{"id":10708,"date":"2018-05-05T16:52:27","date_gmt":"2018-05-05T08:52:27","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=10708"},"modified":"2022-04-15T08:16:49","modified_gmt":"2022-04-15T00:16:49","slug":"singapore-style-fried-carrot-cake-black-or-white","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=10708","title":{"rendered":"Singapore Style Fried Carrot Cake &#8211; Black Or White?"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10710 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/01\/Fried-Carrot-Cake-3.jpg\" alt=\"\" width=\"650\" height=\"548\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10711 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/01\/Fried-Carrot-Cake.jpg\" alt=\"\" width=\"650\" height=\"461\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I used to like the version of Singapore style fried carrot cake with sweet and dark soy sauces (i.e. the darker version). It&#8217;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.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">The thing about frying carrot cake at home is that it&#8217;s very difficult to get the &#8216;wok hei&#8217; &#8211; the slightly burnt, charred taste that results from using a large metal wok over a big fire which hawkers are always seen to be doing. But other than that, I guess the good thing about saving that $3 dabao-ing carrot cake when you fry it yourself at home is that you can adapt and add in some textures and vegetables to the dish to turn it into a more wholesome and healthier dish. It is also a very simple dish to do at home, one that takes less than 15min &#8211; so it&#8217;s probably even more convenient and efficient to make this at home yourself than to walk over to the hawker center to bag it back!<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Fish sauce: 1\/2 tbsp<\/li>\n<li>Light soy sauce: 1\/2 tbsp<\/li>\n<li>Sweet soy sauce: 1 tsp<\/li>\n<li>Dark soy sauce: 1 tsp<\/li>\n<li>Oyster sauce: 1 tsp<\/li>\n<li>Water: 2 tbsp<\/li>\n<li>Oil: 2 tbsp<\/li>\n<li>Garlic: 2 cloves, finely chopped<\/li>\n<li>Chai poh (sweet preserved radish): 2 tbsp<\/li>\n<li>Steamed carrot cake: 500g<\/li>\n<li>Egg: 2, lightly beaten<\/li>\n<li>Bean sprout: 80g<\/li>\n<li>Spring onion: 1 stalk, finely chopped (for garnish)<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Combine fish sauce, light soy sauce, sweet soy sauce, dark soy sauce, oyster sauce and water. Set aside.<\/li>\n<li>Heat oil in wok.<\/li>\n<li>Stir-fry garlic and chai poh till fragrant.<\/li>\n<li>Stir in carrot cake and 1.5 tbsp of sauce. Leave to cook on high heat for 2 min.<\/li>\n<li>Pour egg and remaining sauce evenly onto carrot cake. Leave to cook for 1 min.<\/li>\n<li>Stir in bean sprouts. Combine evenly and scoop out onto serving dish.<\/li>\n<li>Garnish with spring onion to serve.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10709 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/01\/Fried-Carrot-Cake-2.jpg\" alt=\"\" width=\"650\" height=\"515\" \/><\/p>\n<p><em><strong>Disclaimer<\/strong><\/em>:<\/p>\n<ul>\n<li>This is supposed to be the darker version of carrot cake. Not sure why the colour is still so light and why I can never get my version to be as dark as those sold at the hawker centers. Is there a secret recipe somewhere that I do not know of??<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n2 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=10708\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I used to like the version of Singapore style fried carrot cake with sweet and dark soy sauces (i.e. the darker version). It&#8217;s a lot sweeter and the darker it is, the deeper the flavour. However, as I grow older &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=10708\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,142],"tags":[613,473],"class_list":["post-10708","post","type-post","status-publish","format-standard","hentry","category-chinese","category-kueh","tag-carrot-cake","tag-stir-fry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"I used to like the version of Singapore style fried carrot cake with sweet and dark soy sauces (i.e. the darker version). It&#039;s a lot sweeter and the darker it is, the deeper the flavour. 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