Saturday, 11 December 2010

Carrot Cake

Carrot Cake is one of my favourite snack! My sis' too (too bad someone's not back in town eh?:P) It is also the star of another dish, Fried Carrot Cake or Char Kueh Kak :P Since I'm bored and all alone in the house especially when my greedy and mischievous puppy is asleep after yet another full meal, I decided to make use of my free afternoon to cook this :D

The Radish Cake
1 medium radish (about 680g) - grated tediously using manual labour by yours truly + 50ml water
200g rice flour
250ml water
1 tsp salt (I would suggest more cos I used this much and my radish cake isn't salty enough)
**If you are not planning to fry it Penang style, then I would suggest adding 1-2 chinese sausages (chopped finely) and a handful of dried small shrimps ('mashed' using the stone thingie)

1. Over a very low flame, stir grated radish + 50ml water in a non stick pan. About 30 mins, or until radish turns translucent. Remove and allow to cool.
1 (a) If you are using the sausages and shrimps, steam or pour hot water over the chinese sausages to remove the plastic thingie around it. before chopping them up. After washing the dried shrimps, mashed them like mentioned above. Use a lil oil,  fry the chi sausages and the fried shrimps till fragrant and/or lightly golden. Remove and cool.
2. Combine rice flour, salt and water. Mix well to combine.
3. Add rice flour solution to cooled grated radish. Stir and mix before pouring into a metal container for steaming.(Add the chi sausages and fried shrimps too if you are using them).
4. Steam on high for about 1 hour. Leave it until completely cool (best overnight in the refrigerator), so that the radish cake firms up. It will be easier to handle too, as it will not stick to the knife when you’re cutting.
5. If you are just doing the carrot cake (with chi sausages n dried shrimps), then cut them into squares and fry them up. powder a little with some corn flour :))
6. If you are making kueh kak like me, refer below:

(Enough for three)
Half of the plain carrot cake made above
A small cup of chai poh 
2 cloves of garlic (minced)
5 eggs (hahhaa, I like mine with lotsa eggs) PS: duck eggs would be even better but Miri only sells salted duck eggs and not normal duck eggs, wonders why...
Dark Soy Sauce
Oyster Sauce

Note: I would suggest using the traditional wok, cos non stick pan fails to make my radish cake burn ><

1. Heat up oil, add in carrot cake, fry till brown.
2. Add in garlic and chai poh, fry till fragrant
3. Add in eggs
4. Add Dark Soy and Oyster Sauce and fry to get them even. Oyster Sauce is about 2 tbsp, Dark Soy till you get all the carrot cake dark. Pepper to taste
5. Garnish with spring onions or coriander. :P



Related Posts Plugin for WordPress, Blogger...