Fried carrot cake

Roseline loves fried carrot cake. Fed up with the soggy type served at our usual hawker centre, she decided to take matters into her own hands.

Fried carrot cake is a popular Chinese breakfast dish. Now it is available at all hours (if you are in Singapore or KL). Teochew in origin, it started out fried and scrambled, until the 1970s when a smart hawker in Toa Payoh Singapore fried it crisp like a pancake, followed soon after by the Hong Kong dim sum chef’s version - steamed with a seasoned soya sauce.

There are 2 versions; white and black (cooked in sweet dark soy sauce).

Our choice is the white one.

First buy a radish and cut it to 500 grams. (Serves 3).
Peel off skin and grate.


Mix with 300 grams of rice flour and 600ml water with ½ teaspoon fine salt.

Then steam for ½ hr. Leave it to cool.

It's really too simple to cook it - you can do it with one hand tied to your back!

Heat some oil in a wok. When the wok is hot, put in the radish cake. While stir frying, cut the cake into small pieces with your spatula. When browned, push aside the cake pieces. Sauté some garlic (finely cut) and chye poh (salted radish) till browned. Mix with the radish cake pieces. Set aside the cake pieces in the wok and toss in eggs. Leave to set and then stir fry cake pieces and eggs. Drizzle with light soy sauce (to taste), add chilli paste or belachan (optional) and stir fry some more. Serve hot garnished with spring onion.

This is the result!


Which type do you like more? White or black?