I can finally blog about this (I made this dish on 28th June). The reason I took so long was because I was struggling with the design for the layout (LO). This final one is my 3rd design. Back to the topic.

While my youngest sis was here, we went to Loon Fung Chinese Supermarket to get ingredients for steamboat. I'd been wanting to make chye tow kway for sometime and hence bought one radish. I didn't check the recipe prior to this and hence when I wanted to make the kway, I realised I didn't have tapioca flour. Made a trip to nearby Tesco Metro but couldn't find any. As I have sweet potato flour at home, I took the risk to use it instead. In my heart, I thought the kway would turn out disastrous. But thankfully, it didn't. At first right after steaming, it seemed a little too soft but when it had cooled, it became harder. I prefer it to be of a softer texture. As I know I must have a very hot pan while frying the kway, I totally forgot about adding in chilli. The dish was fried in a frenzy while I tried to recollect how the hawkers do it back home. I also ran out of chai poh which was a shame because it would have tasted more authentic. I fried both the white and black version since I have so much kway. Adrian commented that they tasted like the average ones you'll find at the hawker centre but not the TV recommended ones. I am quite pleased for it is my first attempt. Too bad I don't have a gas stove which would be far more ideal.

You can get the recipe here.