Singapore Fried Carrot Cake

Be the first to rate

(No Ratings Yet)

Loading...

This beloved Singapore hawker dish is a smoky, savory stir-fry of cubed radish cake pan-fried until crisp and tossed with eggs, garlic, and preserved radish. Despite its English name of 'carrot cake,' there is no carrot involved; the cake is made from daikon radish, which gives it a subtle sweetness. Best enjoyed piping hot with a side of sambal chili at any hawker center.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 4 gSugar
• 14 gProtein
• 920 mgSodium
• 380 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Stir-Fry

• 1.5 lbs (700 g) prepared radish cake, cut into 1-inch cubes
• 4 large eggs, lightly beaten
• 6 cloves garlic, finely minced
• 2 tablespoons preserved radish, chopped
• 2 spring onions, white and green parts sliced
• 1/2 cup fresh bean sprouts, rinsed
• 1 fresh red chili, thinly sliced (optional)

For the Seasoning

• 3 tablespoons vegetable oil, divided
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 2 tablespoons water
• Sambal chili paste, for serving

Directions

1. Heat 2 tablespoons of the vegetable oil in a large wok or non-stick skillet over medium-high heat until shimmering. Add the radish cake cubes in a single layer and pan-fry undisturbed for 3 to 4 minutes until a deep golden crust forms on the bottom.
2. Flip the cubes carefully and continue to fry for another 3 to 4 minutes until crispy and golden on all sides. For the crispiest result, fry in two batches so the pan is not crowded. Transfer the fried cubes to a plate.
3. Add the remaining 1 tablespoon oil to the wok. Stir in the minced garlic and chopped preserved radish and fry for 30 seconds until aromatic but not browned.
4. Push the garlic mixture to one side of the wok. Pour in the beaten eggs and let them set undisturbed for 20 seconds, then roughly scramble and combine with the aromatics.
5. Return the fried radish cake to the wok and add the bean sprouts, spring onions, and sliced chili. Pour in the dark soy sauce, light soy sauce, sugar, white pepper, and water.
6. Toss everything together over high heat for 2 to 3 minutes until the seasonings coat the cake evenly and the bean sprouts just begin to wilt. Work quickly to keep the crispy crust intact.
7. Taste and adjust with a splash more light soy sauce if needed, then transfer to a serving plate. Serve immediately with sambal chili paste on the side for stirring in.

Cook’s Notes

• For the crispiest texture, avoid crowding the wok; fry the radish cake cubes in two batches so each piece develops a proper crust.
• A well-seasoned carbon-steel wok or heavy non-stick skillet works best to prevent sticking and to achieve an evenly golden sear.
• To make the radish cake from scratch, steam 600 g grated daikon mixed with 150 g rice flour, 30 g cornstarch, and 1 teaspoon salt for 45 minutes until set, then chill overnight before cubing.
• Serve immediately, as the contrast between the crisp outside and soft inside of the cake is essential to the dish's signature texture.
• For a vegetarian version, skip the preserved radish and add an extra clove of garlic; confirm your radish cake contains no dried shrimp or pork.

You might also like

Desserts

Singapore Mountain Shaved Ice with Red Beans and Palm Seeds

Asian

Singapore Stir-Fried Flat Rice Noodles with Prawns and Chinese Sausage

Asian

Classic Singapore Kaya Toast with Soft-Boiled Eggs

Asian

Singapore-Style Coconut Rice with Sambal and Crispy Anchovies