Singapore Style Fried Turnip Cake (星州炒蘿蔔糕)

New years is time where I get a lot of 蘿蔔糕. My dad makes batches every year and I make sure I get a batch or 2.
As much as I love 蘿蔔糕, I would like to eat it in a different way then just pan frying it. (I don't do the steam option myself but some people like it)

One dish I really like eating is Singapore Style Fried Turnip Cake (星州炒蘿蔔糕)
It's awesome and can be a full meal, although it lacks the veggies you should always eat....

It's actually really easy to make and and great for lunch.

Singapore Style Fried Turnip Cake (星州炒蘿蔔糕)

This makes 1 plate Prep Time: 5 mins Cook Time: 10 mins

Ingredients

• Half a boneless Chicken Thigh Meat (cooked or uncooked will add to cooking time), can be replaced by pork if you like pork but I would not recommend Beef as it's a bit too chewy
• 4-6 "squares" of Turnip cakes 
• 1 Green Onion
• 1 Egg
• 1 TSP of Chili Garlic Sauce

Directions

1. Cut up your turnip cake into bite size pieces. I make mine into about 3/4 inch cubes.
2. Heat up a pan to medium heat and toss it in. Add the Chili Garlic Sauce
3. If your turnip cake is not pan fried yet and you like a crispy exterior, start cooking it first.
4. While your cake is slowly cooking, cut up the meat into bite size pieces.
5. If the meat is already cooked and just needs to be reheated, throw it in the cake that are still crisping up
6. If the meat is raw, plate the cake when it's cooked nice and crispy and then cook the meat.
7. Dice your Green onion
8. Scramble your egg and add it in.
9. Add in the green onion when the egg is almost done cooking.
10. Plate the dish when the egg is cooked

Very fast if your meat is already cooked or if your cakes are pre-pan fried :)

Tip: to get nice solid egg pieces, before you add in the egg, dig a whole in the middle of your pan, then pour the egg in there. Give is half a min to start firming up on the underside then mix in the other ingredients with the egg.

Categories: chicken, Chinese, Eggs, Turnip