Fried Carrot Cake @ Redhill

Fried carrot cake or commonly known as "Chye Tow Kway" in Singapore, is normally taken as breakfast. To make the carrot cake, shredded white radish and rice flour are mixed with water to form a thick mixture and then steam to form the carrot cake. The carrot cake is then cut into smaller pieces and fried with diced garlic, chye poh (preserved salted radish), spring onion and eggs.

There are 2 version of the carrot cake, "bai" or "white" and "hei" or "black". The different is that sweet black soy sauce is added to fried the carrot cake for the black version, so it taste sweeter than the white version. I personally like the white version, as the original taste of the radish and fragrance of the egg will maintain. The sweetness of the black version normally covered up the fragrance of the egg. If you can take spicyness, you can request for chilli paste to be added.

This fried carrot cake stall at Redhill Hawker Centre is worth trying. For a S$2.00 plate of carrot cake, the amount of egg and chye poh that fried with the carrot cake are rather generous. But some people might feel that the fried cake cake is a bit too saltish due to the amount of chye poh. The stall owner fried the carrot cake rather well, the carrot cake is still tender while the egg is crisp and not burnt. But be prepare to wait, as the queue could be rather long during breakfast hour.