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Hed Chef
Have your carrot cake and eat it
By Hedy Khoo
January 31, 2011
TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
DANGLE this carrot cake to catch yourself a golden rabbit this lunar new year.
Hop to it and start shredding those radishes and carrots. It's a good way to work those biceps and get the adrenaline pumping.
Then turn the heat up with a steamy hot wok bath and cook up a tender-tasting tin of carrot cake to capture a man's heart.
This is one tasty treat which may get you your very own honey bunny to cuddle up to.
Once you have successfully lured your rabbit into the cage, remember to shut the trap door... after you have confiscated his hongbao, of course.
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Fried Carrot Cake
Location: kitchen culture at Leng Kee Road. Make-up and hair: Marge Irwan from Make Up For Ever Academy (Tel: 6333-0678).
Ingredients
2 large radishes, shredded
1 carrot, shredded
50g dried shrimp
6 dried shitake mushrooms
150g Chinese sausage, diced
10g fried shallots
500g fine rice flour
700ml water
5 tbsp canola oil
Seasoning
3 tsp salt
1/2 tsp white pepper
For frying
Plate of cubed carrot cake
2 tbsp pickled radish (chai po)
1 clove garlic, minced
1 egg
1/2 tsp sesame oil
1/2 tsp light soya sauce
dash of pepper
2 tbsp canola oil
Spring onion for garnish
Method
Soak the dried mushrooms in hot water until soft, then dice.
Heat 2 tbsp of oil and fry dried shrimp, mushrooms and Chinese sausage to golden brown. Remove from wok and set aside.
Heat 2 tbsp of oil and add the shredded carrot and radish. Cover and allow to cook for 10 minutes, stirring occasionally. Add the fried dried shrimp mixture. Cover again and allow to cook for another 5 minutes.
Mix the water with the rice flour and stir into a smooth paste. Pour radish mixture into flour mixture and mix thoroughly.
Take a baking tin and oil with 1 tbsp of oil. Pour in the mixture and steam for an hour.
To fry, heat wok with 2 tbsp of oil. Fry the carrot cake pieces. Add the garlic and pickled radish.
Beat the egg and add the sesame oil, soya sauce and pepper.
Add the egg mixture into the pan and stir-fry with the carrot cake. Once the egg is cooked to a crisp golden brown, serve the fried carrot cake garnished with spring onions.
Hed Chef
Have your carrot cake and eat it
By Hedy Khoo
January 31, 2011
TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
DANGLE this carrot cake to catch yourself a golden rabbit this lunar new year.
Hop to it and start shredding those radishes and carrots. It's a good way to work those biceps and get the adrenaline pumping.
Then turn the heat up with a steamy hot wok bath and cook up a tender-tasting tin of carrot cake to capture a man's heart.
This is one tasty treat which may get you your very own honey bunny to cuddle up to.
Once you have successfully lured your rabbit into the cage, remember to shut the trap door... after you have confiscated his hongbao, of course.
--------------------------------------------------------------------------------
Fried Carrot Cake
Location: kitchen culture at Leng Kee Road. Make-up and hair: Marge Irwan from Make Up For Ever Academy (Tel: 6333-0678).
Ingredients
2 large radishes, shredded
1 carrot, shredded
50g dried shrimp
6 dried shitake mushrooms
150g Chinese sausage, diced
10g fried shallots
500g fine rice flour
700ml water
5 tbsp canola oil
Seasoning
3 tsp salt
1/2 tsp white pepper
For frying
Plate of cubed carrot cake
2 tbsp pickled radish (chai po)
1 clove garlic, minced
1 egg
1/2 tsp sesame oil
1/2 tsp light soya sauce
dash of pepper
2 tbsp canola oil
Spring onion for garnish
Method
Soak the dried mushrooms in hot water until soft, then dice.
Heat 2 tbsp of oil and fry dried shrimp, mushrooms and Chinese sausage to golden brown. Remove from wok and set aside.
Heat 2 tbsp of oil and add the shredded carrot and radish. Cover and allow to cook for 10 minutes, stirring occasionally. Add the fried dried shrimp mixture. Cover again and allow to cook for another 5 minutes.
Mix the water with the rice flour and stir into a smooth paste. Pour radish mixture into flour mixture and mix thoroughly.
Take a baking tin and oil with 1 tbsp of oil. Pour in the mixture and steam for an hour.
To fry, heat wok with 2 tbsp of oil. Fry the carrot cake pieces. Add the garlic and pickled radish.
Beat the egg and add the sesame oil, soya sauce and pepper.
Add the egg mixture into the pan and stir-fry with the carrot cake. Once the egg is cooked to a crisp golden brown, serve the fried carrot cake garnished with spring onions.
