Monday, 26 August 2013

Fried Rice Cake/ Cube Rice by Judie Leishman

Fried Rice Cake
2 cups rice porridge (sticky soft type)
4 Tbsp tapioca flour
a small bunch Chinese chives (ku chai)
2 cloves garlic, minced
2 Tbsp chopped pickled turnip (chai por)
1 Tbsp chili paste
1 or 2 pcs Chinese sausages (optional)
a big handful (50g) mung bean sprouts
1 tsp dark soy sauce
1 Tbsp light soy sauce
Methods :
  • Heat up steamer and mix rice porridge with tapioca flour thoroughly in a steam-proof pan
  • Steam until set (about 20 minutes)… leave to cool then leave in the refrigerator overnight to set well
  • Sliced set rice cake into 1″ cubes … heat up wok with oil until very hot then tip in the rice cubes and fry until lightly browned
  • Set rice cubes to the side of the wok, add in the garlic, turnip & sausages into the empty space in the wok and stir-fry for 1 – 2 minutes, add chilli then mix up with the rice cubes
  • Add in the light & dark soy sauce and mix well …tip in the chives and bean sprouts and stir to mix well for 2 minutes
  • Dish out and serve hot

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