rice cake Tag

PORK STICKY RICE BALLS W QUICK TTEOKBOKKI SAUCE

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I don’t know how weird is it to change the featured photograph, but I made this dish again, and I just like this street/take out-styling much more. It suits the dish. Enjoy!

I’M GOING TO EAT AS MUCH CHEWY AND STICKY RICE-THINGS DRENCHED IN PLASTIC-DYING SAUCES, TO MY TEETH’S CONTENT

So, today is the day.

No, not the day I rolled out of bed looking like Beyonce. Because that was yesterday. Nor is it the usual days that I hallucinate behind my gas-mask about the elusive, blue-est of the blue sky-day in Beijing that never comes. Because today, it actually is. Totally smog-free. Yay. But you know, the cheerleader in me rather focus on the fact that – like how snowstorms only come on the weekends – this miracle just had to happen in the fucking middle of the week. A thursday. Pffffff…. Today is also not that day that I unveil another fabulous cooking-alternative like how to make a creamy scrambled egg in 15 seconds, or how to make cruffins with a pasta machine, to say, help you get on with your lives in desperate needs of delicious comforts. I mean really, enough about you.

In fact, today is the day, that I’m finally done with… my Invisalign.

Yup, that’s right. For the past 6 months, I’ve been wearing my borderline-intrusive and not-so-INVISible teeth-ALIGNment devices inside my mouth, 20 hours a day, 7 days a week, which I’m finally getting rid of after what felt like a million years, and why? Well, to make adjustments on my low-profile and pre-middle-aged teeth so SUBTLE, that it could only be noticed by me, myself, and my forevermore judgmental selfies. I feel like getting Invisalign was a lot easier than having to wear braces. When it came to my teeth, if I hadn’t taken it upon myself to check out something similar to Dentist Georgetown, I probably wouldn’t even be in the position I am in now in terms of my teeth, so I am happy with the results.

You see, this is what ultimately happens when an emotionally unfulfilled woman is left alone in her solitary confinement for far too long that she starts to talk to herself in the mirror. Whereas a man may see from the reflection, an utter failure; but a woman, one crooked tooth. Hey, we’re optimistic like that. So, in 2 hours, I’ll be lounging at the dentist’s office, in a sacred ancient ritual where I rip these damn things off of my mouth and light them up in a hysterical bonfire until they turn to ashes. That shall feel good. Then I’m going to come home, with my device-free and minimally improved teeth, I’m going to eat as much as this as I can.

If you’re wondering why this, a savoury version, pork stuffed sticky rice balls giddying in a red pool of spicy, Korean tteokbokki (stir-fried rice cake) sauce as my first meal out of the pit, well there are good reasons. Even though there were plenty of sticky rice-things here and there in the past few weeks already, the experience of ingesting them was, well to say the least, a highly skillful and demanding task. You see when you mingle the word “sticky”, with devices that are trying to hold onto your teeth for dear life… things can get complicated. Somewhere along the chewing and the friction and the physical bonding of things, I could, without any notifications, lose a “grip” or get “de-capped” or worse, lose the last trickling ounce of dignity and the will to somehow make this feel funny-ish. So in the most appropriate and rewarding matter, the only thing that I should be granted with at the end my “correctional” sentences, I am going to eat as much of chewy and sticky rice-things drenched in plastic-dying sauce (yeah did I mention that? they get colored, too), to the content of my now invisibly aligned teeth.

But what’s in it for you? Well, if you were already a fan of Korean tteokbokki, then you should know that they’re always a reward even in the absence of a good reason, especially when stuffed with ginger and soy sauce flavoured ground pork, with a fast and easy and dare I say, better, spicy tangy and sweet tteokbokki sauce that will make your flat tires taste good. But really though, enough about you.

So here, another sticky rice ball recipe. If you want a word with it, talk to the teeth.

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CAULIFLOWER RICE CAKE + POOR MAN’S X.O. SAUCE

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YOUR DESIGNATED DIM-SUM PLACE CAN’T TOUCH THIS

Have you had Chinese turnip cake with X.O. sauce?

Well, the thing is, you probably have without knowing.  Over the dizzying array of small dishes on a dim-sum table, your friend passed you a plate of square white cakes with browned and crispy exteriors, served with a small oily dollop of brownish condiment.  You ate it, mmmmmmm…., probably even asked for the name of the dish, but let’s be honest, who the hell can remember any names from a feeding-frenzy over a dim-sum table?

Well, that, my friend, you just had Chinese turnip cake and its side-kick, X.O. sauce.

I’ve been long trying to come up with a X.O. sauce recipe.  X.O. sauce, suggested from the name given, is made with a large proportion of expensive ingredient, being soaked and shredded dried scallops, and thus lands as a prestigious condiments on the table of Chinese banquette.  It’s usually served in small spoonfuls, as an intense, savoury and spicy flavour-booster to highlight stir-fry dishes, rices and noodles, or dim-sum classics such as the turnip cake.  It’s wonderful.  I love it.  So why not just make that?

Well… I mean, dried scallops are great.  Fancy stuff.  One of those things that are pocket-burning to buy, a pain in the ass to prepare, and in the end of course as all fancy stuffs must be, highly fucked-able.  One miss-step in the prepping and cooking procedure, what was supposed to make this sauce supremely “X.O.”, will also easily turn it into a pile of rubbery and teeth-flossing donkey-hide.  In this particular juncture in my life where several “bad apples” are on the brink of collapsing, I’m not going to risk my iphone 6-fund on something that could potentially malfunction, too.  Especially, not when I believe the beauty of X.O. sauce could be replicated with ingredients that are more, literally, down to earth.

Instead of shredded dried scallops, I’m using dried shitake mushrooms.  In combination with dried shrimp which is also a traditional ingredient in X.O. sauce, this poor man’s version came out well beyond my highest expectation.  It’s robust, complex and intense, embodying the sea-essence from the dried shrimps and oyster sauce, as well as the earthiness of mushrooms and ham.  It’s a symphony of notes that cannot be described unless personally experienced.  And it’s my next it-sauce to be slathered on a bowl of rice, a quick slurps of noodle, or if I’m feeling like going the extra mile, this cauliflower rice cake.

Wait, what happened to turnip cake?  Because I’ve also, long been trying to come up with a turnip cake recipe.  Turnip cake, suggested from the name given, is made with a large amount of Chinese turnip aka daikon, along with Cantonese sausage, dried shrimps, and a batter made with white rice flour.  It’s usually steamed inside a rectangular mold, then sliced and browned over a hot skillet right before serving.  A humble, homey and delicious staple that’s as beloved as anything can get if you came from an Asian background.  It’s wonderful.  I love it.  So why not just make that?


 

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