Plain carrot cake 
Ingredients
500g of radish grated
2 cups of rice flour
2 cups of water
1 tsp salt
2 tbsp oil
Method
1) Grease a 7 " round tin and heat up a steamer.
2) Heat the skillet and add in oil. When the oil is heated up pour in the grated radish.
3) Stir fry the radish for around 15min until the radish is soft and the fluid has dried.
4) Pour rice flour and salt into a mixing bowl and pour in the water. Mix the flour and water well.
5) Add the fried grated radish into the flour mixture and mix well.
6) Pour the mixture into the greased tin.
7) Put the tin into the steamer and steam for 50 min, or until the centre has solidify.
8) Leave the cooked carrot cake to cool down completely before covering the tin with a plastic wrap and chill in the fridge.
9) Leave it over night or at least 8 hours.
Ingredients for frying the carrot cake
2 tbsp chai bor ( preserved radish)
1 garlic chopped
2 tbsp oil
Spring onion chopped
2 eggs beaten
3 tbsp fish sauce
1 tsp sweet sauce
1 tbsp black sauce
some pepper
Method
1) Dislodge the carrot cake from tin and cut into cubes of 3 cm each.
2) Heat up the oil in a frying pan, add in the garlic and chai bor, stir fry till fragrant.
3) Add in the carrot cake cubes, stir fry for 3 mins.
4) Make a well in the middle of the carrot cake cubes and add in the eggs.
5) Fry the cubes and eggs together till well mixed.
6) Add in the fish sauce, pepper, sweet sauce and black sauce.
7) Make sure the carrot cake is well coated with the sauce.
8) Add in the spring onion, switch off the fire and stir the spring onion into the carrot cake.
Note: Make sure the carrot cake is almost ready before adding the sweet sauce and black sauce or else the carrot cake will become bitter. If you are replacing the fish sauce with soya bean sauce, you should mix it together with the black sauce and sweet sauce first before adding to the carrot cake. This should also be done only when you are sure the carrot cake is already cooked.
No comments:
Post a Comment