Carrot Cake

• 1 radish flour cake
• 4 tablespoons oil
• 1 tablespoon chopped garlic
• 2 tablespoons red chili paste
• 1 tablespoon chopped preserved radish
• 1 egg
• 1 teaspoon fish sauce
• 1 tablespoon sweet soy sauce
• 14 stalk fresh spring onion, chopped

1. Cut radish flour cakes into cubes.
2. Heat oil in a wok.
3. When smoking hot, brown the cut radish flour cakes.
4. Remove from wok and heat 1 tablespoon of oil in the wok.
5. Saute garlic and chye poh till browned.
6. Add in chilli paste and mix well.
7. Add in the browned radish flour cakes.
8. Make a space in the middle, add the last of the oil and break the egg into the space.
9. Leave to set for a few minutes and then push the radish cake on top.
10. Drizzle with fish sauce and sweet soy sauce.
11. Ensure that it is an even mix.
12. Serve hot and garnish with spring onion.

flour cake, oil, garlic, red chili paste, preserved radish, egg, fish sauce, sweet soy sauce, spring onion

Taken from www.food.com/recipe/carrot-cake-237651 (may not work)