Carrot Cake

Since this week is the school holiday, my night time after work at home is more relaxing. I do not need to put Bb-G to bed at an earlier time, she can lepak with me until I go to sleep.....I really love SCHOOL HOLIDAY!!!!

2 nights ago, after work, I made Chinese style carrot cake. Instead of using white radish ( I couldn't get from the shop), I use carrot instead. Basically cai tau kueh, just that I added more ingredietns this time.

1) Ingredients - dried shrimp , Chinese sausage (lap cheong) and grated carrot

2) Pan fried till the carrot was soft, I  added in some water and salt to taste.

3) Pour the rice flour+water+salt mixture into the pan, then stir fry together with the carrot until  a dough was form, then load it into a steaming tray, steam until set. Done. Let it cool, then I kept in the fridge.

4) The next day, I cut the cake into cubes

5) I stir fried with my carrot cake with chai por, crab stick, minced pork.

6) Our dinner last night

Conclusion - I still prefer white radish cai tau kueh, which has more traditional taste.....