Fried Carrot Cake
Wanting something simple, my mother is the queen of whipping up quick dishes using simple and little ingredients for the family well under half an hour. I know, crazy right? So today, I am going to share with you my mother’s carrot cake recipe.
Ingredients
- 960 g Carrot Cake
- 150 g Minced beef, rinsed
- 1 clove Chopped garlic
- 2 tsp Salt
- 150 g Blended dried chilli paste
- 1 cup Room temperature water
- 2 eggs
- 2 tsp Cooking / Olive oil
Instructions
- Heat up a frying pan at medium heat. Use 2 tsp of oil and the chopped garlic. Saute the garlic for 2 minutes or until it turns slightly golden brown.
- Add in the blended dried chilli in, 1 cup of water and 2 tsp of salt to the mix and let it cook for a good 5 minutes. You can adjust the amount of salt to your liking as well!
- Add the minced beef right after and stir fry for at least 10 – 15 minutes until the beef is cooked.
- Meanwhile, cut the carrot cake into rectangular cubes size to your liking.
- Once the beef is cooked, add in the carrot cake to the mix and toss it until they are evenly coated with chilli. Let it simmer for another 10 – 15 minutes on medium heat.
Finish
- Once the carrot cake has softened and cooked, add in 2 eggs into the pan and mix everything together for at least 5 minutes.