Long Kee Carrot Cake
Blk 409 Ang Mo Kio Ave 10 #01-19, 409 AMK Mkt & Food Ctr (Map) 8am to 12pm Daily
This is a one person show and she is very diligent, hardly smiles and is meticulous in her methods. There’s a short and constant line as she makes them in double quick time. The magic is her kway or own-made turnip cakes. The white version is made just with a splash of fish sauce and a blast of stock. It is soft and wobbly and each packs a flavourful chicken stock infused pleasure to the bite. The eggs, roastiness of the cakes and the shot of fish sauce play second fiddle to the equation. This hawker is one minded about her menu – she only offers the “white” savoury and not the “black” sweet version. When asked, she shrugs and points me to the stall front menu showing just one version.
Song Han Carrot Cake
Blk 137 Tampines St 11 #01-07, Tampines Round Mkt & Food Ctr (Map) 6am to 12pm Mon & Thu
This may sound kind of hipster and funky, to be adding an Indian curry powder accent to an old Teochew street food classic. But this family has been at it and refining the recipe for almost 40 years now – a product of the food fusion among the different culinary cultures and the reception everyone has about each other’s food. The daikon cakes are nicely pan - fried till soft but the special curry paste they add in lends a unique touch and they sear it well with eggs blended in. The bits of crispy edges just add to the moreish, weird yet wonderful appeal to this born and bred in Singapore version of fried carrot cake or chai tow kway.
(Click to watch video)
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