The stall has no name, it only has "Fried Carrot Cake" on the signboard and the stall owner is a friendly Uncle. He started helping his father since young before eventually took over the stall from him. He is still making the carrot cake though no longer using the wood fire but gas to steam them. Though there is a difference in taste and texture, however, the standard is still well up kept and not changed since yesteryear. The secret to a good carrot cake is none other than the control of the proportion of water and temperature. When it is cut, the texture is firm and not mushy with a fragrance of radish, soft and bouncy, not sticky. The fried garlic is also painstakingly handmade.
There is the selection of white and black carrot cake for $3.00, $3.50 and $4.00. I decided to go with the black version at $3.50 and requested to have it with extra chilli. While waiting for my order, I said, "This is my first time that came across your stall in operation and I have been here on a regular basis." He said, "I usually closed early during the weekdays. It is always quiet after the morning in this food centre but I will open for longer hours during the weekends." While cooking, the Uncle asked, "with extra chilli?" I nodded then asked, "Is it going to be very spicy?" He answered, "I would think so." And, I said, "In this case, just go easy with the chilli." Uncle replied, "I have been here for 35 years and you have not eaten before?" I smiled and nodded my head again. I asked, "Most of your customers are regular?" Uncle smiled and said, "Mostly".
There is the selection of white and black carrot cake for $3.00, $3.50 and $4.00. I decided to go with the black version at $3.50 and requested to have it with extra chilli. While waiting for my order, I said, "This is my first time that came across your stall in operation and I have been here on a regular basis." He said, "I usually closed early during the weekdays. It is always quiet after the morning in this food centre but I will open for longer hours during the weekends." While cooking, the Uncle asked, "with extra chilli?" I nodded then asked, "Is it going to be very spicy?" He answered, "I would think so." And, I said, "In this case, just go easy with the chilli." Uncle replied, "I have been here for 35 years and you have not eaten before?" I smiled and nodded my head again. I asked, "Most of your customers are regular?" Uncle smiled and said, "Mostly".
The handmade carrot cake was poured into the big frying pan from the metal tin. The Uncle quickly smashed it up using the spatula and spread it out evenly to lightly charred those small pieces of carrot cake before added in the beaten egg. It was then served on a disposable plate with a plastic fork. The first mouthful was delightful, it was soft and not greasy, with a well-balanced level of sweetness and saltiness as well as a slight eggy flavor. It did not even serve with the chopped spring onions like the others out there. It is served the traditional way, the same way that it has been served since decades ago.
FRIED CARROT CAKE
590 Upper Thomson Road #01-14 Sembawang Hills Food Centre SINGAPORE 574419
Operating Hours: 7.00 am to 11.30 am (Mon to Fri) / 7.00 am to 6.00 pm (Sat & Sun)
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