Fried Carrot Cake

Yi Sheng Gong Fu dishes out fried carrot cake in the usual white and black versions. This fried carrot cake uses small soft cubes of radish cake that are pan fried until they are crispy with chye poh and eggs added. This is then pan fried until golden brown. This fried carrot cake has a nice mildly smokey flavours of wok hei and the chye poh tastes nice. The black version has black sweet sauce added, giving it a slightly sweet taste. Both versions are nice, though I prefer the black version a little bit more.