Steamed Carrot Cake With Chai Po

carrot cake

carrot cake 4

carrot cake 3

Ingredients

800 g grated coarsely white carrot
1-2 dried chicken/pork sausage – diced finely
4 shitake mushroom – soaked till soft – squeezed dried and diced finely (retained the water)
11/2 tbsp dried shrimp -soaked till soft and chopped finely
4 pieces dried scallops – soaked till soft and chopped coarsely
2 tbsp sweet chai po (perserved dried radish) – optional
2 shallots – sliced finely
11/2 tbsp corn oil

Ingredients A
1 tbsp soy sauce
1/2 tsp sugar

Ingredients B
1 tsp chicken/mushroom powder
200 ml chicken broth
1/2 tsp white pepper
Pinch of salt

Flour mixtures
300 g rice flour
30 g corn flour
250 ml carrot juice + mushroom , dried shrimp and scallops water
300 ml chicken broth
1/2 tsp sugar
Salt to taste

Makes 2 x 20 cm square trays

Methods

1) In a mixing bowl, add in flour mixtures and mix till well combined. The batter should be runny. Set aside.
2) Heat oil in a non stick wok till hot, add in shallots and saute till fragrant,  add  chai po, chopped and minced ingredients, stir fry over high heat for about 1 minute.
3) Add in seasoning A and cook for another 1 minute and add in grated carrot and stir to mix well.  Add in Ingredient B and stir to combine well. Taste accordingly and adjust to your preference.
4) Turn heat to low and slowly pour in flour mixtures, stir quickly to make sure all ingredients are well incorporated.
5) Cook till mixture turns into a paste, drizzle with a bit of oil for smoother consistency.
6) Scoop the batter to a greased heatproof pan/plate/dish and steam for 40-45 minutes or until skewer /toothpick inserted comes out clean.
7) Remove from heat and let it cool completely and serve with chilli sauce. Can be eaten on its own or pan fried till crisp on both sides.

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Char Kueh Kak (Fried Carrot Cake)

Char Kueh Kak.jpg

Ingredients
2 cups radish cake – cut into small cubes (pan fry till light brown on both sides)

5 cloves garlic –minced
20 gm sweet chai por – rinsed and drained
1 tbsp chilli paste
2 large eggs
50 gm beansprouts
50 gm chives– cut into 1 inch lengthwise

Seasoning Sauce

1 tbsp light soy sauce
1 tbsp water
1 ½ tbsp dark soy sauce
1  tbsp fish sauce
½ tbsp Woh Hup Vegetarian sauce (Shitake Mushroom less salt)
1/2 tsp sugar

Method

1) Heat oil in a non stick wok, saute garlic and char por till fragrant, add in eggs and scramble them lightly.
2) Add in the fried radish cake before the eggs set. Toss the ingredients and add in seasoning sauce. Adjust taste to your preference.
3) Add bean sprouts and chives , stir fry to mix until cooked through.
4) Dish out and serve immediately with sambal at the side (optional).

 

Fried Carrot Cake

Fried Carrot Cake.jpg

Fried Black Carrot Cake.jpg

Ingredients
500 g carrot cake (ready made)
3 tbsp preserved dried sweet radish (cai po) – rinsed
4 eggs – lightly beaten
1 tbsp minced garlic
1 stalk spring onion – chopped
1 red chilli – sliced
1 tbsp sambal belacan chilli (of your choice)
1/2 tsp fish sauce
1/2 tsp sweet soy sauce

Method
1) Cut carrot cake into bite size of your choice.
2) Heat up pan with about 2 tbsp oil, add in carrot cake and fry till lightly brown on both side. Dish out and set aside.
3) Heat up 1 tbsp oil in the same pan, saute garlic until fragrant, add in radish (cai po) fry them until brown, add in  bean sprouts, fish sauce and sweet sauce.  Fry and mix all the ingredients together for 2 seconds. Add in carrot cake and briskly stir fry to mix together. Slowly pour in the egg and mix them evenly until carrot cake is coated with the egg. Fry till both sides are crisp.
4) Transfer to serving plate and topped with spring onion and chilli. Serve with sambal belacan chilli.
For the black version, add in 1 tbsp thick sauce and sweet sauce.