Cao Nian Gao/ Stir fry Rice Cakes

Nian Gao is a rice cake made out of rice flour traditionally eaten by Chinese and Koreans on New Year’s Day.

Ingredients:

Chopped Shallots

2 tablespoons of Peanut Oil

1 pound of Ground Pork or Chicken

2 shakes of Garlic Powder

2 shakes of Onion Powder

1/2 tablespoon of White Ground Pepper

1 packet of Korean rice cakes, sliced oval shape ones (You need a steamer)

1 can of pickled snow cabbage

Method:

Steam Korean rice cakes in a steamer for 20 minutes. Add some cooking oil to the rice cakes prior to steaming to prevent them from sticking together.

Heat up oil, put chopped shallots in oil and fry till slightly golden brown, then add ground meat. Fry till meat is completely cooked while seasoning with garlic powder, onion powder and white ground pepper. Add the pickled snow cabbage and stir fry for a few seconds.

When rice cakes are done steaming, add the ground pork or chicken and pickled snow cabbage in the pan and continue to stir fry evenly. Turn off the heat before rice cakes start getting golden brown as they will become too tough to chew on.

Copyright 2012 From the Kitchen of Eloise

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Shrimp Tumis

This is a popular Singapore Malay and Indonesian dish. My late mother used to make this dish with her nine ingredient homemade chilli paste. I used a little Korean chilli paste, i.e. Gojujang as substitute of my mother’s chilli paste.

Ingredients:

1 tablespoon of Peanut Oil

1 Chopped Garlic

1 Chopped Shallots

2 pounds of Jumbo Shrimp with shell

1 cup of Tomato Ketchup

1 tablespoon of Gojujang (Korean chilli paste)

1 tablespoon of Lemon Juice

5 sprigs of chopped Cilantro

Method:

Heat up oil in frying pan, add chopped garlic and chopped shallots. Before the garlic and shallots turn golden brown, add in the jumbo shrimp (shell-on). When the shrimp is about 80 percent cooked or pink, add in tomato ketchup, gojujang and keep stir frying until the shrimp is cooked and the sauce is caramelized around the shrimp. Then add in lemon juice and chopped cilantro and stir them in.

Copyright 2012 From the Kitchen of Eloise