Black or white decision.
In the dish also called chai tow kueh, "carrot" means daikon. It's mixed with rice flour, steamed, sliced into chunks, stir-fried with egg, garlic, soy sauce or fish sauce, and chilli paste, and garnished with green onion. Prepared this way the predominant color is white, as many customers like it; I prefer the black version shown below (small, S$2), which adds thick sweet soy sauce to play against the chilli.
Kampong Carrot Cake
Tiong Bahru Market and Food Centre, stall 02-53, Singapore
