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I went to IMM shopping centre after shopping at its nearby Jurong Point today. It was already 5pm so I headed to the food court to order some food before it was too crowded during the dinner time.

Actually, I was not hungry at that time because I had taken quite a heavy meal as I ate chicken chop during lunch time. I just wanted to take something light for the evening so I browsed through all the food stalls to hunt for my food.

I think one of the best choices for light meal is carrot cake so I ordered a plate of fried carrot cake (or Chai Tow Kway) and waited patiently for the stall keeper to fry it.

By the way, there are two versions of fried carrot cake. One is the black version that uses sweet soy sauce and the other version is without sweet soy sauce. I ordered the white version because it will taste funny if I were to drink coffee after taking the black version of carrot cake which is fried with sweet soy sauce.

Carrot Cake — The White Version (Chai Tow Kway) :

Carrot cake is made of rice flour and white radish. It is served in large rectangular slabs which are steamed and then cut into small rectangular pieces. The way to cook it is to stir fry the carrot cake with soy sauce, eggs, spring onion and garlic. 

Chili paste will be added for those people who prefer to eat spicy carrot cake. The small rectangular pieces of carrot cake are poured on top of a beaten egg to form a crust and stir fried.

I think it is not too difficult to prepare carrot cake if I were to fry it at home. What I need to do is to buy the ready-made steamed carrot cake and then cut it into rectangular pieces. Then, stir fry it with the ingredients.