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Ingredients A: Mix rice flour in
200ml water. Stir well. Boil shredded radish and salt in remaining
water. Pour in rice flour mixture and stir well to make batter.
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Pour batter into 23cm square baking
tray. Steam for 30 minutes till carrot cake is cooked. Allow to cool
before cutting into pieces.
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Ingredients B: Heat frying pan till
hot then pour in 4 tbsp oil. Heat oil till hot. Add 500g steamed
carrot cake.
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Quickly cut carrot cake into small
pieces using frying ladle. Pan-fry till both sides are golden-brown.
Push carrot cake aside and leave a hole in middle.
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Pour in 3 tbsp oil. Add chopped
garlic and chili sauce. Stir-fry thoroughly while adding fish sauce.
Slowly drizzle beaten eggs over carrot cake Continue to pan-fry till
both sides are golden-brown.
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Transfer to serving dish. Sprinkle
with chopped spring onion, chopped coriander leaves and pepper. Serve
hot.