Breakfast · Budget · Chinese · One Dish Meals

Fried Carrot Cake, simpler recipe

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This was my birthday breakfast i planned but silly me froze the carrot cake i needed by mistake. So i made up for it by making it another day. Ben asked what was for lunch and i said carrot cake. When he saw what’s on the table when I am done, he was in shock. I am sure he wasnt prepared for this kind of carrot cake, hehe. I did not know if he would like the black or white one so i made both for him to try. Turns out we both like the black one so it will save me heaps of effort next time =)

This is a simpler recipe, and you can choose to use the carrot cake sold in markets that comes in a roll or you can make your own with my precious recipe.

Ingredients:

  1. About 450g carrot cake, cut in cubes
  2. 4 cloves garlic, chopped
  3. 3tbsp of chai por (preserved radish)
  4. Soy sauce, to taste (only if chai po is not very salty)
  5. 3 eggs beaten
  6. Spring onions & coriander, to garnish
  7. Sweet black sauce (kecap manis), to taste – only for black version
  8. 1 tbsp thick dark soy sauce – for black version
  9. Sambal (optional)

Method:

  1. Heat oil in a hot wok and add in garlic and chai por. Fry till fragrant.
  2. Add in carrot cake and fry till lightly brown, prevent over stirring as you will end up having mashed cake
  3. Add soy sauce to taste, you will not need much as chai por is salty
  4. Add in sambal if you are having it, I did not add any as Ben cant take it
  5. Pour egg over the carrot cake evenly. flip when one side is browning
  6. For the black version, add in sweet black sauce. I like mine very black so i add about 4 tbsp. You can add bit by bit to your desired sweetness
  7. Garnish with spring onions and coriander and ready to serve.
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