I waited while he was at work. He pan fried those pieces of unevenly cut carrot cake first then added in the preserved radish and continued to pan frying it. He added in the dark sweet sauce. He then finished it off by adding in the beaten egg and pan fried it for a little longer. He removed it from the wok, served it on the plate then topped it with bits of chopped green onions before handled it to me.
I was happy to receive my plate of fried carrot cake. I could smell the distinctive aromatic smell while walking back to my table. I used the plastic fork to pick up a piece of carrot cake with bits of egg and had the first mouthful. The texture of the steamed carrot cake was moist with a desired softness.
It has got a good amount of egg added to give it a likeable eggy taste that nicely complemented the taste of dark sweet sauce as well as the preserved radish to give it the perfect flavour.
Though it might not be the best tasting fried carrot cake that i ever eaten but that old school taste is indeed memorable. I really enjoyed the simple taste. Such nostalgia taste somewhat brought back the fond memories of those growing up days.
CHWEE KUEH . FRIED CARROT CAKE
69 Geylang Bahru
#01-2953 Geylang Bahru Food Centre