Although it’s called carrot cake in both English and Chinese, it’s actually radish, referred to in Chinese and as the ‘white carrot,’ hence its name. There’s the black version with sweet sauce, and the white version. Both are fried with garlic, preserved vegetable and spring onions, and an egg is cracked and scrambled in at the end.
Fried carrot cake (char dao kueh) – Tiong Bahru Market
tiong bahru road