Unlike its Western counterpart, this Asian carrot cake absolutely has got no carrots in it at all. Not a single trace. Zero. Zlich. In fact, it is traditionally made using shredded daikon/ white radish. I have no idea how it got its name nor its origins. All I know is that it’s a scrumptious dish that you can have at any time of the day. 😉
This was finally put together after recalling the numerous times I’ve stood in line, watching the cook preparing our orders behind the glass wall…
- Pre made carrot cake
- 3 cloves minced garlic
- 3 sprigs spring onion (white part)
- 2 tbsp “chai poh” (pickled turnip)
- 1 tbsp red chili paste
- 3-4 tbsp sweet soy sauce
- 1-2 tbsp dark soy sauce
- 2 eggs (beaten)
- Garnish: chopped green part of spring onions
- Cut the premade carrot cake into small rectangular bits.
- Heat up about 2 tbsp oil in non stick pan. Add the rectangular bits and fry till it changes colour lightly.
- Add minced garlic and spring onions. Mix well. Then add chili paste, both soy sauce, chai poh. Mix well. Adjust the taste and the colour to your preference.
- Move the fried bits to one side and pour the beaten egg. Scramble the egg and gradually mix the whole thing together.
- Add the green part of the spring onions. Mix well.