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Saturday, 8 September 2012

HappyCall 炒甜酱萝卜糕 pan-fried carrot cake


Ingredient:
1 pack carrot cake, 500g
3~4 cloves, garlic, chopped
1 tbsp sweet preserved radish 甜菜䀯干 
2~3 eggs
2 tsp low salt fish sauce/light soya sauce
1 tsp sambal  (optional)
3~5 tbsp sweet soya sauce
2 tbsp spring onion

Carrot cake block 

Sweet soya sauce


Directions
1. Wash the preserved radish at least twice to reduce saltiness. Squeeze dry it and set aside.
If you're using sweet preserved radish, you can skip this step.


2. Cut the carrot cake into long stripes.


3. Heat the HappyCall pan to medium high temperature. Beat the eggs with 1/2 tsp of low salt fish sauce and pour into the pan.  Stir the omelette when the bottom starts to solidify, into small pieces. Let them pan-fry to a slight golden, and scoop out of the pan. Set aside.






4. Heat the HappyCall pan to medium high temperature. Add about 2 tbsp of olive oil, followed by chopped garlic and preserved radish bits, stir-fried till fragrant.
While waiting for the garlic to turn golden, keep the sweet radish at the side, so it won't be burnt easily.


5. Add in the carrot cake stripes and let them stir fried for about 2 minutes, and close the lid for about 2 minutes. 


When the carrot cake begins to soften, add about 2 tsp of fish sauce/light soya sauce, and 2 tsp of water. Stir to mix, close the lid again, and let the steam soften the carrot cake further.


Finally, add in the sweet soya sauce and sambal chilli. Adjust according to your taste.




6. Pour in the omellete from (3) and mix well with the carrot cake.  You may want to add about 1 tbsp of sweet soya sauce to coat the omelette.


7. Serve hot with spring onion.




2 comments:

  1. Ngai Leng, what a brilliant idea to use wire rack to cut the carrot cake! Your carrot cake looks so yummy :)

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