"Fried carrot cake" is actually cubes of a turnip puree or something (in Chinese, turnip is literally translated as "white carrot") stir fried in eggs and grease, which makes for a nice little grease bomb. And in Singapore, the turnip cake is cut up into small bite-sized pieces before going into the pan, unlike the huge squares one gets in Taiwan.
Anyway, I like this guy (Tanjong Pagar Market stall #02-53) because he uses just the right amount of salt (salty enough to be tasty, but not excessively) and grease (similarly, greasy enough to be tasty, but not drenched), while getting it to just the right crispiness without overcooking.
No comments:
Post a Comment