🇸🇬 Singapore recipe
Carrot Cake
Singapore Carrot Cake has nothing to do with carrots. The name comes from the Hokkien and Teochew word for radish, as the dish is made from steamed white radish cake cut into cubes and stir-fried with garlic, egg, and preserved radish. It comes in two styles: the white version is savory and eggy, while the black version is caramelized with dark sweet soy sauce. Both are quintessential hawker fare.
Prep10 mins
Cook15 mins
Serves2
Difficultymedium
Ingredients
- 500g white radish cake (store-bought or homemade), cut into 2cm cubes
- 3 eggs, lightly beaten
- 4 cloves garlic, minced
- 2 tablespoons preserved radish (chai poh), rinsed and chopped
- 3 tablespoons vegetable oil
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons dark sweet soy sauce (for black version only)
- White pepper to taste
- 2 spring onions, chopped, for garnish
- Sambal chili for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 300
- Protein
- 8 g
- Carbs
- 32 g
- Fat
- 16 g
