A Singaporean Mum

A savoury hawker favourite made at home—crispy on the outside, soft on the inside, and full of umami from garlic, chye poh, and fish sauce. This version is great for meal prep too: fry the base in advance, then pan-fry per portion whenever the craving hits!

Ingredients (Base Mix – Serves 3)

900g store bought carrot cake, cubed

½ pack chye poh (preserved radish), rinsed and drained

4 tbsp minced garlic

3 tbsp oil

Per Serving

1 tbsp lard oil (or neutral oil)

300g pre-fried carrot cake

2 eggs, beaten with ¼ tsp salt

1 tsp fish sauce

Spring onions, chopped (for garnish)

Method

Pre-Fry the Carrot Cake (Base)

• Heat 3 tbsp oil in a large non-stick pan or wok.

• Add cubed carrot cake and pan-fry over medium heat until slightly crisp and golden on the outside.

• Add garlic and chye poh, stir-fry until fragrant.

• Set aside or portion out for later use.

Per Serving (Fry to Order)

• In a clean pan, heat 1 tbsp lard oil.

• Add 300g of the pre-fried carrot cake and fry for 2–3 minutes.

• Add 1 tsp fish sauce and toss evenly.

• Flatten the carrot cake, pour in beaten eggs, and let it set slightly.

• Let it cook undisturbed for 1–2 minutes until the bottom is nicely browned.

• Flip carefully and cook the other side until golden and crispy.

• Garnish with spring onions and serve hot.

Crispy, savoury, and super satisfying—perfect for breakfast, supper, or anytime you miss a good old plate from the hawker centre!