Dongbei-Style Crispy Rice Cakes
A classic Dongbei dish with a twist, crispy rice cakes are pan-fried to perfection, served with a side of tangy meen sauce.
Ingredients
- ●1 cup lo
- ●1 cup rice
- ●1 cup exotic
- ●1 cup crisp
- ●2 tablespoons dongbei
- ●2 tablespoons meen
Instructions
- 1
Rinse the lo and rice together in a fine mesh strainer.
- 2
In a large mixing bowl, combine the rinsed lo and rice with the exotic and dongbei.
- 3
Mix well until everything is fully incorporated.
- 4
Knead the mixture for about 10 minutes until it becomes pliable and easy to shape.
- 5
Divide the mixture into 4 equal pieces and shape each piece into a cake.
- 6
Heat a non-stick pan or a wok over medium heat.
- 7
Add a small amount of oil to the pan and swirl it around to coat the bottom.
- 8
Pan-fry the cakes until they are golden brown on both sides.
- 9
Repeat with the remaining cakes.
- 10
While the cakes are cooking, prepare the meen sauce by mixing the meen with a little water in a small bowl.
- 11
Once the cakes are done, serve them hot with the meen sauce on the side.