Fried carrot cake, also called Chai Tow Kway (菜 头 粿), is a dish that’s frequent in Malaysia and Singapore. To not be confused with western carrot cake. Though its title is Carrot Cake, there may be really no carrot in it. The “pastry” cubes seen on this avenue meals video are constructed from a wide range of flours and white radishes.
The dish is usually fried with preserved radish and garlic and sprinkled with egg – on this case a whole lot of eggs – which makes the dish actually egg. Generally the dish is added with a darkish candy sauce, giving it a darker colour. Darkish fried carrot cake is far spicier and sweeter than white. Add sizzling pink pepper to provide the dish a touch of spiciness. The spicy model is unquestionably price a attempt!
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