Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Friday, March 30, 2012

Fried Carrot Cake



The best that I had so far is the one at Ang Mo Kio and Bedok.They have just the right combination of sweetness and saltiness.I often ask my husband to tabao for me when he brought our late bunny to the vet.

I chanced upon the recipe when i first bought my HappyCall Pan.I did some modification to the original recipe though,to my preferred taste and texture.I am using HCP to cook this but you can use a normal wok as well,just that you may need a longer cooking time.

Serves:
  • 2-3 Pax

You will need:


  • Pre-made carrot cake (480g)
  • 1 handful of Chai Por
  • 1 small bowl of water
  • 2 tablespoons of oil
  • 2 eggs
  • 5 cloves garlic-chopped finely
  • 1 teaspoon light soy sauce
  • 2 tablespoons sweet sauce
  • 1 teaspoon sambal chilli (optional)
  • Some spring onions for garnishing (optional)

The Preparation:
  • Soak the chai por in the bowl of water to remove excess salt.(10 mins).Drain and set aside.
  • Lightly beat eggs in a bowl with light soy sauce,set aside.
  • Cut carrot cake in rectangular cubes,according to your prefered sizes.

The Cooking:
  1. Heat oil and fry garlic till fragrant.
  2. Add in chai por,followed by carrot cake and fry for 2 minutes.
  3. Cover the lid for another 2 mins,tossing the pan once a while.
  4. Open the lid and add eggs and let it set a little.
  5. Stir the ingredients till combined nicely and eggs cooked.
  6. Add sweet sauce and stir till combined nicely.
  7. Close the lid and off the fire.
  8. Serve after 5 minutes.
  9. Garnish with spring oinions (optional)
Tips:
  • Pre-made carrot cake can be bought at NTUC(not all have though) and Sheng Siong.
  • Ingredients such as sweet sauce,garlic,chai por can be increase or lessen,according to preference.
  • Step 8 at The Cooking is important to ensure that your carrot cake is soft.The longer you simmer the softer and tender it will be.

Original recipe from:Adrian Koh

~Indulge what we make at DeQueenKitchen~

2 comments:

  1. hi! would you mind sharing where you bought the carrot cake at which exact NTUC and the chai por?
    i cant find this roundish carrot cake at those supermarket ><

    ReplyDelete
  2. Hi,i bgt the carrot cake from Giant Tampines, Bigger NTUCs like Changi Biz Park, Nex Mall. Not all supermarkets have them. Oh Sheng Siong have them too. Near the vege section. As for the chai por,most supermarkets have them.Its at the dried good section.

    ReplyDelete