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By
Helina LeeAbstract
Despite the name, this Singaporean street food favourite doesn’t contain any carrot at all. Instead, white radish makes the base of this comforting savoury cake which is crisp on the outside while soft and chewy in the centre.
"There are just so many surprises in this inspired street food dish from Singapore. It feels like a wicked carbohydrate hit and yet it’s made with blameless daikon radish which is grated and steamed and then cubed to be tossed in a wok with some delicious drizzles of sauces and easy bits and pieces to create a deeply satisfying snack that would happily work well with a cold beer. If you love the complexity and depth of Singaporean and Malaysian cuisine, this dish, also known as fried carrot cake or fried radish cake is incredible - and shared by my dear friend Helina Lee, a fabulous home cook from a huge Singaporean family who settled in Australia many years ago." Maeve O'Meara, Food Safari Earth