Where are the carrots in Fried carrot cakes nowadays !!

[king_of_abalone]

Bukit Timah 7 mile hawker centre there's 2 famous stalls.......think they still make their own cake to fry

Chocolate cake ah?

 

[Narong Wongwan]

Chocolate cake ah?

Carrot Cake la........must steam first then take and fry mah

 

[Fishypie]

Bukit Timah 7 mile hawker centre there's 2 famous stalls.......think they still make their own cake to fry

Oh, just watched that Mother & daughter team on Ch8 2 nights ago..aLso Lots of eggs they hantam inside !

 

[king_of_abalone]

Oh, just watched that Mother & daughter team on Ch8 2 nights ago..aLso Lots of eggs they hantam inside !

Wow eat liao sure produce a lot of semen.

 

[Hans168]

From having a decent pLate of fried carrot cake, many hawkers have degenerated them into
fried eggs' cakes.:(Gone are the days when an optimaL ratio of 75% carrot cake+25% eggs wouLd
make one cLamour for more.Now it's Like the other way.Fried carrot cakes have become too eggy.
Same goes for fried oyster omelette.There was more of the speciaL starchy hoon than eggs then..
Why?. The reason is, cost of raw eggs are far cheaper than the carrot cakes as suppLied by the manufacturers..knn.

Worse still......... the rice cake has more starch than rice for obvious reasons incl factory bought instead of DIY in the past. Money want to make a lot but cutting corners hoping like hell you won't notice.

In the past Tanglin Pau used to be superb till they get their paus from factory without quality control at all........... result? biz dropped like hell & they are now history. Stupid and greed assholes.

Let's screw those who are unfair in their dealings with us!!!!!!!!!!!

 

[streetsmart73]

From having a decent pLate of fried carrot cake, many hawkers have degenerated them into
fried eggs' cakes.:(Gone are the days when an optimaL ratio of 75% carrot cake+25% eggs wouLd
make one cLamour for more.Now it's Like the other way.Fried carrot cakes have become too eggy.
Same goes for fried oyster omelette.There was more of the speciaL starchy hoon than eggs then..
Why?. The reason is, cost of raw eggs are far cheaper than the carrot cakes as suppLied by the manufacturers..knn.

hi there


1. ah fish!
2. aiyoh! get real.
3. stop dreaming leh.
4. that would be in the 60s or 70s!

 

[Fishypie]

Worse still......... the rice cake has more starch than rice for obvious reasons incl factory bought instead of DIY in the past. Money want to make a lot but cutting corners hoping like hell you won't notice.

In the past Tanglin Pau used to be superb till they get their paus from factory without quality control at all........... result? biz dropped like hell & they are now history. Stupid and greed assholes.

Let's screw those who are unfair in their dealings with us!!!!!!!!!!!

Same goes for Tanjong Rhu pau..they onLy make the paus in the coffeeshop for show.The rest of the fan choy,Mai Kai, etc are from some centraL kitchen somewhere ..

 

[Fishypie]

hi there


1. ah fish!
2. aiyoh! get real.
3. stop dreaming leh.
4. that would be in the 60s or 70s!

Not reaLLy, as recent as earLY 2000's stiLL have; but certainLY the numbers is dwindLing down..

 

[NoNewsGood]

Carrot cake is a bad English translation to begin with.

Chye Tow Kway NEVER had any carrot inside. It should be mooli, a kind of raddish.

The confusion starts when in Mandarin, Chye Tow Kway is 萝卜糕 (luo bo gao; literally "raddish cake"). There are 红萝卜 (hong luo bo; red raddish = carrot) and 白萝卜 (bai luo bo; white raddish = mooli).

Since the commonly known translation for 萝卜 is "carrot" instead of "mooli", Chye Tow Kway is called "carrot cake" which is a direct (albeit bad) translation of the Mandarin name 萝卜糕 (luo bo gao).

 

[Fishypie]

Carrot cake is a bad English translation to begin with.

Chye Tow Kway NEVER had any carrot inside. It should be mooli, a kind of raddish.

The confusion starts when in Mandarin, Chye Tow Kway is 萝卜糕 (luo bo gao; literally "raddish cake"). There are 红萝卜 (hong luo bo; red raddish = carrot) and 白萝卜 (bai luo bo; white raddish = mooli).

Since the commonly known translation for 萝卜 is "carrot" instead of "mooli", Chye Tow Kway is called "carrot cake" which is a direct (albeit bad) translation of the Mandarin name 萝卜糕 (luo bo gao).

Oic..what is Chye Tow Chwee then, bro ?.Thanks.

 

[yinyang]

obvious reasons incl factory bought instead of DIY in the past. Money want to make a lot but cutting corners hoping like hell you won't notice.
In the past Tanglin Pau used to be superb till they get their paus from factory without quality control at all........... result? biz dropped like hell & they are now history. Stupid and greed assholes.

Our paus mostly from central litchen, dry and tasteless (almost minced) with too thick skin. Shd be "juicy" (or drooping) as from some traditional pau tiams across the causeway.

 

[Narong Wongwan]

Our paus mostly from central litchen, dry and tasteless (almost minced) with too thick skin. Shd be "juicy" (or drooping) as from some traditional pau tiams across the causeway.

Kong Guang pau used to be in every coffee shop the boss known as king of paus....now tapao already

 

[Fishypie]

Our paus mostly from central litchen, dry and tasteless (almost minced) with too thick skin. Shd be "juicy" (or drooping) as from some traditional pau tiams across the causeway.

Oh, i Love those Big faced Pau from Ipoh; big as one's face.Meat fiLLings damned chunky and juicy !

 

[Hans168]

Same goes for Tanjong Rhu pau..they onLy make the paus in the coffeeshop for show.The rest of the fan choy,Mai Kai, etc are from some centraL kitchen somewhere ..

No wonder the siew mai has gone to the dogs//////////// but bak pau still ok///////

 

[Fishypie]

No wonder the siew mai has gone to the dogs//////////// but bak pau still ok///////

That's probabLy the ones you see them making in the coffeeshop.Knn.it's aLL about profits now..

 

[king_of_abalone]

Oh, i Love those Big faced Pau from Ipoh; big as one's face.Meat fiLLings damned chunky and juicy !

that one is human meat pao

 

[Fishypie]

that one is human meat pao

Which reminds me of one HK movie in the mid 90's : Yan Yoke Cha Siew Pao, and it won that Main Actor Wong Chau
Sun a Best actor award at the GoLden Horse FiLm festivaL.

 

[Narong Wongwan]

Which reminds me of one HK movie in the mid 90's : Yan Yoke Cha Siew Pao, and it won that Main Actor Wong Chau
Sun a Best actor award at the GoLden Horse FiLm festivaL.

He followed that up with another powerful performance in Ebola Virus....

 

[Fishypie]

He followed that up with another powerful performance in Ebola Virus....

Oh yes man, how couLd one forget that too ! .This guy is certainLy a grade A actor.He's reaLLy versatiLe.Kudos !

 

[Narong Wongwan]

Oh yes man, how couLd one forget that too ! .This guy is certainLy a grade A actor.He's reaLLy versatiLe.Kudos !

I cannot forget him as 大飞哥 in the young and dangerous franchise.
He is one of the few mixed blood to make it in HK entertainment industry....

Ok back to he topic...和记bao also not bad