Fried Carrot Cake

Remember how I didn't get to make caitowkway (fried carrot cake) for National Day? I wasn't about to give up.

Earlier in the week, I went down to the Asian grocer and came back with a block of radish cake and the all time favourite ... cai por (which roughly translates to salted radish bits).

Here's a quick rundown of the all the ingredients needed:

Ingredients
1 block of radish flour cake
4 tbs vegetable oil (I used olive oil)
1 tbs chopped garlic
1 tbs red chilli paste (optional)
2 tbs chopped chye poh (salted radish)
3 eggs
1 tbs fish sauce
3 tbs kecup manis (optional)
1 stalk fresh spring onion, chopped
5 tbs oil



My ingredients .. tadaaah! I prepared the radish flour cake by cutting them down to 2x2cm cubes.


Fried the radish cake in oil till golden brown.


Next, I fried the garlic till fragrant before adding in the cai por and frying it till it looks .... cooked.


The radish cake goes back into the pan and everything is mixed together.


Create a well in the middle of the radish cake and break in 3 eggs. Use your spatula to break the yolk and stir the egg through.


Drizzle fish sauce, stir, and serve with spring onion and fried shallots ... or if you like it a little sweet , add kecup manis and stir through.



Tadahh!! My best compliment came from Jason Ng who doesn't usually eat the black version - He tried one piece ... and then just started popping more into his mouth. Yay! Success!

I also added one chicken stock cube to give it taste. It went straight into the caipor-and-garlic phase and I didn't dissolve it in water.

While it gave great taste, the overall result was a little too salty for some of them. I'll halve the stock cube next time ...