Chef Ho from Carlton Hotel showed how he transformed fried carrot cake, a humble street food into a fancy rendition.
Fried Carrot Cake
Fried carrot cake always brings back fond memories. It was my favourite dish during my childhood. Back then, two types of eggs – duck and chicken, were used for the dish. Trust me. The eggs made a big difference in taste. The dish, in the past, was almost exclusively dark and made with a secret cocktail of sweet and savoury dark sauces.
The dish stood the test of time. Fried carrot cake has evolved and now comes in variants of white, black, and black and white. The dish remains a hugely popular hawker food in Singapore. White carrot cake is my pick now. It does not have the dark sauces but really tests the skills of the chefs to produce this fragrant omelette-like dish.