Singapore Style Fried Carrot Cake

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New Asian Cuisine


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300 grams glutinous rice flour preferably “Windmill” rice flour

1500 ml of water

100 grams daikon radish, julienned

100 grams carrots, julienned

4 tablespoons vegetable oil

2 tablespoons of garlic, minced

1 tablespoon preserved radish, chopped

2 eggs, beaten

2 tablespoons fish sauce

1 scallion, chopped

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