![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjloeWASS3XTjIYzpF8jS9fLXrDbaE0jQmhRDUqDCVHLjD2s1qNU3Sd9-Hi9WbozYKq16U43WBkqPpbyNhpfYB_KrXH2NfhjdTYbtbVanJvJv5gqnc2QekrbV2bd10-_nWio8HIsgnk4uYW/s200/Picture+145.jpg)
Aunt use her Fried beehoon w/canned stewed pork chops recipe to cook this rice cake.
Some changes are:
1. Use 225g rice cake instead of 300g beehoon (no soaking needed)
2. Use chinese cabbage instead of beijing cabbage
3. Add 2 no dried mushroom (soaked & shredded)
4. Add 1 small carrot (approx 60g, shredded)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaug-5wmC1W5687IQUDNyQNLTTVdu93g8sb083srH2lI29um4bhEL6xjTVqpFbUzYwUoNxQY2vTOHd6bfmzB_GbmJuyDfT9h8gibfdGvYGWE5T2HqwsGKUX4vQJEkCHENsfFeYH6ZreEoZ/s400/Picture+605.jpg)
I like the chewy texture and the rice cake itself has no taste, so it will absorb the richness of the sauce. Yummy!
0 comments :
Post a Comment