Cai Tow Kuay (Fried Carrot Cake) is made with radish cake (steamed rice flour, water, and shredded white daikon), which is then stir-fried with eggs, preserved radish, and other seasonings. There are two versions to it. As shown above, “White” and “Black”. For the white version, egg is beaten on top to form a crust. The black version uses sweet sauce and egg to mix it with the carrot cake. So which version do I like? Definitely the white version, because of the crispiness and the taste of the chili.
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