Carrot cake is often a labour of love, I think. All that hard work grating radish, chopping and frying ingredients, and finally steaming the mixture. But you get to put in as much care and ingredients as you want.
Amelia did that for her family at first, during the circuit breaker period. Then friends and relatives were asking for more. Soon, she had enough demand to start a small home business. Not surprising. Just look at the amount of toppings that go into the carrot cake - dried shrimp, dried shiitake mushrooms, Chinese sausage. It smells so good.
She uses more coarsely grated radish for greater textural contrast. I thought there would be more bite but the carrot cake is simply melt-in-your-mouth soft. In fact, you have to handle with care, as the slices break away quite easily.
This is the pumpkin version. My family thought this was richer and sweeter.
You could steam them lightly and eat. But the best way to enjoy them is pan-fried. How I love the crispy edges!
Or you could try the restaurant style by frying with XO sauce, beansprouts and egg.
A friend of mine commented that it would be phenomenal if some lard was drizzled on top for extra aroma. In general, the carrot cake tastes really "healthy" and they confirmed that it's low salt and no MSG is used. It's nice that they have made it possible for everyone to enjoy, even those on low sodium diets, but I kinda want a version with no-holds-barred seasoning.
As this is a home business, supplies are limited each day. The carrot cake is only made upon order (3 days advance notice is advised), and delivered on the day of cooking, for optimal freshness.
Each 700g box is S$10 and delivery is only S$5, and it's free for orders of 5 boxes or more. The delivery even comes with a thoughtful card for cooking and storage suggestions.
Order via WhatsApp at tel: +65 94519040.
Follow on Facebook: https://www.facebook.com/ameliacarrotcake
Thank you, Amelia and Elger for sending the samples for review.
No comments
Post a Comment