Skip to main content

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. 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

    Gula Melaka Kuih Talam ~ 椰香打南糕

    After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






    Gula Melaka Kuih Talam ~  椰香打南糕  

    Ingredients (A)
    150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

    Cherry Loaf Cake ~ 樱桃蛋糕

    I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




    Cherry Loaf Cake ~  樱桃蛋糕
    Ingredients (A)

    173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
    Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

    Puff Pastry Egg Tarts - 2 酥皮蛋撻

    I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
    I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


    Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


    Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…