Singaporean Black and White Carrot Cake
ID: 55b87cd2...
Chef James shares the iconic hawker center dish, 'Black and White Carrot Cake'. Using lard to aromatically stir-fry a generous amount of minced garlic and preserved radish (cai po) as a base, the radish cake (carrot cake) is pan-fried until both sides are crispy. Then, egg and scallions are added and stir-fried. Half is served as 'White Carrot Cake', while the remaining half is seasoned with dark soy sauce to create the 'Black Carrot Cake', allowing you to enjoy two distinct flavors in one meal.
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🍳 Cooking Flow
Cut the radish cake into chunks; stir-fry the preserved radish and plenty of minced garlic in lard until fragrant, then set aside. → Heat oil in a pan and pan-fry the radish cake until the surface is golden brown and crispy. → Return the garlic and preserved radish mixture to the pan, toss well with the radish cake, and season with salt. → Pour in the beaten egg, sprinkle with scallions, and stir-fry until cooked; remove half to serve as the 'White Carrot Cake'. → Add dark soy sauce to the remaining half in the pan and stir-fry until evenly coated to create the 'Black Carrot Cake'.
Cooking Steps
Brief Cooking Order
Cut the radish cake into chunks; stir-fry the preserved radish and plenty of minced garlic in lard until fragrant, then set aside. → Heat oil in a pan and pan-fry the radish cake until the surface is golden brown and crispy. → Return the garlic and preserved radish mixture to the pan, toss well with the radish cake, and season with salt. → Pour in the beaten egg, sprinkle with scallions, and stir-fry until cooked; remove half to serve as the 'White Carrot Cake'. → Add dark soy sauce to the remaining half in the pan and stir-fry until evenly coated to create the 'Black Carrot Cake'.
Introduction
Chef James shares the iconic hawker center dish, 'Black and White Carrot Cake'. Using lard to aromatically stir-fry a generous amount of minced garlic and preserved radish (cai po) as a base, the radish cake (carrot cake) is pan-fried until both sides are crispy. Then, egg and scallions are added and stir-fried. Half is served as 'White Carrot Cake', while the remaining half is seasoned with dark soy sauce to create the 'Black Carrot Cake', allowing you to enjoy two distinct flavors in one meal.
Step 1
Cut the radish cake into bite-sized pieces and set aside.
Step 2
Add preserved radish, lard, and a large amount of minced garlic to a cold pan, then turn on the heat and stir-fry until the garlic is golden; remove from the pan and set aside.
Step 3
Add a moderate amount of oil to the same pan and pan-fry the radish cake chunks until the surfaces are crispy.
Step 4
Add the previously fried garlic and preserved radish mixture back into the pan with the radish cake and sprinkle with a pinch of salt to taste.
Step 5
Whisk the eggs, pour the egg mixture into the pan, sprinkle with plenty of scallions, and stir-fry until the eggs are set and cooked through.
Ingredients List
Important Notes
You must use lard to stir-fry the preserved radish and garlic; this is the key source of the aroma. 🔥
Use a generous amount of garlic so it can perfectly complement the preserved radish and radish cake. 💡
The radish cake should be pan-fried until the surface is 'qia-qia' (crispy and charred), ensuring a texture that is crispy on the outside and soft on the inside. ⚠️
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