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« Carnevale! | Main | Snack news »

February 25, 2004



hey alberto... I'm trying to accurately guess which sort of white rice cakes you are referring to... I think I know, but can't be sure...
hmmm... let me think about this... will be back : )


Renee, this site has a pic of the exact same thing I bought



thanks for the pic link.
yep, I was thinking you were probably referring to these.
strangely enough, my experience of these have been somewhat limited - have only eaten them in Shanghainese dishes, tho' I'm sure they appear in other dialect dishes too (sichuan or hunan maybe??)

the shanghainese usually stir fry them with pork, vegetables and/or preserved vegetables. I've also seen vegetarian versions - i.e. stir fried with fresh veggies and wheat gluten.
but I think they would work well with things like chicken, dried chillies, bean paste sauce etc too.

they require quite a bit of preparation beforehand tho - soaking and boiling.

sorry, I don't have any recipes tho'...

erm... ok, I don't think I was much help at all, was I? ack!


Renee, no help? hey you gave me loads of info! No recipe, OK, but enough to try and create something. I guess I'll try a few ideas your comment gave me and then post about it :-)


Come to Melbourne some day. I went shopping for asian ingredients in Chinatown (Little Bourke St)and got everything, the herbs, the vegetables, the rice (dozens of varieties), the noodles, the soups, the spices, the vinegars and so much more - everything from regional Chinese through to Malaysian, Korean and Japanese. Vietnamese of course as well. Fish, lamb, chicken, duck, fish, eels, pork.

Then a ten minute walk found me in Little Italy (Lygon St) for espresso and cake, maybe some lunch, the best pasta e fagioli in town, trippa alla romana, risotto milanese, pasta of many delicious kinds, maybe a ricotta calzone so light it floats off the plate ...

Come to Melbourne everyone.


I'd love to come to Melbourne and who knows, maybe one day I will. But flying around the globe for some shopping seems a bit expensive ;-). From what you describe both Chinatown and little Italy sound great... maybe I should really consider Australia as the next place to move to :-)...

Mohan Narasimhan


I live in Toronto now, for the past 2 years. Prior to this i lived in USA, in Boston and Virginia, for ten years, did my MBA from Boston a few years ago.

I have some friends from Leipzig, Germany. I have never been there but they say some nice things about the city; apparently people from Russia and Asia are emigrating to this city, due to what it has to offer??

Is this true?? Tell me more about the city, and also about its Chinatown!

Mohan [email protected]



Leipzig is a growing town and probably one of the few in the former German East that's developing its economy in a succesfull way. Ther is an historical (from GDR times) russian and vietnamese community though I'm not really aware about their size. But there's no chinatown, sadly.


The oval rice cakes are a staple of Hockchew cooking (from Fuzhou in China). It is a little-known cuisine in Singapore, not very commercially available; it's one of the minority dialects in the country.
I have been trying to get my mum to ask her sis for the recipe (both are Hockchews) but I remember the rice cakes were soaked overnight - as you said. And then the next day they were stir-fried with some sliced shiitake mushroom, quite a bit of leeks as I remember, and spring onions. I don't remember any meat inside but I'm fairly sure it must have been loshed around in a tasty stock, and perhaps a dash of Chinese rice wine. The final result was relatively soft (the trick is not to get it too soggy) rice cakes, flavoured with the stock and with a strong but not overpowering taste of leeks. It was one of my favourite dishes but one I only ate once a year - while other people chatted away at Chinese New Year get-togethers, I would be sitting quietly eating plates of this in the corner!

Alberto, it does sound like a simple stir fry might do the trick! :)


Theresa, thanks! I saved about half the package in case I found a better recipe than the first one I used (more or less straight from my immagination and a failure). I'll definitely try it out soon.

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