Singapore Fried Carrot Cake also knows as “Chye Tow Kweh” is a favourite dish among Singaporeans. The main ingredient is actually “White Radish” and not “Carrot”. It is a simple dish but delicious and it comes in two versions namely black and white. Enjoy the video below by another talented cook.

Video by Recipesaresimple

Ask a Singaporean for some Singapore Noodles and you’ll most likely be met with a very puzzled expression. That’s because it doesn’t really exist here. The closest noodle dish that it resembles is “Char Bee Hoon”, which simply means fried rice vermicelli.

Although I like the famous international versions sold in Chinese restaurants in America, Australia and UK, it is quite different from Char Bee Hoon. There are really very few ingredients in the dish, and it’s sold almost everywhere for very cheap, about $1. We also like to bring this to house parties, or whenever there’s a special occasion involving a buffet, you can be sure it will be on the menu.

Commonly eaten with other dishes such as curries, rendangs and stir fries, it can also be had on its own, simply with some sambal chili or pickled green chilies. (My favourite is actually with a fried egg on top, for an extra 50 cents.)

Video by Carmen Chan

Recipe:

Serves 4

1 handful of dried shrimp
1 handful of dried shitake mushrooms (about 5, depending on their size)
1 handful or bunch of dried rice vermicelli (about 100grams)
1 Chinese tablespoon oyster sauce
1 Chinese tablespoon mix of light soy and dark soy sauce
4 – 5 cloves garlic, chopped
1 handful of Chinese greens (I used choy sum or chye sim), cut into 3 inch pieces
2 – 3 tablespoons fried shallot oil
A bit of sesame oil and sugar
Ground white pepper to taste

Garnishes:
Sambal chili
Pickled green chilies
Fried shallots

1. Soak the shrimps in hot water, enough to fully cover them, for about 30 minutes.

2. Soak the mushrooms in hot water, enough to fully cover them, for 30 minutes.

3. Soak the rice vermicelli in tap or room temperature water for 20 minutes, then drain.

4. Drain both the shrimp and mushrooms and reserve the soaking liquid, then add the oyster and soy sauce.

5. Slice the mushrooms, removing the stems and marinade them in a bit of soy, sesame oil and sugar.

6. In a mortar and pestle, pound the shrimps. Or you can chop them finely.

7. Chop your garlic.

8. Heat some shallot oil in a wok, then add the garlic and stir till you can smell the aroma.

9. Add the pounded shrimps and fry, till you can smell that aroma too.

10. Add the mushrooms, and fry them all together till it smells awesome. Then throw in your drained noodles.

11. Toss and add the reserved liquid (you may not have to use all of it). Keep frying and tossing, for about 5 minutes.

12. Add the greens and fry again for about 1 minute. Turn off the heat, and add a bit of extra sesame oil or finely ground white pepper, if you like.

13. Garnish with sambal, green chilies and fried shallots.