Fried carrot cake is also referred to as &"Chai Tau Kway &" (, Chinese pronounced as: Ci Tu Gu ). Not the typical sweet dessert, but a type of Chinese steamed carrot grain cake.
This is among the all-time favourite local delicacies in Singapore, also it is among the Teowchew delicacies. That’s why we usually refer to it as Chai Tau Kway. a pronounciation in Teowchew dialect.
In Singapore, you will find mainly two kinds of Fried carrot cake selling at various hawker stalls and food court. Generally, the &"white-colored &" carrot cake is accepted the &"black &" one here. Actually, only Singapore has got the &"white-colored&" form of carrot cake cooking method, I assumed (smile ). This excellent &"white-colored&" colour frying method simply describes frying without dark soy sauce, as the &"black&" carrot cake is going to be added with dark sweet sauce, and the like &"black&" version is much more porpular in Malaysia rather.
This Singapore hawker-style (pan) fried carrot cake could be put together easily, with only a couple of Asian staples inside your kitchen, but to begin with, you need to be capable of making or purchase the ready to use steamed carrot cake. I cooked this in your own home as lunch last Saturday, using the ready to use carrot cake purchased from supermarkets, with regards to causeing this to be an express lunch meal, which required me only twenty minutes to have it offered (*making the wedding cake in your own home takes additional forty-five minutes to organize ). If you're remaining outdoors Singapore, and may’t find individuals ready to use Chinese carrot cakes in companies. Not very worry, help make your own carrot cake within the weekends. You might keep your steamed cake refrigerated for several days before frying it.
Making of steamed carrot cake :
Make a baking tray, add 200 ml water, and stir in 200 gram of grain four. Finely shred radish (*might also add some shredded carrot along with the radish shreds ), boil the shreds with 300 ml water (quantity of water adjustable to fit your preferred texture from the steamed carrot cake, firmer or softer ). Sprinkle some salt. When steamed, pour in grain flour mixture and stir well to create batter. Pour batter right into a medium tray. Steam cake over high temperature for half an hour, or until carrot cake is cooked and appropriately firmed. Let it awesome before cutting into pieces.
Ingredients
500 gram of ready to use (or homemade ) carrot grain cake, decline in cubes
2 large (or 3 medium eggs ), gently beaten
3 cloves of chopped garlic clove, minced
two tablespoons of chopped preserved radish also known as &"Chai Por &" (, Chinese pronounced as &"Chai Boo &"), steeped, and combined with sesame oil
1-2 teaspoon of sunshine soy sauce
1 tablespoon of chilli paste (*amount adjustable to preferred spiciness )
Pinch of sugar
3 4 tablespoons oil
Method
1) Rinse a couple of occasions, or steep chopped preserved radish inside a bowl water for five minutes. Drain well (squeeze to dry ) and sprinkle couple of drops of sesame oil. Reserve later on.
2) Heat wok with two tablespoons of oil over high temperature. Include diced carrot cake and saut for around 8 minutes, or until softened and gently browned. Stir-fry accassionally to prevent sticking. Heat off, and hang aside.
3) Heat a sizable fry pan with 1 tablespoon of oil over high hear. Include garlic clove and stir fry till aromatic.
4) Add chopped preserved radish and stir fried till aromatic and appears grossy. Then, include chili paste. Return sauteed carrot cake and stir fry to mix well. Drizzle some oil if finds too dry.
5) Drizzle fish sauce, stir fry a couple of occasions, adopted with the addition of of sunshine soy sauce and sugar. Stir fry to mix well. Then, spread the carrot cake pieces nicely around the pan, and gently press with the rear of the spatula. Allow it to pan fry for 1 2 minutes. May drizzle more oil or simply water to moist the carrot cake.
6) Break eggs right into a normal size bowl and beat it gently having a fork. Will add some light soy sauce and pepper, if preferred. Pour eggs solution within the carrot cake. Allow the eggs set and prepare (without stirring ) till semi done. Divide the carrot cake to quarters while using spatula, for simple flipping. Switch within the carrot cake portions, and allow it to prepare till each side are cooked and golden browned. Heat off. Transfer to serving dish, garnish and serve hot.
&"White-colored&" fried carrot cake uses plenty of eggs, with a few chopped persevered radish, it will help to produce the aromatic scents which will mingle within the palate for some time. However, this could simply be eaten moderately and never too frequently because this imbalanced diet dish is generally cooked with lots of oil. But, obviously, you could restrict yourself from adding a lot of the oil inside your food (smile ).
See this goodness again&... It had been very aromatic and tasty using the home-cooked flavour (ha ha )..
Some of the Fried Carrot Cake counts about 450 kcal.
Tips. I acquired the readily made and packed chilled carrot cake from NTUC Extra. It is also present in a number of other supermarkets in Singapore.
* If you discover the carrot is simply too sticking, increase the oil to fry.
* Steep the Chai Po for extended time, to be able to eliminate its high salt content. Perform a taste check up on the steeped Chai Po. If you discover the Chai Po continues to be taste salty enough for you personally, do omit the extra salt content of fish sauce and lightweight soy sauce within the cooking.
* The quantity of salt content (i.e. fish sauce and lightweight soy sauce) can be adjusted the way you like. Different individual has different tolerance level for salt. To guarantee the best right taste, add some amount in phases. Do taste check. **Because of Frederick for getting this up!
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