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.


    Labels:

    Comments

    1. AmyApril 22, 2013 at 2:36 PM

      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. Sokehah cheahApril 22, 2013 at 10:31 PM

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

        Delete
    2. KimmyApril 22, 2013 at 2:59 PM

      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. Sokehah cheahApril 22, 2013 at 10:32 PM

        You can concot your own variation of ingredients, can cook spicy ones too!

        Delete
    3. ann lowApril 22, 2013 at 5:49 PM

      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. Sokehah cheahApril 22, 2013 at 10:33 PM

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

        Delete
    4. My Little SpaceApril 22, 2013 at 6:33 PM

      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. Sokehah cheahApril 22, 2013 at 10:34 PM

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

        Delete
    5. Chef and SommelierApril 23, 2013 at 12:17 AM

      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. Sokehah cheahApril 24, 2013 at 9:37 AM

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

        Delete
    6. Angie's RecipesApril 23, 2013 at 2:26 AM

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

      ReplyDelete
    7. diuApril 23, 2013 at 3:15 AM

      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. lenaApril 25, 2013 at 12:56 AM

      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

    Hakka Mee aka Hakka Noodles

    This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
    16 comments
    Read more

    Double Boiled Herbal Chicken Soup

    Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
    13 comments
    Read on for the Recipe

    Herbal Jelly ~ Gui Ling Gao

    H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
    22 comments
    Read on for the Recipe