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Fried Carrot Cake "Cai Tao Kway"

posted Sep 18, 2010, 5:51 AM by Jenny Loh   [ updated Sep 18, 2010, 6:29 AM ]
I've been baking breads for the past 1 year,  and its time to focus some attention to our Asian Delicacy,  to supplement our men here.  It is hard to find such dishes here,  home made is probably a good choice.  Here's the recipe adapted from Jimmy Choo - Singapore Hawker Food.

Cake
350g Shredded White Radish
3 Tbsp chopped dried Shrimps
1/2 Tbsp chopped Garlic

Fry these ingredients with vegetable oil.  Stir fry shrimps and garlic till fragrant,  add in the radish.  Fry till soft.

Seasoning
600ml water
1 Tbsp sugar
1/2 Tbsp salt
Pinch of pepper

Add the sugar, salt and pepper.  Add in water and let boil.

Thickening Glazing (I ran out of rice flour, had to make adustment to the water content.  Original calls for 500g water, 350g rice flour
285g Water
200g Rice Flour  粘米粉
25g Caltrop Starch

Add the thickening glaze into the rest of the ingredients,  it'll thicken fast,  lower the fire a little and stir fast,  till well mixed.

Pour into a square pan (9X9 inch).  To smoothen the top,  add a little oil on the spoon and use the back of the spoon and smoothen.  


Fried Carrot Cake (rightfully should be called Radish Cake)
1/2 pan of Carrot cake - cut to cubes
1/2 Tbsp chopped garlic
100g Preserved dried radish ("Cai Po")
2 eggs beaten
1 Tbsp oyster sauce
3 Tbsp dark soya sauce
Spring onion

In the recipe from Jimmy Choo,  he uses fish sauce and its white,  added belacan chilli paste.  I decided to make it black and without chilli since my son is not a fan for chilli.


Fry the carrot cake first,  put aside.  Fry the chopped garlic,  dried radish till fragrant.  Mix with carrot cake and add in the sauces.  Add in the egg last.



This is probably my 3rd attempt and the taste is a little tad salty.  I might have added a little too much salt,  as the preserved dried radish is quite salty.  


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