Wednesday, 3 September 2014

Singapore Fried Carrot Cake 菜头粿

I love Fried Carrot Cake and recently my girl too got hooked to it.  I love it with black sauce and alot of chai poh.

These days, getting a good one is hard to come by.  One of the stall I visited often is at Kovan as I like mine a little charred and yet sweet. 

Thus for this month AFF event, I decided to try my hand at this.  

I pick the recipe from Recipes are simple and was surprised that the blog owner is actually a Non Singaporean and non Chinese.  


Findings: The texture is good.  But I think I need to source for a sweeter dark sweet sauce as mine seems to lack that sweetness.  


For the steamed carrot cake:

What you need:

180g rice flour
40g tapioca flour
2½ cups Concentrated Chicken Stock 
300g grated white radish/daikon
1 tsp salt 
2 tsp minced garlic

Method:

Peel and grate white radish finely.

Boil a pot of water and add in shredded radish.  Boil until it is translucent in colour (approx 4 mins).  Remove and strain.  Set aside.

Combine rice flour, tapioca flour and salt.

Add in chicken stock.  Stir until it becomes lump free.

Heat wok with a little oil and saute minced garlic until fragrant but not brown.

Add in flour mixture and then drained radish.

Stir well and removed from heat.

Get a steamer ready and pour mixture into a steaming vessel.

Steam on medium heat for 1 hour or until carrot cake is set.

Remove, cool and then chill overnight.


For White Version  

1 tbsp minced garlic
1 tbsp chopped scallions/ spring onion ‘whites’
½ tbsp Pickled (Salted) Radish/Turnip- ‘Chai Poh’- Rinsed and drained
1 tbsp Red Chilly Sauce (not the overly sweet type)
1½ tbsp Thai fish sauce 
1½ tbsp light soy sauce
3 eggs

Garnish with spring onion

For Black Version 

1 tbsp minced garlic
1 tbsp chopped scallions/ spring onion ‘whites’
½ tbsp Pickled (Salted) Turnip- ‘Chai Poh’ - Rinsed and drained -for the black version this is optional  but we like it.
1 tbsp Red Chilly Sauce (not the overly sweet type)
3 tbsp dark sweet thick soy sauce
3 eggs

Garnish with spring onion



I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple.






Cheers!

12 comments:

  1. Oh my, your carrot cake looks so good! This is my favourite dish!

    ReplyDelete
    Replies
    1. It is our fav too. Thanks for dropping by.

      Delete
  2. I love them all, black or white. To my folks, the black sauce is everything. LOL.

    ReplyDelete
    Replies
    1. For us, we prefers black sauce more.

      Delete
  3. Hi Edith, your recipe comes in on time. I was craving for this dish and has been looking for a reliable recipe. Think I'll try one. Thanks for trying and testing it.

    ReplyDelete
    Replies
    1. Kimmy, try it and see whether it works for you.

      Delete
  4. Hi Edith, occasionally I fried carrot cake too ... but bought the ready-packed cooked carrot cake from supermarket. And yours all made from scratch stream carrot, yummy fried carrot cake is making me drool ! Blessed weekend ^-^

    ReplyDelete
    Replies
    1. I tried ready packed once and didn't like the texture.

      Delete
  5. Edith, like your gal, I love my fried carrot cake black too. I love the sweetness from the black sauce and the way the black sauce aids to caramelize the fried carrot cake. Yummy!! My idea of brekkie :)

    ReplyDelete
  6. Can anyone clarify if the dark sweet thick soy sauce is the same as kecap manis?

    ReplyDelete
    Replies
    1. you can locate dark sweet thick soy sauce in supermarket. As for kecap manis, it taste different from dark sweet thick soy sauce. Kecap manis is used more for Indonesian cooking.

      Delete