Steamed radish cake cubes fried hard in a wok with garlic, preserved radish and egg, in either a plain white version or a sweeter black version glazed with dark soy. A beloved Singaporean hawker breakfast despite having no carrot in it at all — 'carrot cake' here just means the white radish.
Fry the cake cubes hard
Heat the oil in a wok until very hot, then fry the radish cake cubes for five minutes, pressing and flipping them, until deeply browned and crisp at the edges.
Add garlic and preserved radish
Push the cake to one side, add the garlic and preserved radish to the oil, and fry for one minute until fragrant.
1 minSeason
Toss in the dark soy sauce, light soy sauce and sugar, and stir everything together for one minute until evenly coated.
1 minScramble in the egg
Pour the beaten egg over the cake, let it sit for thirty seconds to set slightly, then fold it through.
1 minFinish and serve
Scatter with spring onion and sliced chilli, and serve hot straight from the wok.
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