Fried Carrot Cake 
From Singapore Hotels & Singapore Lifestyle
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Fried Carrot Cake or "Chai Tow Kway" (菜頭粿; pinyin: càitóuguǒ) is a common dish in Singapore which Singaporeans eat throughout the day whether at breakfast, lunch, dinner or even supper. Main ingredient is the white radish (more commonly known as white carrot in Singapore). The white radish is grated and then mixed with rice flour. Together with water, the mixture is stirred while cooking. Then the thick mixture is poured in a round pan and steamed to form the carrot cake.
For those who wants to make carrot cake at home, you can even add, small shrimps, diced Lap Cheong or diced mushroom, to give it added texture and taste.
The carrot cake is cut into pieces and stir fried with eggs, diced garlic, spring onion, preserved radish and occasionally dried shrimp. And if you order a larger portion (higher price), some hawkers will serve it with prawns too.
You can ordered if fried with or without sweet black sauce. To order one fried with sweet black sauce, you have to tell the hawker you want it 'black' (pronouced as 'hei'in Chinese) and if you want it without the sweet black sauce tell the hawker you want it 'white' (pronouced as 'bye' in Chinese).
To find out the skill of a hawker selling Fried Carrot Cake, you look at whether the eggs, that is stir fried with carrot cake, is burnt or not. Well if it is burnt (or worse, badly burnt) or the 'yellow' of the egg is not bright, forget about it. A skilful hawker will not burn the egg. The skilful hawker would also be able to make you drool with just the aroma alone. The best Fried Carrot Cake, nicely fried with eggs, is a visual, gustatory and olfactory treat to anyone. And if you can take spicy food, ask the hawker to put in a small amount of chili, the chili would make you shout the Singaporean slang "Shiok".
But one must note that each servings has more than one egg in it so not advisable for people who are watching their cholesterol level.
A definite must try for any visitors to Singapore.
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