My grandma is a huge fan of carrot cake. She either eats this or chee cheong fan. Her heart wavers among these two but I think she just likes her food really sweet.
I went fairprice and saw pre-packed radish for stirfrying and i thought it would be a good idea to try something I thought I would never cook.
Ingredients
- 480g carrot cake (for stir-frying)
- 2 tbsp oil
- 1 tbsp sweet sauce
- 1-2 tsp fish sauce (depending on how salty you want it to be)
- 1 tbsp chopped garlic
- dash of White pepper
- 2 eggs, beaten
- 1 tbsp chai poh (preserved turnip)
- 2 stalk spring onion (chopped)
Directions
- Chop carrot cake into pieces
- Heat oil in wok and fry carrot cake till slightly light brown
- Add chopped garlic and chai poh
- Add pepper and fish sauce and continue stir frying
- Pour eggs over carrot cake and wait till it sets and turn over
- Drizzle sweet sauce over carrot cake and mix evenly
- Serve with chopped spring onions
No comments:
Post a Comment