I love...

Arzhou tagged me with this meme to talk about my favorite food in my country/state.

This is a really no-brainer for me. Some food that i love in Singapore? It just gotta be Fried Carrot Cake! Not the black one fried with sweet sauce, but the white one. It cannot be loosely in piece, but compact in SQUARES. That's the way i like it. And there's only ONE place in singapore that can make it the way i love it. Bukit Timah Market. Yeah.. my record was carrot cake for 3 days in a row!! ^_^ I've been having carrot cake from that very stall ever since i was a kid. I don't even know how many generations of people have sold carrot cake there already. I don't know the name of the stall, but if u enter bukit timah market from the center staircase, it is right at the other end of the hawker centre (walk straight to the end). It is situated amongst a row of carrot cake stalls, with the one and only bright yellow carrot cake sign. The numerous newspaper cuttings that line the stall make it an easy find. ^_^


Some information taken from Uniquely Singapore webby..

Fried Carrot Cake
Ingredients
4 radish flour cakes
4 tbs vegetable oil or lard
1 tbs chopped garlic
1 tbs red chilli paste
1 tbs chopped chye poh (salted radish)
2 eggs
1 tbs fish sauce
1 stalk fresh spring onion, chopped
5 tbs oil

Method
Heat two tablespoons of oil or lard in a wok. When smoking hot, brown the radish flour cakes, cutting it into small pieces with the spatula as you fry. Push aside the pieces. Heat another table spoon of oil in the wok. Sauté garlic and chye poh till browned. Toss with the radish cake pieces. Make a space in the middle, add the last of the oil and break eggs into the space. Leave to set for a few minutes and then push the radish cake on top. Drizzle with fish sauce, add chilli paste and toss some more to ensure an even mix. Serve hot garnished with spring onion.

Taken from cookbook titled “Singapore Heritage Food” by Sylvia Tan

A popular Chinese dish that used to be eaten for breakfast, is now eaten at all hours. Teochew in origin, it started out fried and scrambled, until the 1970s when a smart hawker in Toa Payoh fried it crisp like a pancake, followed soon after by the Hong Kong dim sum chef’s version - steamed with a seasoned soya sauce.



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* Meme Topic : What is your favorite food in your state or country?

Find some info about the food & show delicious pictures of it.

Tag FIVE people. Do if you want to increase traffic to your blog!

1) Bongbong
2) Vivien
3) AndyTan
4) Jueqi
5) Harry

You leave their blog and post link and add to the list below.

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**The End**