Vietnamese lady boss Ngo Thi Hoa quickly picked up wok-frying skills from the Hokkien Mee hawker she previously worked for.
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While her speciality is naturally Hokkien Mee, her other wok-fried dishes are just as tasty, like this rendition of carrot cake marinated with fish sauce and chye poh / preserved radish.
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The medium cut carrot cake is soft and moist. The white version is better, with a generous blanket of egg, and bright savoury salty sweet eggy flavour. The black version is tasty, having a little more smoky aroma, and deep sweet savoury salty eggy flavour.
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Carrot Cake / Chye Tow Kueh
Hua Hua Cooking & Eating
@ Yishun Park Hawker Centre, 51 Yishun Avenue 11 #01-41
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More details:
https://ivanteh-runningman.blogspot.com/2022/05/best-of-singapore-hawkers-carrot-cake-chye-tow-kueh.html

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