Fried Black Carrot Cake

Here is my fried black carrot cake. Gosh!! I miss eating fried carrot cake (be it white or black) in Singapore. Well, both of which are equally tasty and addictive! However, this can be only eaten moderately and not too often as this dish usually cooked with loads of oil. :))

When you make your own, you can add small shrimps or beansprouts if you like. Next time, I'll add some small shrimps to make it more yummier. hehe..

In the previous post, I've link a video of how to make the carrot cake but this time, I type it out just for you. :))

Radish cake
Ingredients:
350g rice flour
600g water, room temperature
600g hot water
40g carrots, grated (squeeze dry)*
40g radish, grated (squeeze dry)*

In a big bowl, mix rice flour with the room temperature water first. Mix the grated carrots and radish in the hot water. Then slowly pour the hot water mixture to the rice flour. Add salt and mix well. 

To thicken the mixture: Using a large pan/wok, add some water. Pour the mixture in a heatproof bowl. Now, you put your heatproof bowl in the large pan/wok. Stir, and mix well under a low heat until the mixture is smooth and thick. Transfer to a greased round pan (I used 8-inch round pan).
Steaming: Carefully, fit the round pan into the steamer, cover, reduce the heat to a simmer. Steam for 30 minutes or just until the radish cake is set and is firm to the touch. Check the water level regularly and replenish with boiling water, if necessary. Remove the pan from the steamer and allow to cool before using it.

(*changes: different from the previous post)

Fried Black Carrot Cake

Ingredients:

4 tbsp vegetable oil

3 cloves garlic, chopped

1-2 tbsp chai poh (preserved radish)

2 nos eggs, beaten

1 tbsp fish sauce

1-2 tbsp thick black sweet sauce

sambal (chilli paste) (how spicy you want it to be)

dash of white pepper

1-2 stalks spring onion, chopped

coriander leaves, chopped

Cut up steamed radish cake into small chunks.

Using medium high heat, in a non-stick skillet, fry garlic until just brown. Add radish cake chunks and fry till lightly browned and slightly crisp. Add chai poh. Fry till aromatic. Drizzle a little more oil if it is too dry. 

Add sambal (chilli paste) if you like and white pepper. Stir to coat evenly. 

Mix fish sauce in the beaten eggs, then pour in the beaten egg mixture. Allow the eggs to set slightly before flipping over in sections. 

Drizzle thick black sweet sauce and stir fry to mix well.

Before serving, sprinkle some chopped spring onions and coriander leaves on top. 

Notes: 

• Cut the steamed radish cake into smaller chunks as they will crisp better. Crispy on the outside and soft interior. Yummy!!!!
• If you like the fried black carrot cake to be a little wet, add some water after adding the sweet black sauce to fry until it has become softer and wetter.
• You can make the radish cake ahead of time. Keep them refrigerated for days before frying it.