June 30, 2017 by mummumskitchen
Singaporeans call it carrot cake but it is not made from carrot.. This “cake” is actually made from white radish. You can refer to the recipe of Law Pak Ko for making of the radish cake (meaning you have to omit those shrimps, sausage in the ingredients). Alternatively, you can just buy the radish cake off the shelf. Overall, it is pretty easy to stir fry the carrot cake if you are not making your own radish cake. :p Of course, I strongly believe that if you make your own radish cake, the taste will be much better.
- Heat cooking oil in a wok. Pan fry the cubed radish cake till slightly brown. Dish up.
- Add some more cooking oil and heat it up. Add the minced garlic and saute till fragrance. Add the chai pok and saute till fragrance too.
- Add the pan fried radish cubes, sweet soy sauce, salt and pepper to the wok. Stir to combine.
- Create a well in the center of the pan fried radish cubes. Crack the eggs into the well and continue to stir fry the radish cubes until they are evenly coated with the eggs.
- Add the bean sprouts and stir for another minute.
- Dish up and serve.
Mum mum’s notes:
In Singapore, there are two typical types of “carrot cake”. One is darker (with sweet soy sauce) and the other one is usually white and coated with egg. There are variations as well, like in this case, I add bean sprouts to give a more crunchy taste. (I believe this style is from Malaysia?). If you do not like bean sprouts, you can choose not to add too. 🙂