In a wok/ frying pan, melt planta with garlic and allow to saute for about 1
min under medium heat, add dried scallops, eggs and pickled turnip to saute
for an additional 1 minute.
Add carrot cake to the mixture and season to taste with haochi, dark soy,
sweet sauce and sambal chili.
Allow to cook for another 2minute or until carrot cake is well mixed and hot.
Garnish with spring onions.