Fried Carrot Cake
(Also known as Chye Tow Kueh)
 No, this has nothing to do with carrots as you know them, nor is it related to the carrot cake that is found in bakeries.
Singapore's Fried Carrot Cake is made from rice flour and 'white carrot', or radish, which is quick-fried with soy sauce, eggs, garlic and delightful bits of pickled radish (chai poh). If you like it slightly sweet, there is the 'black' version of Fried Carrot Cake, which uses sweet black soy sauce. If you prefer it more savoury, ask for the 'white' version which omits the sweet sauce.
The result is a tasty and satisfying meal which makes a good breakfast or supper.
Rumour has it that local gangsters do not consume Fried Carrot Cake, no matter how much they might crave it. Apparently, white radish slows down the body's healing process, and being gangsters, there is plenty of need for quick healing!
"At 3 a.m., after leaving the club, my friend brought me to eat carrot cake. Strange time for cake, I thought, until I discovered this local treat is a savoury dish served hot. And FRIED - perfect after a big night out!" says Anthony Smithers, designer, Australia.
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Published
on 11th June, 2004 |
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