Fried carrot cake is the English direct translation of this Teochew (dialect) cuisine consisting of stir-fried dices of radish cake which is just steamed rice flour mixed with shredded pieces of white daikon. The alternate name for this delicacy in Singapore and Malaysia is Chai Tow Kway. There are 2 places I would go for this popular street food, Tiong Bahru Market and Telok Blangah Drive. There are many other places that serve great Chai Tow Kway but mostly its just preference of taste. There are 2 versions to it: the black one uses sweet sauce whilst in the white version, the carrot cake is fried on top of a beaten egg to form a browned, crispy and fragrant layer. Both are good, but sadly contain no nutritious value. My sketch shows the stall that I frequent for this tasty breakfast for the last 10 years. I know this aunty who fried the best carrot cake in my own opinion. Finally I sketched her after having it and that made her day. I promised to make a copy of this sketch so she can hang it on her stall front.
Posted on: Sun, 20 Jul 2014 14:23:09 +0000
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