I was desperate to have one of Singapore’s signature dishes, fried carrot cake. It’s actually made out of Chinese radish but we call it fried carrot cake. Since it’s a Teochew cuisine, I had to use a recipe from The Little Teochew. I followed the recipe religiously since it was my first attempt except for the amount of thick sweet sauce used. I went a little bananas with it because I really like my fried carrot cake BLACK.
I was afraid that I couldn’t get hold of preserved turnips (chye poh) and Michelle from Bacon and Jack Russells was so sweet to offer to send it to me if I couldn’t find it. Fortunately, the Asian supermarkets here are well stocked. Got my chye poh!
Craving satisfied and I’m now a happy woman.