Vietnamese pan fried rice cake


Do you sometimes crave for certain food after watching TV especially food or cooking programmes? I made chicken và waffles the other day because I had a huge craving for fried chicken & crispy waffles after watching an episode of Junk Food Flip on Food Network.

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Và after watching a Korean drama on Channel U recently, I told the husband I wanted khổng lồ eat tteokbokki (Korean spicy rice cakes), haha. So I went to lớn buy a pack of fresh Korean rice cakes from the supermarket but thought I would cook them Chinese-style – lượt thích making hor fun (Chinese flat rice noodles) with rice cakes instead. I had some leftover curry leaves after using it to lớn make salted egg chicken so I added them into the rice cakes which gave a somewhat aromatic punch. The curry leaves are of course not necessary in this recipe so you can leave them out. For the proteins, you can also use chicken, prawns or squids – whatever you prefer. However if it’s seafood that you’re using, remember to add them only at the over as they take just a few minutes khổng lồ cook.

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There is no need to use any corn starch solution because the rice cakes would just thicken up the sauce while simmering. Enjoy!


Stir Fried Rice Cake Recipe

Ingredients (serves 4)500g fresh Korean rice cakes, rinsed và drained200g lean pork, thinly sliced200g Chinese cabbage, finely sliced200g bean sprouts1 carrot, peeled và julienned1 stalk spring onion, cut into 1″ sections2 bird’s eye chillies, finely sliced5 cloves garlic, peeled & finely choppedhandful of curry leaves (optional)1 tbsp olive oil500ml chicken stock

Seasonings:1 tbsp oyster sauce1 1/2 tbsp light soy sauce1 tsp dark soy sauce2 tsp sugar

Instructions1. Heat oil in pan & stir fry curry leaves (if using) và garlic till fragrant.2. Add pork & fry till meat is no longer pink.3. địa chỉ cabbage, bean sprouts, carrot, spring onions and chillies và briefly stir fry for a minute.4. Showroom rice cakes, chicken stock & seasonings. Bring lớn boil and then reduce heat to lớn simmer till most liquid is absorbed and rice cakes are tender.