Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

Cheers,
Babe_KL
16 Oct 2012

Monday, 18 June 2007

Shanghai Nian Gao - Hokkien Style

Before I start my posting, just wanna wish my daddy, hubby and the rest of the fathers/grandfathers/great-grandfathers/Godfathers, a very belated Happy Father's Day!!! No heart wrenching post from me yesterday haha... very tired and no mood cos my boiboi is having the flu/cough/fever package with lots of thick phelgm but he's better today.

In fact he got better yesterday evening after we took him to take his pick of donut at Big Apple Donut! Earlier he said he don't want to eat anything, not even when we entice him with donuts and we just left him as it is. Not until when his daddy decided to grab some donuts, that fler went and picked his own choice and little did I knew he picked peanut butter, his fave. It's great that he knew how to read and understand some words now. I don't need to tell him which is which! As he was munching his donut, I asked him if it's nice, he shook his head. In between his chokeful of donut he mumbled "Dunkin' Donut is nicer". That says a lot huh?


**Non-Halal Posting from here onwards hehe**

Anyways, back to regular posting, lemme do a quickie one today.

I bought a pack of Shanghai Nian Gao (white rice cake). In Cantonese sometimes it's known as pak kor meen (gingko nut noodle) which I think its because of the shape of the rice cake.

white rice cake in packet

You can't cook these rice cakes straight from the packet (pic on the left). To prepare, soak the rice cakes in water overnight or like what I did, soak in hot water for about 4-5 hours, changing the cooled down water with hot water twice. Next, blanched them in boiling water with a few drops of oil till soften or al dente or to the texture you favour. Drain off the water and cook them accordingly as seen on the pic on the right.

white rice cake blanched white rice cake


I've cooked my Shanghai Nian Gao in Hokkien noodle style. Easy peasy...

Fry some sliced pork (can use chicken) in hot oil till 3/4 cook. Didn't managed to go market to grab some prawns, hence omitted. Next, stir in loads of chopped garlic. Once the meat is cooked, pour in some water. Add in oyster sauce and thick soy sauce to taste. Once the water come to a boil, place in the cooked rice cakes. Stir to prevent them from sticking to each other. Ensure the water is enough to cover the rice cakes. Cover with lid and let them simmer in low heat. Test the rice cakes to decide if they have cooked to the texture you prefer. I liked mine slightly on the chewy side.

Adjust the seasoning, adding more thick soy sauce if they're not dark enough. More oyster sauce if not saltly and a little bit of sugar to bring out the taste. Stir in some choy sum and carrots. Cover again and let it cook till the gravy is drier. Dish up and serve hot when the vegetables are cooked through.

Shanghai Nian Gao (White Rice Cake) Hokkien Style

Technorati Tags: +

12 comments:

Tummythoz said...

Haven't tried cooking this before. Don't like d part to soak so long & d need to change water. Yup. Got lazy written all over me.

boo_licious said...

Glad to hear boiboi is better and LOL at his Big Apple donuts comment. So far the camp is divided, some love it while some hate it. Good testing ground for Krispy Kreme to gauge the Msian public's reactions. Looks interesting but I don't think I'll cook this at home as my wok skills ain't too fantastic.

MeiyeN said...

kids always tell da truth lol... and oh, i miss this shanghai niangao alot!... don't even remember when was da last time i had it and yours looks soooooo sooo yummy!

ac said...

hehe never tried big apple donuts and after FR from boiboi, dont think will buy any from there....dunkin donuts is still main place to get my donuts :)

dragon i got sell this shanghai nian gao also right babe jie? think u got review it b4 too... but lately think the Q of dragon i drop liau compare to last time.

wmw said...

I like this fried dish a lot, a change from the usual noodles.

babe_kl said...

i'm lazy type too tummythoz. this one ok ler just soak and leave them one side..

boo_licious, i'm sitting on the fence cos some flavours do go with the texture of the donut but some don't. waiting for krispy kreme to come!

meiyen, ask your mummy to make :p

ac, yeah i did but i hvnt step into dragon-i for ages. try crystal jade at lot 10. they're so much better.

wmw, me too!

Deric said...

babe jie, i think still the best pek ke noodles is next to FGA at jln kuchai lama, haven't tried yours yet though...hahaha :) i want CHOCOLATE BROWNIES!!!

tankiasu said...

Oh this is a famous Heng Hua food as well. In Heng Hua, we call it "pah oueh". You can get it at a Heng Hua restaurant right opposite Brickfield's police station.

babe_kl said...

deric, when u gonna bring me there?

i've heard of this place but hvnt try yet. thanks for the recommendation daryl

Deric said...

ehhh, must go very very very early le, else 1st no place, 2nd wait super long for the noodles to come.

there's another one beside the old klang road post office, it's not facing the main road, it's facing backwards towards the choong wen primary school instead.

Not cheap :P

Clare Eats said...

I have always wanted to know how to cook these! That looks so yummy, I am going to have to buy some now....

babe_kl said...

all rite deric

glad that i was able to assist clare haha