Chey Sua Carrot Cake
by Gabriel Tan
Chey Sua Carrot Cake - A $2 portion.
Blk 127 Toa Payoh Lorong 1 #02-30
(Lorong 1 Toa Payoh Market)
$2 / $3 / $4
Note to visitors:
'Carrot Cake' sold in Singapore food centres are made from radish, and stir fried. They are different from the 'real' carrot cakes found in western-style cafes.
My thoughts about Chey Sua Carrot Cake:
I really like Chey Sua Carrot Cake's crispy top crust. This is how they cook it:
A liquid mixture is first poured over soft, juicy cubes of radish pudding. Everything is allowed to heat over a flat wok. Some hardening results. Then one side is fried longer than the other - and turned over - to create an extremely delicious top crust.
I asked for chilli to be added, and mine was infused into the top crust. A light hint of sweetness also spreads through the crust. Very pleasant.
What is added to that liquid mixture? I wondered. My guess is that it includes eggs, flour, radish powder and a heavily guarded secret recipe.
The soft inner layer - juicy cubes of radish pudding now joined together - has a very nice body. Some customers prefer a wetter, jelly-like layer. But for me, Chey Sua's soft layer is tender enough, with a texture that suits me just fine.
Already, I've have been back to Chey Sua several times. And I'll definitely go back for more.
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