I used to like the version of Singapore style fried carrot cake with sweet and dark soy sauces (i.e. the darker version). It’s a lot sweeter and the darker it is, the deeper the flavour. However, as I grow older and got to the age beyond thirty, I learnt to appreciate the lighter version more. This version tastes a lot lighter and simpler. The peppery and eggy flavours become more distinct and they combine to effect a more flavoursome dish of carrot cake stir-fry. I like that I am able to identify all of these flavours in the lighter version, compared to the darker one which is mostly overwhelmed by the flavour of the sweet and dark soy sauces.
