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Friday 21 April 2017


One special food
of the Foochows or Fuzhou dialects 
is the White Rice Cake,
commonly known as 'Ba Kui' in Foochow

It is only served during Chinese New Year.

This white rice cake is easy to make.

However, many prefer to buy the freshly made ones from the wet markets
vacuum packed ones from the supermarkets.

Yet, there are others who prefer to use the authentic dried ones
 imported from Fuzhou, China.

If you like to make from scratch:

White Rice Cake
220g rice flour
220g boiling water
pinch of salt

1. pour boiling water over the rice flour, mix well
2. knead to a smooth paste
3. press the dough into a small bread pan
4. steam for 1-1.5 hrs until cooked
5. let cool completely before slicing with an oiled knife

If using dried rice cake, pour boiling water over a handful of dried rice sticks, 
and leave to soak until soft.

To cook Ba Kui
a handful of rice cakes
4 pips garlic, chopped finely
sliced pork
some shelled prawns
Chinese sausage, sliced thinly 
2 leeks, sliced
vegetable of your choice
4 spring onions, cut
1 egg beaten

Seasoning: mix together
1/2 Tbsp thick soya sauce
1 Tbsp light soya sauce
1/2 tsp sugar
1/2 tsp oyster sauce
salt & pepper to taste

Thickener:1 Tbsp corn flour+1 Tbsp water (if required)

1. just before your meal
    fry garlic in 1.5 Tbsp oil & 1 tsp sesame oil
2. add Chinese sausage, pork and prawns
3. next, throw in leeks and other vegetables, stir fry quickly
4. add steamed rice sticks, stir fry & add some water
5. add beaten eggs, cover the pan & cook for a few minutes
6. add seasoning & give it a quick stir
7. add spring onions & stir in thicker if necessary
8. serve immediately

The ingredients used for frying the rice cakes is not fixed
but up to individual tastes and fancy.

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