I had an ex-colleague who married to USA. One day, she told her hubby that she missed the carrot cake. The next day, her hubby brought home some carrot cake but that was not what she missed. The carrot cake she was referring to is fried carrot cake or chai tow kway” (菜頭粿;) which is a common dish here which Singaporeans eat throughout the day.
Ready made carrot cake for stir fry can be purchased and this carrot cake that I used is produced by Hiap Chen Food Proudcts Pte Ltd. Egg is omitted for this vegan version.
Preparation: 5 mins, Cooking time: 10 mins
Ingredients (serves 2)
° 500g carrot cake, cubed
° 2 cloves garlic, finely chopped
° 2 tablespoons salted radish (chye poh)
° 3 tablespoons vegetable oil
° 4½ -5 tablespoons sweet sauce
° ½ tablespoon light soy sauce
° ½ red chilli (optional), finely minced
1. Heat one and half tablespoon oil in a non-stick pan or wok. Add the garlic and salted radish fry for 2 minutes or till fragrant. Set aside.
2. Heat one and half tablespoon oil in a non-stick pan or wok. Add the carrot cake and stir fry for 1-2 minutes. Add in the stir-fry garlic and salted radish and chilli paste. Drizzle with the sweet sauce, light soy sauce and mix well.
3. Serve immediately.