Singapore Carrot cake
Fried Carrot cake or Chai tow kway is a famous Teochew delicacy and popular in Singapore, Malaysia and other south East Asian countries. It consists of stir fried cubes of radish cake. It is a glutinous rice flour cake made from white radish, rice flour, tapioca flour, salt and minced garlic. Surprisingly it doesn’t have any carrots 😄though white radish is sometimes called white carrot. Hence the name. These cubes are stir fried with spring onions, chili paste, soya sauce, fried eggs and red Chili. The non vegetarian version consists of oysters, prawns and is often made in lard. Today I’ve made the vegetarian version and with soy sauce so that makes it the black version. Can be made without soy sauce which will be called white carrot cake. Ingredients : 1 packet - Plain carrot cake 1/2 bunch spring onions 1 red chili 3 cloves garlic mince 5 eggs scrambled 1 tbsp dark soy sauce 1 tbsp chili paste Salt if required Method : Cut the carrot cake into small cubes. In a pan heat
