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. The steamed daikon/turnip cake is cut into little cube and stir-fried with eggs and some seasonings to make stir-fried carrot cake.
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!
And oh in case you’re wondering…I categorize this under “noodle” just because the dish resembles making Asian stir-fried noodles
- 1 of 8"x6" square daikon/turnip cake
- 2 cloves garlic (peeled and finely minced)
- 1 Tbsp of fish sauce
- 1 Tbsp of soy sauce
- 1 Tbsp of dark soy sauce (if you're making a dark version)
- 2 scallions (both white and green parts, finely chopped)
- 1 Tbsp of chili sauce (you can readily buy this from Asian grocery store)-optional
- 3 eggs (beaten)
- Dash of white pepper powder
- 3 Tbsp of canola oil
- Preheat a large wok/skillet on high heat. Add the canola oil in. Add the garlic and stir-fry briefly for about 10 seconds. Add in the carrot cake pieces follow by the fish sauce, soy sauce, dark soy sauce (if making dark version) and stir fry for about 1 minute
- Pour the beaten eggs over the carrot cakes and leave it for a while. When you see the eggs start cooking, you can stir it up a little bit, be careful not to stir too vigorously or you will break up the carrot cake too much. Add in the chili sauce if using and dash of white pepper powder and continue to stir everything to mix
- Turn off the heat. Sprinkle in the scallions. Dish the stir-fried carrot cake up into serving platters and serve immediately