This is one of my Singapore hawker favorites and a dish that I will get a craving for from time to time. I remembered Mum did the carrot cake from scratch and fried it once or twice but it was too mushy and did not turn out good. Maybe one day I will try making the carrot cake from scratch too but today I used ready made tube of carrot cake that is available from the supermarket. There are two versions to fried carrot cake – black or white. The only big difference between the two is the addition of black sweet soya sauce. Personally I am a bigger fan of the black version compared to the white.
Ingredients (serves 2)
- One whole tube of carrot cake 480 gm
- 3 tbsp of chye poh (washed and drained)
- 1 tbsp of minced garlic
- 3-4 tbsp of olive oil
- 3 eggs beaten
- 2 tsp fish sauce
- 2-3 tbsp sweet thick soya sauce (Rose Brand)
- chopped spring onions for garnish
- Cut carrot cake tube into cubes, if amount is too much for one pan. Separate all ingredients into half to fry. Use spatula to break into smaller pieces.
- Add 3 tbsp oil to pan and pan fry carrot cake until crispy and slightly browned. Use spatula to cut carrot cake into smaller pieces.
- Add 1 tbsp oil and stir fry garlic and chye poh together with carrot cake
- Add 2 tsp fish sauce stir fry and add in beaten eggs.
- Continue to stir fry and add in the sweet soya sauce.
- Make sure carrot cake is evenly coated with the sweet soya sauce
- Serve with spring onions.
Notes: I used kicap manis as I could not find the rose brand sweet sauce and it is much more watery and salty compared to the thick sweet sauce.
Recipe from The MeatMen