Anyone who knows me, know I love to cook!
It’s my pleasure!
Late last year I went to a “tasting” for some blends of spices, dip mixes, flavoured oils and the like.
It is mostly organic products, which I am super passionate about and I really felt I could use and help others with simple recipes with these products…
I didn't intend to blog so much about the products as I have another platform for that, but is was bound to organically happen! (Like what I did there???)
Anyway, a few weeks ago Daughter E and I were watching Judy Joo on TV she has a great show called Korean Made Simple…. If you are that way inclined do yourself a favour and watch that show!!!
So she did this dish called Bulgogi and it featured these amazing little things called rice cakes. This is the first time I had seen them and they looked delish!! And Judy did a great job of selling them too us via the description as she chowed down.
Now we are blessed to live in a very multicultural neighbourhood, with a strong Asian grocer presence and we LOVE IT!
I thought no doubt I can find these rice cakes locally and I did, first shop we asked at… BINGO!
So I have used them a few times and thoroughly loved, but tonight was something different and a bit more special.
Maybe it was the fact Daughter E cooked almost the entire meal or that there was only a few ingredients that made it just so darn tasty.
Anyhoo… it was an amazing dinner and I want to share.
There was only mumma bear, Daughter E and Baby O so to be honest 2 serves but you can double/quadruple this no worries.
Now for the sauce it really was a true balancing act of flavours – a few sploshes of this a sprinkle of that – taste and repeat… sorry that’s the only way it worked but I urge you to try too.
I’m calling this Tasty Chicken with Rice Cakes and Greens:
5 Chicken Tenderloins sliced thin
1 bunch of Asian Greens (anything at all) sliced
½ bag of Rice Cakes
Tablespoon of Rice Bran Oil
I then used in both marinating my chicken and my base sauce a Spice Blend called Asian Stir Fry from YIAH
For the base sauce: A few sploshes of Tamari, a heap tablespoon of raw sugar, juice from ½ a lemon, a small knob of grated ginger and a splosh of Mirin and a tablespoon of Asian Stir Fry spice blend.. Mix taste and adjust as required… I added more sugar but that was about it! Stir and leave…
So I sliced the chicken into strips and added a tablespoon of the spice blend and left in a bowl to marinate.
While I did that Daughter E placed the rice cakes in a bowl and covered with water.
Daughter E then chopped the greens and set aside.
Then she grated the ginger into a bowl, and added everything else for the base sauce. And left to sit.
I then got out the wok and out on high heat with the rice bran oil, once hot added the chicken and cooked for about 2 minutes.
I then added the greens, rice cakes and base sauce, gave it a big toss and put the lid on the wok.
We went to set the table and pour a drink (very essential).
Then I took the lid off and gave another big toss…and we were done!
I tasted for any seasoning but it was all good.
We served and we ate and we enjoyed!!!
|Prep work done!|
|OMG does not even come close to how tasty this was...|
|Rice Cakes.. Sorry can not translate that!|
If you want any info on the YIAH products please visit me here.