Singapore fried carrot cake
It's a popular Singapore hawker food which has a few variations such as crispy and non crispy versions, which is further broken down into dark and light versions, spicy and non spicy versions. To make the crispy version, you have to use less cake but more egg, so it is made like an omelette, it's therefore easier to do one serving at a time. The stir fry version which I am doing today is the simplest and you can do all 4 servings simultaneously.
Singapore fried carrot cake
It's a popular Singapore hawker food which has a few variations such as crispy and non crispy versions, which is further broken down into dark and light versions, spicy and non spicy versions. To make the crispy version, you have to use less cake but more egg, so it is made like an omelette, it's therefore easier to do one serving at a time. The stir fry version which I am doing today is the simplest and you can do all 4 servings simultaneously.
Cooking Instructions
- 1
Cut the carrot cake into small pieces.
- 2
Rinse the preserved radish a few times to remove its preservatives. It doesn't really matter if you buy the salty or sweet version. Use a paper towel to absorb the moisture after rinsing.
- 3
Chop the garlic.
- 4
Rinse the coriander and leave aside.
- 5
Prepare 6 eggs. Add salt and white pepper powder. Mix evenly.
- 6
Heat up 2 tablespoons of cooking oil in the frying pan with low-medium heat. Add garlic and preserved radish. Saute till garlic is fragrant but not burnt. Then remove the mixture from the frying pan and leave aside.
- 7
Using the same frying pan, heat up about 4 tablespoons of cooking oil in medium heat. Add the cake. Slightly chop up into small pieces. Add 1 tablespoon of light soya sauce. You may use fish sauce if you like.
- 8
Add 2 teaspoons of the fried garlic and radish mixture. Mix evenly.
- 9
Add the eggs.
- 10
Turn on medium-high heat. Stir fry until you see the eggs getting browned. While stir frying, add 1 teaspoon of the fried garlic and radish mixture for a more crunchy flavor.
- 11
Ready to serve with some coriander as garnish.
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