A classic hawker fare, our carrot cake recipe is a hot favourite! Why travel to the crowded hawker centre when you can make your very own fried carrot cake in the comfort of your own home. Spicy, with a tang of sweetness, comfort food has never tasted as good as this.
Serves 4-6 Pax
1 Kilogram Pre-made Carrot Cake
5 Cloves Garlic
250 Grams Minced Chicken
1 Stalk Spring Onions
2 Tablespoon Chai Poh
4 Tablespoon Grind Dried Chilli Paste
120 Millilitre Sweet Thick Soy Sauce
3 Pieces Eggs
DICE the pre-made carrot cake.
BEAT the eggs and season with salt and pepper. Mix thoroughly.
CHOP garlic and spring onions.
HEAT 2 tablespoons of oil in a frying pan.
SAUTÉ garlic until fragrant.
ADD grind chillies in the pan and fry chillies until the chilli separates from the oil.
ADD minced chicken in the pan and stir until the chicken is cooked.
ADD in the Chai Poh and stir well.
ADD about 4 tablespoons of the Dark Sweet and Thick Soy sauce.
ADD the cubed carrot cake and mix well.
ADD the beaten egg over the mixture or to the side of the pan (as per liking) and let it cook.
ADD the remaining amount of soy sauce (as per liking).
TOSS everything and mix together evenly.
GARNISH with the spring onions and serve while hot.
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