Singapore stir-fried carrot cake absolutely has no carrots in it ! WHAT ?!? It is a savory dish made of steamed radish/turnip cake cut into cubes and stir-fried with eggs and seasonings. It’s a local favorite and indeed ours too!
Living in Singapore for a short while sure taught me how to eat “well” (*wink*). The choices of food and the availability of food are simply one of the things I like about Singapore. From fancy restaurants all the way to hawker/street foods, from East to the West, you name it, they have it. Of course I’m always drawn to hawker/street foods anywhere I go. They said Singapore is a shopping haven. Well, I won’t deny that part, I think it’s also a food haven.
Stir-fried carrot cake is one of my very favorite dishes I had in Singapore. I remember almost every weekend morning as I walked to the wet market (almost like the farmer’s market here in the U.S.), I always made sure I made a stop at the hawker center to have the stir-fried carrot cake. Now, as I mentioned before in my previous post for savory daikon/turnip cake recipe that carrot cake is not actually the orange carrots that you imagine. It actually refers to the white daikon/radish. That version I made is much “softer” and not suitable for stir-frying. The carrot cake used for stir-frying needs to be firmer to prevent it turning into mush when you stir-fry the
There are two versions of carrot cakes available, the white carrot cakes and dark carrot cakes. Well, the color difference is merely from the dark soy sauce that is being used in dark carrot cakes. I think they are both equally good. Some people prefer the dark ones over the white ones. This recipe is for white carrot cake. You can easily make this stir-fried carrot cake if you live in Singapore or Malaysia because the steamed carrot cake can be readily bought from grocery stores. I had to make my own steamed carrot cake and believe me, it’s really not that hard. I know I said this a lot, but it really wasn’t that hard. It just takes some time to steam, that’s all! Living far away from my favorite food leave me with a choice, and that’s to make my own and it’s always worth it!
Recipe for making the carrot cake is adapted from Leite’s Culinaria
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