Thursday, October 13, 2011

Fried Carrot Cake White Version (菜头粿)

Hubby and I have wanted to try out this dish.  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 goes the white 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 eggs - lightly beaten
3 cloves garlic - minced
1 tbsp fish sauce
1 tsp soy sauce
dash of white pepper
pinch of sugar
1 tsp garlic chilli or 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, soy sauce and do a quick stir fry.  Add a dash of pepper and pinch of sugar. 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 it turns into a nice brown colour.  Transfer to a serving plate and sprinkle some chopped green onion.  Serve hot.

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