Fried Black Carrot/Radish Cake菜头糕



Preserved Radish



Ingredients:
800g of Steamed Carrot/Radish Cake, cut into cubes

100g of preserved radish 菜脯

4 Clove of garlic, finely chopped

3 Eggs, lightly beaten

4 Tablespoon of Sweet Black Soy Sauce

1/2 Tablespoon of Fish sauce
2 Tablespoon of Oil
Spring onion （Optional for garnishing)

1. Soak the preserved radish in a bowl of water for 5 minutes, to reduce the saltiness as well as to clean it. Squeeze dry and set aside.

2. Heat up a pan with oil over medium heat, brown the garlic. Add in the preserved radish and saute for 2minutes.

3. Add in carrot cake and stir-fry occasionally to avoid sticking for about 5minutes on high heat.

4. Pour the beaten eggs over the carrot cake and leave it to set and cook. Do not stir.When the bottom part of the egg starts to cook, stir fry the carrot cake and the egg gently.

5.  Drizzle the sweet soy sauce and fish sauce over the carrot cake, stir fry until they are well mix with the carrot cake and egg for about 3 minutes.

6. Remove from heat and serve while it is hot.