Hokkien Stir-Fried Sliced Rice Cake


200g dried sliced rice cake (soaked in water for 18 hours, until soften and drained)

80g shelled & deveined shrimps

100g cleaned squid (cut into ring)

1 tbsp chopped garlic

100g choysum (sectioned)

80g cabbage (cut into strips)

2 tbsp pork lard

1 tbsp shallot oil

Seasonings: (mixed well)

1 tsp roasted dried flat fish (ground)

2 tsp light soy sauce

2 tsp vegetarian oyster sauce

1 tbsp Chinese cooking wine

1 tbsp cooking caramel

¼ tsp sugar

¼ tsp ground white pepper

1 tsp concentrated chicken stock

Chilli sauce:

2 tbsp chilli paste

2 tsp shallot oil

A pinch of sal


2 tbsp chopped spring onion

2 tbsp fried shallot

Preparation Instructions:

  1. Heat up a saucepan with 2 tsp of shallot oil. Add in chilli paste, saute until fragrant. Season with salt. Remove and set aside.
  2. Heat up a wok with 2 tbsp of pork lard and 1 tbsp of shallot oil. Saute the chopped garlic until fragrant.
  3. Add in shrimps and squid. Saute until half-cooked.
  4. Add in choysum and cabbage. Lightly sautéed.
  5. Add in seasonings. Stir to combine and bring to a boil.
  6. Add in sliced rice cake. Stir to combine and continue to simmer until rice cake absorb most of the sauce.
  7. Dish out, garnish with chopped spring onion and fried shallot.
  8. Serve with chilli sauce.


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