Fried Carrot Cake
This is how the traditional type of pan-fried teochew style fried carrot cake should be. The carrot cake is mostly mashed up into tiny pieces, and pan-fried with egg until it is crispy on the outside and still soft inside. Chilli is spread on top of the egg, and sprinkled with some chopped spring onions on top, enhancing to its flavours. This fried carrot cake is good.
Although Lau Goh Teochew Chye Thow Kway is well known for its traditional white pan-fried carrot cake, the black version with sweet black sauce added is very good too. Try both versions if you can! I like them both.
A quick tip. Go during off-peak hours, your fried carrot cake will be crispier and tastes better.
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