Rice Cake

I wouldnt be posting any recipe for this dish but I will post a link instead, since it was not my self created dish.

宁波年糕，上海年糕，百果年糕

 A mixture of 2 flours. The recipe calling for 180ml of water but I used more than that. 

Boiling water and cook a 40g dough as mentioned in the recipe. Rub it into the raw flour dough but be careful because it can be hot!


Divide the dough into 6 portions.


Roll into 6 strips and they are ready for a suana.


This is the ready rice cake that is ready to go into the freezer. I took a bite before storing. It still have a raw rice flour taste. I wonder why?? I will keep this to cook with meat and prawn during CNY.

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Assam Kebong Fish

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Yun Cheong Fried Rice

Ingredient

1 yun cheong (liver chinese sausage)

2 tbsp of dried silver fish

2 tbsp of sakura tiny shrimp

2 bowls of over-night cooked rice

1 big onion - diced

1 big egg - beaten

Method

1. Diced the Chinese liver sausage and onion. 
2. Heat up the wok, pan fried the silver fish and sakura shrimp with a 1 tsp of oil. Dish up when it is a little brown. 
3. Using the same wok, stir fry the sausage and the onion together. There is no need to add oil as the heat will bring out the oil from the sausage. 
4. Add in the beaten egg and make it scramble. 
5. Add in the cooked rice and loosen the rice.
6. Add in the silver fish and shrimp we have prepared earlier. 
7. Mixed everything well and served.

Afternote:

if you realised there is no seasoning, because the sausage, silver fish and the shrimps are actually salted, there isnt a need to add in anymore salt or soya sauce. However, if you wanna add more rice, do taste before and soya sauce may need to add a little to it. 

This is my 1st time cooking this fried rice, I love the taste of the yun cheong (liver sausage), you can try using the normal lup cheong for this dishes too. 

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