BellaOnline Forums Food and Wine Chinese Food What recipes would you like know?

Here is a wonderful recipe for a shrimp and chicken stir fry:
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I would be eternally grateful for a recipe for Shanxi shaved noodles and an appropriate soup to put them in.

Thank you so much, I can not get enough of these.

I am obsessed with Hot And Sour Soup, and I have tried a few online recipes, and to be honest, they always fall very flat. Do you or anyone, have a recipe that they actually have tried to see if it is authentic?

I'm a huge fan of hot and sour soup as well. When I was younger I would make my own version which simply used chicken broth, white vinegar, sugar, goya hot sauce, soy, cornstarch, cloud mushrooms, and egg whites. This however is not what most people would call "an authentic Saun la tang."

An authentic recipe actually uses chicken or pig's blood which is curdled to give it a thick consistency. I have found an authentic recipe hereBellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Hi when I have been in Asia, (Malaysia and Thailand), I have had solid rice which has been served with satay sticks. It is then cut and served in blocks with cucumber and onion and the satay sauce. How do you make this, I can find no reference to it anywhere on the internet. I have searched for rice blocks, chunks, cut rice, solid rice rice with satay. I want to serve it, but I need to know how to make it. Please help.

Hi when I have been in Asia, (Malaysia and Thailand), I have had solid rice which has been served with satay sticks. It is then cut and served in blocks with cucumber and onion and the satay sauce. How do you make this, I can find no reference to it anywhere on the internet. I have searched for rice blocks, chunks, cut rice, solid rice rice with satay. I want to serve it, but I need to know how to make it. Please help.

It sounds like you are refering to "sizzling rice cakes" which are usually served in "sizzling rice soup."

The easiest way to make these wonderful cakes is to first cook a pot of rice and then let it cool, then follow the instructions below.

"Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick.

Bake the rice for 50 - 55 minutes, until it is dry.
Cool and cut into 2-inch squares.
Store in a canister until needed. Do not freeze.

The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last minute work - you can't deep-fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried just before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly, until they turn brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over, and listen to the rice snapping and popping."

This recipe I pulled from "yahoo answers" and is the same way that I make these wonderful rice cakes.

Let me know if this is what you are looking for.

~Lila Voo

What do you serve with the rice? Can you give some recipes? Thanks!

Hi Taisha-
The sizzling rice is usually deep fried and served in a soup as in the following recipeBellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Thanks