Phoenix Garden Homemade Traditional Carrot Cake

What’s special about this carrot cake is that affable cook does not use any preserved radish. In fact, this version is similar to Penang’s plain koay kak that relies very much on the seasoning and frying skill. To compensate for the lack of chai poh, a generous amount of chopped garlic is used – which adds a distinctive aroma and flavour. The plate of carrot is very well fried with a good wok hei, and together with the eggs and robust seasoning, this becomes very enjoyable plate of carrot cake.

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