Who took the carrot from the carrot cake?

It's a carrot cake but without the carrots and the cake batter.

🐇"Eh...What's up, doc?", the carrot-luvin' bunnies would likely ask.

In these times of fake news and filtered data, let me just confirm that this is legit. 👌

Here in Singapore, the delicious dish called "Carrot Cake" has absolutely no resemblance to the Western carrot cake. 😁 A perfect example of how fascinating food gets from different parts of the world.

Exhibit:

Carrot Cake of SouthEast Asia versus Carrot Cake of the West

source: https://www.foodnetwork.com/recipes/carrot-cake-recipe-recipe-2011777

They are literally world's apart!

The unique misnomer came about because of:

a loose English-from-Hokkien translation of "radish pastry" of a dish called "chai tow (carrot or radish) kway (cake)

Radish, one of its main ingredients, can also refer to a carrot, literally "red radish" in Southeast Asian countries. -Wikipedia

I would describe it as an Asian take to the classic scrambled eggs. It is a staple signature dish of Singapore, sold in all types of places - from busy hawkers, quaint food shops, and stylish restaurants.

Anyone can recreate this in their own kitchens when the cravings strike, it really is fairly easy to make. If you can make scrambled eggs, you can definitely ace this cake too!

🍳 Ingredients

2 tbsp cooking oil
1 knob ginger - minced
1 steamed radish cake - cubed
5 eggs - scrambled
4 tbsp soy sauce
spring onion / leek - sliced thinly

🍳 Steps
In a pan, heat the oil on medium heat.
Add the ginger and saute.
Add the radish cake and saute until slightly browned on the edges
(going for some crispy texture here)
Add the soy sauce and mix well.
Add the eggs and stir gently.
Add dash of pepper, to taste. (optional)
Top with spring onions.

Serve warm and enjoy!

💡 Learned from: Spice N Pans Carrot Cake (4:43)

Comments

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