I have to admit, when I’m in Singapore, I never really ordered the white version of the fried carrot cake. The black version was always my favourite and is still is! Just something about the sweetness of the dish that draws me in and I am totally addicted to it! But since my last post I did on the chai tow kway, I had half of the steamed carrot cake left and wanted to try something different! So I spoke to my dearest mum and she suggested frying it with some XO sauce and that thought and idea was in my head ever since. So off to the supermarket I went to get some XO sauce.
But being me, I couldn’t just use only the sauce that came out of the bottle, I had to amp it up! heh A pity I wasn’t brave enough to make it from scratch. But this was, honestly, really good! And all it needs is the addition of a few things : dried scallop, dried shrimps, shallot oil and garlic !
VIOLA! Super delicious XO sauce! The best thing is, you can make alot of this and just store it in a airtight container and use it for anything – noodles, fried rice and just about anything! When I used this for the fried carrot cake, it was really good. I actually liked it better than my black one (and that’s a big call for me! haha). The XO sauce definitely added a punch to the kinda ordinary carrot cake, and I could just keep eating it all day! NOMS!
So do give this a try cause I’m very sure you will love it! (:
Amped Up XO Sauce
2 tsp shallot oil
4 cloves of garlic, finely chopped
25g dried scallop, soaked and drained, reserving water
25g dried shrimp, soaked and drained, reserving water
4 heap tbs of XO sauce, from the bottle
1) Finely chop the dried shrimp and set aside. Pour the water that was reserved from soaking both the dried scallops and shrimp in a measuring cup, and top it up to the 1 cup mark.
2) In a small saucepan, heat the shallot oil on medium heat and add the garlic, dried shrimp and scallop and fry till fragrant and the garlic is slightly golden. Add the XO sauce and water and bring it to a boil before turning the heat down to low, and allow the sauce to simmer until it reduces and thickens. This will take about 30-45 minutes. Do not rush this process, in case you burn the bottom. Stir it every now and then.
3) Once it has thickened, put it aside to let it cool down. Store in an airtight container and would be able to keep in the fridge for up to 1 month.
XO Fried Carrot Cake (a foodmadewithlove original, serves 2)
1/2 of the steamed carrot cake (refer to my other post)
3-4 tbs chye poh (preserved turnip)
1 tbs chopped dried shrimp
3 eggs, lightly beaten
2 cloves garlic, finely chopped
1/2 tsp sambal chilli (more if you like it spicy)
2 tbs amped up XO sauce (recipe above)
1 tsp fish sauce
white pepper, to season
3 stalks of spring onion, slice finely for garnish
3 tbs shallot oil
1) Cut the steamed carrot cake to small pieces. Again, I do prefer it a little smaller, so that it will crisp up more. In a non-stick pan, add the shallot oil and fry the carrot cake till golden brown and crispy. Have the heat on medium-high.
2) Reduce the heat to medium. Add the garlic, dried shrimp and chye poh and fry till fragrant. Add more oil if needed.
3) Add the fish sauce, XO sauce, pepper and sambal. Fry till the carrot cake is well coated.
4) Pour the beaten eggs onto the carrot cake and allow it to set slightly before flipping over. Using the spatula, cut up the pieces into smaller chunks. Add the spring onion just before serving. Top with more XO sauce if desired!