Tuesday, November 2, 2010

Black & White Fried Carrot Cake

Jerome & I decided to go vegetarian every Monday. This was after we watched "Food Inc" the documentary that showed us the reality of the food we eat. It kinda shocked us and scared us about the food we eat. One thing for sure,  I know we won't be eating any beef from US and we'll try to eat less meat.

Anyway, I tried to prepare fried carrot cake for lunch. A common hawker dish- carrot cake fried with preserved radish and eggs. Jerome prefers it black and I prefer mine white so I prepared both. It's definitely not the best fried carrot cakes that we've eaten. I was kinda disappointed as I couldn't get the eggs to be crispy like my favourite crispy fried carrot cake. Anyone knows how to make the eggs crispy?

Recipe for fried carrot cake

200g carrot cake, cut into cubes
2 eggs, beaten
2 cloves garlic, chopped
3 tbsp preserved radish, rinsed and dry on kitchen napkins
2 tbsp sweet sauce (for black) or 1 tbsp fish sauce (for white)
3 tbsp oil

1) Heat up the oil in the wok. Saute chopped garlic till fragrant.
2) Add the preserved radish and stir fry for a while. 
3) Add the carrot cake and stir fry. 
4) Pour in the beaten egg. 
5) Add seasoning. 
6) Fry well, dish up & garnish with chopped spring onion. 

The best fried carrot cake I've eaten is from Lim Hai Sheng located at the hawker centre at Ang Mo Kio Central. The egg was fried till crispy just the way I liked it. Jerome also gave his approval. Sometimes we would travel to Ang Mo Kio just for the carrot cake :P

1 comment:

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