Carrot Cake

Carrot Cake

Description:
In Singapore, carrot cake refers to fried radish cakes. It is made of rice flour and white radish, stir fried with eggs, garlic, spring onions, and occasionally, dried shrimps. There are two variations to the carrot cake in Singapore - the 'white carrot cake' and the 'black carrot cake'. The former does not use sweet soy sauce and is fried on top of a beaten egg to form some sort of a crust. The latter uses sweet soy sauce and the beaten egg is simply mixed in.

Trivial:
A common dish of Teochew cuisine, Malaysia's fried carrot cake usually exist in large slabs and is steamed before it is fried whole. In Singapore, it is commonly cut into smaller pieces.

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