Sunday, April 11, 2010
Malaysian "carrot cake"... not quite what you'd expect
Malaysians seem to like playing fast and loose with naming their vegetables. Thus the terms "taro" and "yam" are used interchangeably, while "turnip" refers not to the Western definition of turnip, but to two different vegetables which are vaguely turnipy - the daikon or white radish, and the bangkwang or jicama. The white radish, with its long pointy shape, looks something like a large white carrot, which is how we get the name of this dish.
Malaysians and Singaporeans have taken the turnip cake / carrot cake idea to another level (although I have read that this may instead be a Teochew innovation from China). It is treated somewhat like a noodle, and is fried up with garlic, bean sprouts, chili, dark soy sauce and scrambled egg, resulting in something resembling char kway teow.
Other variations can include spring onions, fish sauce, oyster sauce, and chopped Chinese sausage.
The guide to ordering food in Malaysia
Roti chanai terbang - The Way of the Flying Roti
Addicted to kuih
The Malaysian-Indian food experience
Lina's Popiah, SS3 Petaling Jaya