There are no carrots in Black Carrot Cake. Instead, it is a mixture of daikon, egg, rice flour, garlic and spices, cooked in a wok, and with soy sauce added for darkness. I tried it for the first time today along with a fresh fruit drink blend of sour sop and purple dragon fruit. Total price: S$6.50 (about US$5). Yum!
Among the desert options: Peanut ice kachang. We find that deserts don't flow across cultures as easily as main dishes. The black carrot cake and fruit drink was enough today — I skipped desert.
1 comment:
That looks delicious!!! And a lot more exciting than vegetarian friendly Chilean cuisine
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