Fried Carrot Cake, Black and White

Name: Fried Carrot Cake, Black and White (Chai Tow Kway)
Yield: Serves 2
Cuisine: Singaporean
Ingredients: 2 eggs, lightly beaten; 1 tsp fish sauce; 40 g (1⅓ oz) chye poh (salted radish), rinsed to get rid of excess salt; 250 g (9 oz) home-made or store-bought steamed carrot cake, cut into 1-cm (½-in) thick strips; 6 Tbsp pork lard; 20 g (⅔ oz) minced garlic; 2 Tbsp thick sweet sauce, for black version only; 2 Tbsp chopped spring onion (scallion)

Chai Tow Kway

Preparation info

Serves
2

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Black or white? There’s a never-ending debate over which is the preferred version of carrot cake, and we’re happy to say WE DID BOTH. Who needs to make a choice when you can have both?

Ingredients

6 Tbsp pork lard
250 g (9 oz) home-made

Asia
Singapore
Gluten-free
South East Asia
Street Food
Breakfast

Method

Heat 3 Tbsp pork lard in a wok over medium heat. Add carrot cake and pan-fry until lightly crisp and brown on the sides.
Push carrot cake to one side of wok.
Add remaining pork lard, minced garlic and chye poh and stir-fry until fragrant. Mix with carrot cake.
Season with fish sauce. Add eggs.
To make white version, cook unt