Thursday, October 13, 2011

Fried Carrot Cake Black Version (菜头粿)

Hubby and I have always wanted to try out this popular hawker delight.  He got the chance finally and made two versions, the white version and the black version.  I followed the Rasa Malaysia method of steaming the radish first before frying and adapted its recipe to my own taste.  The following ingredients are good for 4 servings.  Here is the black version.

Ingredients for steaming
for 4 servings
1 medium-sized radish/daikon (about 550g grated) + 50ml water
220g rice flour
280g ml water
pinch of salt

  1. Add 50ml water to the grated daikon and steam for 20 - 30 minutes over low heat or until they turn slightly translucent.
  2. Combine rice flour, water and salt in a large bowl and stir to mix well.
  3. Add steamed radish to the flour mixture and mix well.
  4. Pour radish mixture in a large pan and steam for about 30 - 40 minutes over high heat.  Let cool and store in the refrigerator for frying the next day.

Ingredients for frying
for 2 servings
2 tbsp oil
2 tbsp preserved radish (chai por)
2 small eggs - lightly beaten
3 cloves garlic - minced
1 tsp fish sauce
2 tbsp thick sweet soy sauce
dash of white pepper
1 tsp sambal belachan
1 stalk green onion - cut into small pieces for garnishing

  1. Steep the preserved radish in a small bowl for 5 - 10 minutes.  Rinse a couple of times and chopped into small pieces.  Set aside.
  2. Divide the steamed carrot cake into halves and cut this half into small pieces.
  3. Add 1 tsp oil in a non-stick pan and fry the chopped preserved radish until aromatic.  Add minced garlic and fry till garlic turns light brown and aromatic.  Set aside.
  4. Add 1 1/2 tbsp oil to the pan and fry the diced carrot cake over medium heat for about 5 - 10 minutes or until it turns lightly browned.
  5. Add the fried garlic mixture to the pan and fry to combine well.
  6. Drizzle fish sauce and thick soy sauce and do a quick stir fry.  Add a dash of pepper.  Add chilli sauce and mix well.  Add a bit of water if mixture appears too dry.
  7. Pour the beaten eggs over the radish cake and let the eggs set a bit before flipping over.
  8. Carrot cake is ready when you can smell its aroma. Transfer to a serving plate and sprinkle some chopped green onion.  Serve hot.

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