RecipeTeochew

Pan-Fried Vegetable Rice Cake

Executive chef Mui-tak Hui and head chef Lap-kwan Cheung join forces to demonstrate pan-fried vegetable rice cake — a Teochew traditional "guo" made by folding finely diced vegetable scraps into a rice-flour batter and pan-frying until crisp. A small bite of nostalgia, made from what would have been wasted.

Mui-tak Hui, Lap-kwan Cheung · Executive Chef

Prep
30m
Cook
15m
Timings
45m
Serves
Serves 4
Course
Snack

Method

06

  1. Wash the leftover vegetables.

  2. Cut the vegetables into small dice and set aside.

  3. Bring water to the boil, then whisk in rice flour (roughly 1:1 rice flour to water) until it forms a smooth batter.

  4. Stir the vegetable dice into the rice-flour batter.

  5. Heat a flat pan with a little oil.

  6. Drop a large tablespoon of the vegetable batter into the pan and pan-fry both sides until golden. Plate and serve.

Recipe · Photos

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