Golden Pan-Fried Carrot Cake


 Carrot Cake

Evolution of Carrot Cake

Fried carrot cake, also known as "Chai Tow Kway", is a popular savoury meal that, perplexingly, includes no carrots. It's made from steamed radish cake (a savoury pudding composed of white radish and rice flour), which is then chopped and stir-fried with garlic, preserved radish and eggs. This dish is an essential component of Singaporean hawker culture.

Initially, hawkers would only sell the steamed radish cake. The notion of dicing it and stir-frying it with eggs and chai poh originated in Singapore and became popular in the 1950s and 1960s. It transformed a simple snack into a more substantial and flavourful supper, ideal for the busy port metropolis. The black variant, with its sweet dark soy sauce, is thought to be a later development, responding to local tastes for sweeter, stronger flavours.

White vs Black Versions of Carrot Cake

White Version

The white variant represents the original look. The radish cake cubes are cooked until crispy on the outside, then a sufficient amount of egg is mixed in to create a savoury, chunky omelette. The salty chai poh and fragrant garlic contribute to the largely savoury flavour profile. The texture contrast between soft, almost creamy radish cake and crispy, eggy parts is what makes a good white carrot cake so appealing.

Black Version

The main ingredient in the black version is a thick, black, and sweet soy sauce that is extensively used during the frying process. This sauce caramelises under the heat of the wok, enveloping each piece of radish cake in a sticky, black, and deliciously sweet glaze. The end result is a softer, moister dish with a nuanced flavour that combines sweet, salty, and smoky flavours. It's genuine, unapologetic comfort food. 



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