Recipe: Rice cake with savoury condiments

This is an easy recipe and very tasty. The key is getting all the ingredients.

          For the rice cake itself you will need:

Water
Rice flour
Glutinous Rice flour
Peanut oil

Put the Rice flour in a large mixing bowl. Add one quater the amount of Rice flour of the Glutinous Rice flour. Add plenty of Water, enough to make a thin slurry. Put Peanut oil in a Wok. Add the mixture and simmer on low heat with a lid covering. Depending on how much mixture you add and how thick the cake is, cook until the top has let through bubbles and is cooked.


           For the condiments you will need:

Dried or fresh Chilli

Preserved Vegetable. This is from the Chinese grocer. There are many types. One is the wet type which is in a jar. An other is the dried type in a polymer bag. They taste similar and are usually made from Chinese Cabbage or Chinese Olive leaves. The wet type can be added to the recipe as is. The dried type should be boiled with water, salt and Vegan MSG.

Preserved salted Turnip
Mung Beans
Spring Onion
Salt
Oil

With the Mung Beans you must soak them over night. Drain the soaking liquid. Add enough water to cover plus about 3cm. Cook until the beans are very soft and the liquid has gone. While still hot use a wooden spoon to mash the cooked beans. Add chopped Spring Onion, salt and oil to taste.

Vegan Fish Sauce


              To assemble the dish:

Use a spatula to take some of the rice cake out of the Wok and on to a plate. Add the Mung Bean mash, Preserved Vegetable, finely chopped Preserved Turnip, chopped Chilli and Vegan Fish Sauce.
Best enjoyed using a spoon.