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.

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3 comments:

  1. HK ChooFriday, 08 January, 2010

    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.

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  2. JenniferFriday, 08 January, 2010

    Choo,

    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.

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  3. HK ChooFriday, 08 January, 2010

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

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