關於 fried radish cake singapore ，我們在網路上蒐集到這些相關的討論、資訊與評價

One stall that consistently stood out at Tampines Round Market with its unceasing long queue is Song Han Carrot Cake.

Read more: https://www.misstamchiak.com/song-han-carrot-cake/

Inspired by Singaporeans’ and his own love for curry and a simple good plate of carrot cake, the owner decided to marry the two elements to create a curry-infused carrot cake.

The Fried Carrot Cake With Prawn came with at least 5 pieces of the briny crustacean, lots of eggs, homemade radish cubes and a liberal sprinkling of chye poh. The aromatic spices provided a distinct fragrance to the savory plate, which also carried subtle notes of wok hei.

Address: 137 Tampines Street 11, Tampines Round Market & Food Centre, #01-07, Singapore 521137

🙋🏼‍♀️Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak⁣
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Mdm Tan Soi Mui has been frying up delectable plates of fried carrot cake since more than a decade ago. She prepares her condiments such as the chilli Sauce and garlic herself! Mdm Tan also patiently slices the carrot cake using a string. She mentioned that this will allow her to get thick slices of carrot cake which will not disintegrate upon frying.⁣
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If you like the taste of radish, you might prefer the white version. I could distinctly taste the radish in it. The sourness and spiciness of the homemade chilli made the dish even more delicious! The Chye Poh taste in the black version was a lot stronger than it was in the white. The carrot cake chunks were fried perfectly and evenly coated with a thick dark sauce.⁣
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Read more at:⁣
https://www.misstamchiak.com/le-yi-shi-fried-carrot-cake/
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Le Yi Shi Fried Carrot Cake⁣
Address: Blk 93 Lorong 4 Toa Payoh #01-38, Singapore 310093⁣
Close on Monday & Friday.⁣
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✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak⁣
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Xiong Kee Fried Carrot Cake in Tampines Round Market and Food Centre is run by a father and son duo - #01-17 and #01-29. Yeah 2 stalls, and not many know they are related. Seong (the son) goes for carrot cake hunts on his off day, despite cooking the same dish everyday. ⁣
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The White Carrot Cake had a strong egginess and a lovely fragrance of radish. Bits of cai po provided touches of both sweetness and saltiness. The Black Carrot Cake, on the other hand, was sweeter and smoky. Carrot cake for breakfast, anyone?⁣
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Read more at:
https://www.misstamchiak.com/xiong-kee-famous-carrot-cake/⁣
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Xiong Kee Fried Carrot Cake⁣
Address: 137 Tampines Street 11, #01-29, Singapore 522137⁣
Close on Monday & Tuesday.⁣
⁣
✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak⁣
⁣
🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!

Chwee Kueh (water rice cake) is a breakfast dish commonly eaten in Singapore. The rice cake is made with rice flour and water steamed in a metal mould, giving it its signature shape. It is topped with chai poh (preserved radish) that is flavoured with garlic and soya sauce before being fried in oil. Chilli sauce is usually served on the side.

For my challenge, I visited a specialist Chwee Kueh shop at Taman Jurong to get 100 Chwee Kueh to destroy. The shop is run entirely by an old man who has been making Chwee Kueh for decades and has been at this location for 5 years. His Chwee Kueh is very affordably priced at 5/10 for $1.50/$3. There are more famous and Michelin-awarded places out there, but I want to help less well-known and legacy businesses.

The rice cakes on their own are actually rather bland and light, which is normal for rice cakes as they are meant to act as vessels for the toppings. The preserved radish were very savoury and barely sweet, unlike some of the more famous ones. As they were practically deep fried in oil, it was a very oily and cloying topping. The chilli compensated the heaviness of the topping well, with a lightly spicy and heavily smoky flavour.

At 100 rice cakes weighing around 5KG, it was quite a challenge to complete as the oily and heavy preserved radish got to me quick. While adding the chilli sauce helped, I still had to push myself to complete the challenge. As always, if you order a reasonable portion of 5 or 10, this would be a hearty breakfast to start the day with. Do support local businesses and this old man by visiting his Chwee Kueh shop!

Visit Taman Jurong Chwee Kueh at:

Taman Jurong Food Centre #02-67
3 Yung Sheng Road
Singapore 618499

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Tucked away in a quiet corner of Yishun, 618 Sim Carrot Cake serves up a really unique plate of carrot cake. The preserved radish aka ‘chye poh’ is actually placed separately on the side of the plate. It is crunchy, and not overly salty. Order the one with prawns as the diced prawns were fried together with the carrot cake and chives.

This is probably the best carrot cake in Yishun (and probably in the north).

Address: 618 Yishun Ring Rd, Singapore 760618
Opening Hours: 7am to 2pm, closed on Tuesdays

Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/618-sim-carrot-cake/

Before you get too agitated and wonder why we placed the yam cake on a newspaper, errr actually that’s a printed cooking sheet from Daiso. Haha. Gotcha!

Steamed Yam Cake or some of you may know yam by the name or taro (therefore this dish is known as taro cake / in Chinese known as 芋头糕) is a Chinese savoury snack. The texture of this dish is rather similar to carrot/radish cake abeit much denser. You can either eat it as is after you've steamed it or pan fry the yam cake after steaming. We especially like to pan fry it because it gives the edges a crispy crunch which is a perfect combination with the kueh kueh and moist texture.

See the ingredient list below for your easy reference. Hope you can recreate this yummy dish in the comfort of your home.

We would like to give special thanks to:

La Gourmet for their cast iron wok and Shogun by La Gourmet for their high quality non-stick pan. For those who have been following us for a long time, you would know that we've used these products for almost more than 18 months and they are still in such a good condition. *thumbs up!***

If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These brands are also available in Malaysia, Philippines, Vietnam and Indonesia.

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Jamie
on behalf of Spice N’ Pans

Ingredients:
Makes 8 - 10 servings

6 pcs of Chinese dried mushrooms (soak in 250ml water - retain this soaking liquid)
30g of dried shrimp (soak in 250ml water - retain this soaking liquid)
200g of yam (taro) - cut into cubes
240g of rice flour
45g of tapioca flour or cornflour
1 teaspoo of chicken stock powder
1.5 teaspoons of salt
A few dashes of white pepper
500ml of water
500ml of soaking liquid (as above - used for dried mushrooms & dried shrimp)

Garnishing
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Fried shallots
Fresh red chilli
Spring onion

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If you like this recipe, you might like these too:

Singapore Chicken Satay http://www.youtube.com/watch?v=Xe9_ih...

Singapore Satay Sauce https://youtu.be/uxQw4-8W8xc

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