Black and White Carrot Cake

Cai Tow Kway –the yin and yang of Singapore cuisine is a fried carrot cake that you can choose to have black or white, sweet or salty, by simply adding thick black sweet sauce. Before you run off to get carrots, it doesn’t use any! This dish is made from flash-frying radish cake (or daikon), Chai Poh (Chinese dried radish that bursts with umami saltiness and lingering sweetness), eggs and a garnishing of coriander leaves. Serve it as a meal, or a snack to share amongst family and friends.

No Alcohol

No Milk

No Nuts

No Alcohol

No Milk

No Nuts

Difficulty: Easy

Preparation: 20 min
Cook: 10 min
Clean up: min

Steps: 3 steps
10 Ingredients

Difficulty: Easy
Steps: 3 steps
10 Ingredients

Preparation: 20 min
Cook: 10 min
Clean up: min

Instructions

1. Prepare and fry the chye poh

Rinse and pat dry the preserved radish to remove excess salt.
Heat a pan with 4 tbsp oil. Fry the garlic and add in the preserved radish. Fry until the radishturns brown. You may add some sugar if you prefer your chye poh to be sweeter.
Set aside.

2. Fry the white carrot cake

Heat up a pan with oil.
Add the cubes of carrot cake. Press the carrot cake down onto the pan so that it breaks further to smaller irregular pieces. Fry until carrot cake starts forming a light crust on the outside.
Add fish sauce and continue to fry.
Add 2 tbsp of the fried preserved radish and continue to fry till a nice crust is formed.
Add beaten eggs and fry till brown.
Remove half the portion and serve with chopped spring onions.

3. Fry the black carrot cake

With the remaining portion in the frying pan, reduce the heat.
Add 1 tbsp of sweet black sauce. Toss until evenly coated. Turn off fire once evenly coated.

Garnish and Serve!

Serve with chopped spring onions.