Disclosure Policy: This policy is valid from 16 July 2011 This blog is a personal blog written and edited by me. This blog does not accept any form of cash advertising, sponsorship, or paid topic insertions. However, we will and do accept and keep free products, services, travel, event tickets, and other forms of compensation from companies and organizations. This blog abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content. The owner(s) of this blog is not compensated to provide opinion on products, services, websites and various other topics. The views and opinions expressed on this blog are purely the blog owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. This blog does not contain any content which might present a conflict of interest. To get your own policy, go to http://www.disclosurepolicy.org
AHHHH - IT’S INTERNATIONAL BACON DAY!
Now look at these bacon pictures.
Grilled Bacon-Wrapped Corn on the Cob: Do we...
In Singapore when we talk about “carrot cake”, the next phrase that comes with it is “black or white?”. And of course we are talking about the savoury kind, not the dessert, actual cake with cream cheese frosting type of carrot cake.
To be accurate, it is actually suppose to be called radish cake, or affectionately known as “Cai tao kueh” This is made with white radish, shaped like a massive white carrot or also known as the Japanese Daikon. It has a faint peppery taste, way milder than the small red/yellow kind.
The basic recipe for this cake is to shred heaps of radish and rice flour mixture, which is then steamed until it forms a giant savoury cake. Add in a bit of carrot, wax sausages (I would call it the asian chorizo), dried shitake mushrooms, coriander, dried shrimp if you want to make life easier later by pan frying slices of it as a snack, or Dim-Sum style.
Cross sectional slices of what it looks like after steaming for 40mins: I tend to cut the radish instead of shredding it so as to keep the texture when I pan fry the slices.
Beautiful colours. (I forgot the shitake mushrooms!)
So, there are 2 options what to do with the cake.
1) Pan fry until crispy and served with sweet soy sauce.
2) White Carrot cake: Stir fry with egg, prawns and preserved radish, drizzled with fish sauce.
If you want the black carrot cake, fried in egg and dark soy sauce, just shred the radish finely and keep the recipe simple.
Option 1! I love sweet sauce. =D It’s a huge bottle of sweet soy sauce and I wonder when I’ll ever finish that.
Option 2! Great recipe here: http://xinfully.wordpress.com/2011/08/03/fried-carrot-cake-or-chai-tow-kway/
Do NOT be overly generous with fish sauce. I nearly gave myself hypertension by blindly giving a few good lashings of it. Also, to play it safe, always soak preserved radish in water for 10mins before use.
Option 3: Black Carrot cake - Similar to white carrot cake, except that it is only fried in egg, garlic, spring onions and indonesian kechap manis (sweet soy sauce).
I would reccomend Singaporeans residing overseas to try making cai tao kueh as it is actually quite easy. My British colleagues seem to like it too. =]