XO nián’gão with Wombok
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June 2006
Photo by Katarina Ebejer
Venture outside the Western perception of the Rice Cake — thin, styrofoam-flavoured discs of puffed rice and embrace the ooey, gooey, and chewy goodness of the East-Asian rice cake.
Serves: 2
Ingredients
50 Sliced Rice Cakes
1 ½ cups chopped Wombok cabbage
2 heaped tbsp. XO sauce
1 tsp. hot sauce
1 tsp. sugar
3 tbsp. Soy sauce
1 tbsp. Sesame Oil
1 tsp. crushed Ginger
Water
Directions
Place the niangao in a saucepan with the sesame oil. Pour in water until most of the rice cakes are covered. Then add the soy sauce, ginger, and sugar and bring to a boil. Give it a good stir and separate any that have stuck together. Cover with a lid for four minutes.
Remove the lid and let most liquid evaporate while stirring. Throw in the chopped Wombok and sprinkle with the XO sauce and the hot sauce. Stir until the sauce thickens to the desired consistency- this will happen naturally due to the starch from the rice cakes. Serve with extra XO sauce drizzled on top.
