Fried Carrot Cake (Chai Tow Kueh)
I promised I’ll share with you my favourite ‘carrot cake’ recipe of all–the fried eggy version of the steamed ‘radish cake’ (using the same steamed one recipe for my radish cake)
800g of radish cake (cut into roughly 3 x 3 cm cubes)
2 eggs, beaten
2 cloves garlic, finely diced
100 g ‘chai po’*
*ready made finely diced preserved turnip bits (or more if desired)
5 TB sweet kecap manis sauce (or to taste)
2 TB light soy sauce (or to taste)
white pepper to taste
coriander and spring onions
Sirachi chilli sauce/ crushed chilli to taste (optional)
First, cut the radish cake into cubes and shallow fry them till slightly browned and slightly crisp on all sides. Push them to one side using your frying slice.
Next, break in about two eggs and let it sit in your wok surrounded by the cubes (low fire) till the eggs set a little. Stir fry a little more and mix well.
Toss in bits of diced garlic for a bit of added aplomb, then sprinkle in bits of preserved turnip.
Add the following seasoning according to taste: sweet kecap manis, light soy sauce, dash of white pepper and a few teaspoons of crushed chilli if you like. I prefer to use a little Sirachi chilli sauce.
Garnish with sprigs of coriander and onion chives. Voila! You’ve just dished up one of Singapore’s best loved hawker fare at your table, homemade with love.
P.S. Were you after a dessert recipe of ‘Carrot Cake’? No fear. We have just that carrot cake recipe for you on this site.