Recipe : Rice cakes (pak kor meen, bek ger, wateva lah) | Food, travel, recipe & sights

Recipe : Rice cakes (pak kor meen, bek ger, wateva lah)

Hey, people, since my last post, I had been sitting patiently waiting for the rice cake to soften. Just when it is softens, I was too busy to cook and luckily, it did not soften any further when I kept it in the fridge.

Aggie, you are such a dear! I got the idea from your recipe provided here:

The traditional Foochow method of cooking (my mom’s!) is as follows:
1. Crack an egg into the prepared container of rice cakes and mix thoroughly*.
2. Saute some garlic in oil until fragrant.
3. Stir fry some ingredients - my mom usually uses leeks, some prepared minced meat, egg(s) and those tiny clams**.
4. Pour the rice cakes in and stir fry.
5. To season, use the ‘juices’ from the can of tiny clams +/- some light*** soy sauce and some oyster sauce.
6. Remove from wok/pan. Don’t throw away the crispy parts - those are the best!

* To make the end product sticky, otherwise omit this step. For me, I’ll always find non-sticky rice cakes to be not the real thing.
** Those really tiny black ones that come in a can.
*** My aunt uses dark soy sauce instead of light soy sauce whereas sometimes I don’t even put soy sauce!

What I used:

Method :

  1. Knock the egg into the soften rice cake (like what aggie said)
  2. Heat oil and add garlic, dried shrimps and lard pieces (my neighbour is a char koay teow hawker so I get these crispy stuffs without the oil, hope it won’t kill me as easy as lard itself)
  3. Add vege/mushroom and rice cake
  4. Add flavour and the juice from the clams
  5. When soften, it softens real fast, btw add the clams and heat through.
  6. Season to taste and add coriander leaves

Yummmm…best with sambal belacan. The flavourful tastes of the dried shrimp and clams are balanced by the bland taste of the rice cakes, enoki and cabbage.

I still have half packet left so probably I will try the Hokkien style like the rest of you suggested. Thanks, peeps for all the tips.

Posted by lilian on May 27th, 2006 under Food, Recipe

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3 Responses to “Recipe : Rice cakes (pak kor meen, bek ger, wateva lah)”

  1. Jacky Says:
    May 28th, 2006 at 1:21 pm

    I’m a long time reader, 1st time commenter. My Shanghainese grandma cooks this with minced pork and chinese cabbage. I think some soya sauce and maybe garlic too. She hasn’t made it recently though….

  2. earl-ku Says:
    May 30th, 2006 at 2:00 pm

    hmmm, seriously hor, by the looks of the pic - i don think its that nice :) looks a lot like some vegetarian dish …

    haha maybe i need to taste it and see …

  3. lilian Says:
    May 30th, 2006 at 3:18 pm

    earl-ku : got lotsa lard pieces ler…and i purpose make it white ‘cos it blends with the enoki mushroom.

    jacky - Will note yr grandma’s recipe and add soya sauce and minced meat next time.

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