Skip to main content
logo
Food Advertising by

Stir-fry Shanghai Rice Cake


I like to bite into these chewy rice cakes and I never fail to order this whenever I dine in a Shanghai/Szechuan restaurant.  As I managed to get this from the Asian Grocers on my last trip I didn't hesitate to whip this simple yet delicious stir-fry!  Incidentally, these frozen rice cakes are also available in Aeon supermarkets.






Recipe for Stir-fry Shanghai Rice Cake


     Ingredients                                                                          

    • 500 gm frozen rice cake, thawed        
    • 250 gm  cabbage,cut
    • 200 gm pork fillet, cut into strips
    • 5 Shitake mushrooms, soaked, stemmed, cut into strips
    • 4 pips of garlic, chopped
    • 3 to 4 cups of water
    Seasoning  for pork fillet
    • 1 tsp each of Chinese cooking wine, cornflour and light soya sauce
    • 1/2  tsp oyster sauce and sesame oil
    • 1/4  tsp each of salt and sugar
    • A dash of pepper
    Method
    1. Fill a pot of water enough to cover the rice cakes.  Boil over medium heat, simmer for about 10 mins. depending on doneness.  Stir occasionally to prevent them from sticking.
    2. Once texture is desired, drain the water, give a it a cool bath in running tap water.  Drain.
    3. In a pan, saute the garlic till fragrant, toss in the mushrooms, stir-fry, toss in the meat, stir-fry.
    4. Stir in the cabbage till it is cooked.
    5. Add in the drained rice cakes, mix thoroughly, add in some water.  Stir to prevent them from sticking together.
    6. Add in some oyster sauce, light soya sauce, a bit of sugar and salt to taste.
    7. Drizzle on some sesame oil, dish out onto serving plates.
    8. Serve immediately with chilli oil.  Will be great to go with our sambal belacan.


    Comments

    1. Oh...this is looking so delicious. It's one of my favorite dishes to order when I dine at Shanghai restaurants as well. Can't wait to give these a try.

      ReplyDelete
      Replies
      1. It's very easy to prepare but need to add a fair bit of water as I find the cakes very absorbent.

        Delete
    2. Hi Cheah, have seen the dried rice cakes and wondering how to cook them. This definitely is good cos' of the mixture of ingredients that goes well with the rice cakes..moreover with sambal belacan..hahaha!

      ReplyDelete
      Replies
      1. You can concot your own variation of ingredients, can cook spicy ones too!

        Delete
    3. Cheah, I just had this fry Shanghai rice cake for lunch at the food court. Yours looks very delicious! Don't mind to have another plate of this for my dinner too!

      ReplyDelete
      Replies
      1. Yes, I can have it for lunch and dinner, no problem.

        Delete
    4. Cheah, I've never tried the store bought rice cake before. It looks so nice. And love how you did with them. Slurppp....
      Enjoy your week ahead.
      Kristy

      ReplyDelete
      Replies
      1. You can get a packet from Aeon supermarket and give it a try. I like them.

        Delete
    5. Hi Cheah! The rice cake is my wife's favourite too!

      I cooked using the similar ingredients like yours but added leek and minced dried shrimps (Hay bee) for the extra punch!

      ReplyDelete
      Replies
      1. Mmm.... it'll be lovely with dried shrimps, aromatic!

        Delete
    6. Yes, I love stir-fried niangao with chilli sauce!

      ReplyDelete
    7. Moro no Brasil Sao paulo, e faço muitas comidas asiaticas pois temos um lugar aqui onde compramos o que é preciso e tudo fica delicioso bjs. Diulza).

      ReplyDelete
    8. hicheah, i hvnt tried these rice cakes before..didnt know they are chewy, i thought they are sort of crunchy :D

      ReplyDelete

    Post a Comment

    Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

    Popular posts from this blog

    Country style steam chicken

    This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

    Traditional Mixed Nuts Mooncake ~ 2013

    Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







    Recipe for Traditional Mixed Nuts Mooncake

    Ingredients (Dough)

    150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
    Ingredients (Filling)
    30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

    Curry Chicken Puff ~ 咖哩鸡角

    This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




    Curry Chicken Puff  ~   咖哩鸡角

    Ingredients

    1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…