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Carrot Cake Okomiyaki

We take the a traditional Singaporean favourite and added a few elements from the okonomiyaki. The shredded cabbage lends a crunch to the texture while the addition of a batter transforms the carrot cake into a crispy pancake while retaining the original flavours that brings together the sweet, salty and spicy that all Singaporeans are familiar with.

INGREDIENTS

180g Ready Made Carrot Cake
2tsp Minced Garlic
1tbsp Chai Poh (Finely Chopped)
1 Bunch Spring Onions
1 Head Cabbage (Thinly Sliced – Divide Into 2 Portions)
2 Eggs
1 Cup Plain Flour
¼ Cup Cornflour
¾ Cup Water
2tbsp Fish Sauce
To Taste Light Soy Sauce
To Taste White Pepper
2tbsp Canola Oil

TOPPINGS

2tbsp Dark Sweet Sauce
2tbsp Japanese Mayonnaise
1tsp Sambal Belachan

COOKING METHOD

To make batter, mix plain flour, cornflour, eggs and water together with a whisk
Cut carrot cake into small 1cm cubes
In a hot non stick pan, heat up the oil and add mince garlic and chopped chai poh
Fry till fragrant and chai poh is lightly browned
Add carrot cake cubes and allow to brown gently on all sides
Season with fish sauce and white pepper
Once carrot cake is fried till browned, cool down and set aside
Add carrot cake and 1 part of cabbage to the batter mix
Pour a layer of the mix to an oiled non stick pan over medium heat
Do not flip or move the mixture, allow to cook gently till brown and firm
Flip and brown nicely on both sides
Top with cabbage, dark sweet sauce, mayonnaise and sambal chilli.