Cherry & Dennis Helper Habitat
Singapore Fried Carrot Cake
新加坡炒蘿蔔糕
Recipe overview
This home-style version preserves the dish's defining flavours with quantities and heat control suited to a Hong Kong kitchen.
01
Ingredients
Main ingredients
- 600 g, cubed plain radish cake
- 4, whole eggs
- 50 g, rinsed and chopped preserved radish
- 150 g bean sprouts
- 3, sliced spring onions
Stir-fry sauce
- 1 1/2 tbsp soy sauce
- 1/4 tsp white pepper
Frying oil
- 3 tbsp cooking oil
02
Tools
- household hob
- chef's knife
- cutting board
- measuring spoons and jug
- large bowl
- small bowl
- household wok
- wok spatula
- food thermometer
- broad serving plate
- chopsticks
- clean egg bowl
03
Steps
Step 1
Prepare ingredients
Cube the radish cake, rinse and chop the preserved radish, slice the spring onions and drain the bean sprouts; leave the eggs whole until needed.
Step 2
Mix sauce
Combine soy sauce 1 1/2 tbsp and white pepper 1/4 tsp in a small bowl; keep the cooking oil separate.
Step 3
Heat wok
Heat a household wok and add cooking oil 3 tbsp.
Step 4
Brown radish cake
Add plain radish cake 600 g, cubed in one layer and brown several sides.
Step 5
Cook preserved radish
Add preserved radish 50 g, rinsed and chopped and fry with the radish cake until fragrant.
Step 6
Beat and add the eggs
Crack 4 eggs into a clean egg bowl separate from the sauce bowl and beat with chopsticks; push the cake aside, pour in the beaten egg and let it half-set.
Step 7
Fold egg and cake
Turn radish cake through the egg to form irregular curds.
Step 8
Add sauce
Pour in the mixture of soy sauce 1 1/2 tbsp, white pepper 1/4 tsp.
Step 9
Add sprouts and onion
Add bean sprouts 150 g and spring onions 3, sliced; toss quickly over high heat.
Step 10
Check doneness
Confirm hot cake centres, fully set egg reaching at least 75°C, and crisp bean sprouts.
Step 11
Taste
Taste one radish-cake cube and adjust only if necessary.
Step 12
Serve immediately
Transfer Singapore fried carrot cake to a broad home-style plate.
Common mistakes
- Uneven pieces cook at different rates.
- Excessive heat burns the outside before the centre is done.
- Sharing utensils between raw and cooked food risks contamination.
- Adding seasoning before tasting can make the dish too salty.
Tips
Measure and arrange everything first; judge progress by colour, texture and safe centre doneness, not the clock alone.
