Friday, January 8, 2010

Stir fry rice cake with Seafood

Bought a pack of korean rice cake from korean supermarket at Burlington square, initially wanted to cook it as a spicy dish but later change my mind, just stir fry it with garlic, fish fillet, shrimps and some vegetables, season it with chicken powder and simmer a few min with a little water and its done. The rice cake texture is a little more on the springy side compare to those dries ones that we usual bought..quite nice.


HK Choo said...

Delicious, I didn't know can do it non-spicy style, hahha...must try to think out of the box a bit. I did mine using the ready-packet sauce that was meant for this rice cake.

Ah, now I regret not buying a pack of it while in KL, here I can't find them easily other than that one chance when they had a Korean fair here. Guess I would have to wait for the fair again, provided they are slatted for one this year.

Jennifer said...


You can still use those dried one, the supermarket here do sell it...but have to soak it overnite. I saw a few pple buying it at the korean supermarket and they say can cook it like the shanghai fry rice cake so out of curiosity I try.

HK Choo said...

Ya, I presume both types of rice cake are usable, be it the Shanghai or Korean variety, just that they have different texture. :)