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Savoury Rice Cakes

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Total time: 30-40 minutes

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Serves 8

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3.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


200g - Dried white rice cakes

3 leaf - Bokchoy

1 cup - Bamboo shoot, peeled

4 pcs - Dried wood ear fungus

2 cloves - Garlic, crushed

1 tbsp - Dried shrimps

1 - Chinese sausage, cut into thin slices

1 - Fishcake sliced

1 tbsp - Oyster sauce

200ml - Chicken broth

1 tsp - Fish sauce

1 tsp - Soy sauce

1 tsp - Shaoxing wine

1 pinch - Pepper


Measuring cups and spoon, knife, chopping board, metal spoon or tuner, stainless steel bowl, and wok or frying pan.


1. Soak the dried rice cakes with sufficient water to cover for 8 hours. Discard the water.

2. Soak the dried fungus in a bowl of hot water for 20 minutes, then drain and rinse thoroughly. Slice into small pieces if they are large.

3. Soak the dried shrimps for 10mins and drain off the water.

4. Slice the bokchoy into slices same width as the rice cakes.

5. Slice the bamboo shoot into paper thin slices.

6. Heat up a wok or a frying pan over a medium to high heat. Add half a cup of oil.

7. Add the crushed garlic and the dried shrimps to the pan and fry until fragrant.

8. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes.

9. Add the sliced fishcakes followed by the sliced Chinese sausages and continue frying until they are cooked.

10. Throw in the cabbage and mushroom, continue stir frying.

11. Add in the soaked rice cakes and give it a good toss in the pan.

12. Add the chicken broth and allow it to come to the boil. Continue boiling until the sauce has thickened and the rice cakes are cooked.

13. Season with the oyster sauce, fish sauce, soy sauce and the pinch of pepper.

14. Add the teaspoon of wine and turn off the flame immediately.

15. Dish up and serve


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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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