Thursday, March 4, 2010

Singapore - Singaporean Style Carrot Cake

Everyone (well, everyone I know) loves carrot cake and where to find good carrot cake that isn't too dry and taste overly like fried bits of flour or with hardly any taste? Here's a recommendation I have for everyone!

Carrot cake or Chai tao kway is made of rice flour and white daikon and is more cut into pieces and stir fried with soy sauce, eggs, garlic, spring onion and occasionally dried shrimp. There are two variants: the "white" version does not use sweet soy sauce, and the carrot cake is fried on top of a beaten egg to form a crust; the "black" version uses sweet soy sauce, and the egg is simply mixed in with the carrot cake.

Kim Kee Homemade Carrot Cake is smack in the middle of whampoa hawker centre and is perpetually crowded with people placing orders for both the white and black variants of carrot cake. It costs $2.50 per plate and $3 if you want prawns and top up accordingly if you want to upsize your orders. I had the white this time round though both versions are good.

The steaming hot plate of carrot cake was served within 5 minutes and is slightly crispy on the outside, while soft and has a melts-in-your-mouth texture on the inside. There was also a hint of savory delicious aftertaste which leaves you reaching out to the plate till every bit is gone. The portion was pretty generous as well.

Location is at #01-27 Whampoa Drive Makan Place S320090
Rating 4.5/5

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