Singaporean Carrot Cake (Chai Tow Kway) with Dark Soy Sauce

Heat 1 tablespoon of cooking oil in a large non-stick pan or wok over medium-high heat. Add the radish cake cubes and pan-fry for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove from the pan and set aside.

Add the remaining 2 tablespoons of cooking oil to the same pan. Add the minced garlic and chopped preserved radish. Stir-fry for 2-3 minutes over medium heat until fragrant and the preserved radish is slightly crispy.

Return the pan-fried radish cake cubes to the pan. Stir in the dark soy sauce, light soy sauce, and white pepper. Toss everything together for 1-2 minutes to ensure the radish cake is evenly coated with the sauces.

Pour the beaten eggs over the radish cake mixture. Let the eggs set for about 30 seconds without stirring, then gently scramble and mix them into the radish cake until fully cooked, about 2-3 minutes.

Transfer the Singaporean Carrot Cake to serving plates. Garnish generously with chopped spring onions and serve immediately.