Fried Carrot Cake

Tanglin Carrot Cake Fried Oyster dishes out fried carrot cake in the usual black and white versions. This fried carrot cake uses small cubes of fairly soft radish cubes pan fried with eggs and lots of chye poh until a light crisp.

The white version is fried flat pan cake style. It has lightly crispy egg coating the radish cubes and the added chye poh tastes nice. The black version has sweet black sauce added, giving it a sweet and savoury taste. Just like the white version, it is slightly crispy. The crispy parts are nice. I like them both.