As I mentioned in my last post, I was featured on today’s edition of NoshOn.It! Go check it out if you have time 🙂
Also… I finally created a Facebook page for my blog! My favourite part of having a blog is being able to share my love of food and knowing that people enjoy the recipes and content on my blog- it would mean the world to me if you could head over and like it or share the page!
If not, you could just make yourself some rice cakes 🙂
One of the things I miss the most when I’m away from home is a nice, heartwarming Chinese meal. My family isn’t Shanghainese, but I find these Shanghainese rice cakes extremely comforting when I’m homesick for some good ole Chinese food. The rice cakes are first boiled, and then fried with some sesame oil, garlic, spring onions, and cabbage- a very simple recipe, but so delicious! Cabbage is a great source of fibre, and also gives the dish a little sweetness. To give the meal an extra fibre and vitamin kick, I made some garlic spinach to go with the rice cakes.
These rice cakes are extremely glutinous in content, but void of any wheat gluten. They can also be quite greasy, but this is usually due to the addition of pork and pork fat. This can be avoided if you exclude the pork, and if the rice cakes are soft and cooked thoroughly so extra oil is unnecessary.
Shanghainese Rice Cakes
3 cups dried rice cakes
2 cups cabbage, chopped
1/2 cup spring onions, chopped
4 cloves garlic, minced
2 tablespoons ginger, minced
1/4 cup soy sauce
2-3 tablespoons sesame oil
sea salt and pepper, to taste
Cook the rice cakes in boiling water until they are soft and chewy, around 20 minutes.
While the rice cakes are cooking, heat the sesame oil in a pan.
Fry the garlic, ginger, and spring onions until fragrant on medium-high heat. Stir well to prevent the ingredients from burning and sticking to the pan.
Once fragrant, add the cabbage and cook until they begin to soften- around 10 minutes. Continue to stir-fry.
When the rice cakes are done, drain them, and add to the pan with the garlic, ginger, spring onions, and cabbage. Switch to medium-low heat, and fry it up for a few more minutes, before adding the soy sauce. Add more sesame oil if you want more of its flavour.
Once the soy sauce has been added, make sure the rice cakes and the other ingredients are mixed well.
4 cups spinach, packed
6 cloves garlic
1-2 tablespoons olive oil
Heat the olive oil in a pan. Fry the garlic until fragrant, and add the spinach.
Cook the spinach until wilted. Add a little water if necessary, but spinach is usually quite high in water content and will release its juices/water in the cooking process.
*stay posted for the upcoming recipes: grilled eggplant with cajun quinoa and almond ‘pancake’
Wishing you much love and happy kitchen adventures,