Shanghai Nien Gao (Rice Cake) aka Park Kor Meen aka Bai Guo Gan

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Hie! My name is Pak Kor Meen, some people prefer to call me Shanghai rice cake or Bai Guo Gan. I’m of FooChow origins and I’m a rice flour based product. Kuey teows or any rice flour staple food are my cousins.Basically I have a uniform size, which is a good thing for me because I will never grow fatter or thinner. Girls who say that I tasted yucky are just envious of me!

I’m a stuborn piece of things you know, throw me hard on the floor and I won’t crack. What do you need to do just to get rid of me? Soaked me overnight and I’ll soften. Hahaha

I gained some fame in the blogsphere recently, some celebrity bloggers did some write up about me. Among them are Babe in the city KL, Malaysia Best and Sixth seal.

The curious kitten Citygal wanted to challenge herself by coming out with a dish with me as the main ingredient. Let’s see how she get it done!

1. Soaked half a packet of the rice cake overnight.
2. Saute some garlic and onion in oil until they turned golden brown.S
3. Stir fry fish slices, chinese cabbage, mushroom and carrots until they turned soft.
4. Pour the rice cakes in and stir fry.
5. Use 2 tbsp of light soy sauce, 1 tbsp of abalone sauce and 1 tbsp of oyster sauce.
6. Crack in an egg and lightly stir to create the eggy sauce.
Notes: Do not cook the rice cake too long as it will turned soft and sticky.She has done a good job right? Haha eventhough that it doesn’t look appealing at all.

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Comments

  1. Radicalz says:

    The curious kitten Citygal??? ;) ) hehehehe..

    [Reply]

  2. Jackson says:

    wow…so good to get a wife that can cook hor….:P Honestly, the dish looks appertising especially when i saw lot of vege there! yummy!!!

    [Reply]

  3. KampungboyCitygal says:

    Rad: heheheh kenot meh??

    Jackson: Hahaha..thanks jackson..I’m just not good in making my food presentable

    [Reply]

  4. babe_kl says:

    wahh looks yummy leh… i never tasted in eggy gravy, might gip it a try since i never cooked it myself hahaha :p

    [Reply]

  5. wyejon says:

    i usually have ‘bak gor’ fried ala hokkien mee… but ‘tai chow’ fry lah… not me :)

    [Reply]

  6. Radicalz says:

    cannnn.. :D meeoooowwwwww~~ ^.^

    [Reply]

  7. KampungboyCitygal says:

    babe KL: Haha..it’s just another way of making it..i wana try the hokkien mee style next time

    wyejon: haha i would love that..but im just too lazy to fry those lards

    [Reply]

  8. 5xmom ~chanlilian.net~ says:

    I have half a packet soaking in the fridge and wasn’t sure what I want to do with it. Now, your picture got me drooling, so it will be my breakfast or lunch.

    [Reply]

  9. Honey Star says:

    hehehe very funny entry kampungboycitygal!

    [Reply]

  10. Radicalz says:

    omg, SPAM!!

    [Reply]

  11. rokh says:

    something special. haven’t try before.

    [Reply]

  12. boo_licious says:

    Cute! Thxs for the tips and meowwwww to you too!

    [Reply]

  13. KampungboyCitygal says:

    5xmum: hahah..ur pic makes me drooling too..i just love the chewy texture

    honeystar: thanks thanks :p

    rokh: shud try it someday :)

    boo: U~!!!!!! make me feel kinda embarassed *blushed

    [Reply]

  14. cookies_cream says:

    I have a packet of those “beh ger in hokkien” got stucked in the cabinet for quite some time as I do not know how to cook them~! Now that I saw your recipe here, hence I can try them out. Thanks! ;)

    [Reply]

  15. shadow says:

    i really hate that thing… everytime my mum cooks that it will just make me go ewww…

    [Reply]

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