Fried Carrot Cake

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)
  • Oil
  • Garnish: chopped green part of spring onions


  1. Cut the premade carrot cake into small rectangular bits. 
  2. Heat up about 2 tbsp oil in non stick pan. Add the rectangular bits and fry till it changes colour lightly.
  3. 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.
  4. Move the fried bits to one side and pour the beaten egg. Scramble the egg and gradually mix the whole thing together. 
  5. Add the green part of the spring onions. Mix well. 


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