Fried Carrot Cake is a very popular local hawker dish and Singaporeans love their fried carrot cake, that’s also known as Chai Tow Kway. It does not contain any carrots and is made from a combination of white radish, rice flour and water, which is then steamed into cakes.
I remember mum buying fried carrot cake for us for Sunday breakfast treats and boy…. the queue at the hawker center would be so long! And we Singaporeans are very patient in queuing to get what we want! 😉
When I went to the local supermarket recently, I was thrilled to find the steamed carrot cake available and the instructions behind looked so easy to follow, that I just had to buy and try it myself. A friend gave me further tips on how to make it and which particular variant of the thick black soya sauce, turnip and chilli paste to buy and voila…. I got an almost hawker style fried carrot cake at home😊!!
- Carrot cake – 1 large packet and cut into small cubes
- Garlic – 4, finely chopped
- Turnip (sweet) – 3/4 of a packet
- Thick sweet black sauce – 3 tbsp
- Chilli paste – 4 tbsp
- Eggs – 4
- Prawns (optional)
- Spring onion – for garnishing (finely chopped)
- Heat oil in a wok and add the chopped garlic and fry for 1-2 minutes.
- Wash the turnip and squeeze the water out and add the turnip to the fried garlic.
- Add the chilli paste and saute well.
- If you are adding prawns, you may add them now.
- Add the cubed carrot cake and cook for about 4-5 mins.
- Now add the thick sweet black sauce and stir well.
- Beat the eggs well in a bowl and pour over the carrot cake. Let the eggs cook slowly and taking little batches turn them over to let the eggs cook further.
- Remove from stove and garnish with spring onion.