I bought a packet of rice cake just because I had it in a restaurant and thought it was pretty good and I should buy it and cook at home. Since I had the last 2 pieces of Korean fish cake in the freezer so I thought why not used it in this dish and so this dish was created. I had some bean sprouts and chives from frying Char Kwey Tiao just two days before so I used that and added some carrot. My girls loved it and it is good with Sriracha sauce too! Just spice it up a little ya!
This is how the rice cake looks like from the package. I cut each strip into half for easier consumption. It was chewy and delicious. I have never have it in soup or hot pot before, wonder how it would taste like? Perhaps next time I should use this in mala hot pot and try it myself huh?
