Carrot cake with Sweet Black Sauce

Hi everyone, I'm back!


Thanks to my HCP (Happy Call Pan), I have started to be addicted to cooking (& baking) somehow. It's simply amazing! As you can see, I've been on hiatus for a very looong time...and now I guess it's time to start blogging again as there has been requests for recipes. But please bear with me as I slowly update my blog. Most of these will be the 'back-dated' ones and I am very bad with giving proportions - as to how much oil, eggs, salt, flour, chicken etc needed. I usually dun do much measuring on these, more of cooking with my heart. So hope you can use your own imagination yea. LOL.


From the moment I got my Happy Call Pan, I was so excited to explore the different kinds of food you can cook with it. One of the 1st few dishes I tried cooking was this: Carrot cake with sweet black sauce. One of my all-time favourites. Best served at breakfast :)

{ Carrot cake with Sweet Black Sauce }

What you need

- ready carrot cake from supermarket

- eggs

- fresh garlic

- chinese parsley for garnish

- salt & pepper


Method

- cut carrot cake into thin cube strips

- chop garlic into fine bits

- lightly beat at least 3 eggs

- add in light soya sauce, sesame oil, pepper to eggs

- Start frying the garlic to a light golden brown

- add in the carrot cake strips and stir fry till almost soften

- add in the eggs and spread evenly in pan

- let the mixture turn light brown and turn over

- once almost cooked on both sides, mix in sweet black sauce and some salt n stir-fry
  for another 3mins

- garnish with chopped chinese parsley