魚蛋“腸粉” HK Fish Balls and “Rice Crepe Roll”

Since when did I ever start cooking breakfast for myself?! 😮 Here’s my version of a Cantonese staple appetizer dish. P.S. I think I mastered the skill of cooking everything in one pot in less than an hour.

image

Ingredients
fish balls
rice cakes
soy sauce
hoisin sauce
sesame oil
red vinegar
white pepper
(crunchy) peanut butter
(orange blossom) honey

Directions
1. Sauce: Stir together soy sauce, hoisin, sesame oil, vinegar, pepper, peanut butter, and honey.
(2. Optional side: Under medium high heat, oil pot/pan. Saute choy sum, a Chinese green leaf vegetable, with minced garlic.)
3. In an oiled pot under medium heat, cook fish balls while turning them until golden brown.
4. Add defrosted, rinsed rice cakes and enough water to thinly coat bottom of pot. When water is almost absorbed, turn off heat and mix in the sauce. (Drizzle sriracha over the top, sprinkle white sesame seeds and chopped scallions).

Tip
(Backstory: I actually failed at making a sauce for this before. Then last night, I decided to google an real recipe for ‘甜醬’, the sweet sauce, but everyone just said to go buy it…the most helpful thing ever…and I was only able to find out that the sauce I always thought was peanut butter, is actually sesame paste. So second time around, my concoction of sauces were on point!)
– Add equal quantities of hoisin and peanut butter, soy sauce and sesame oil. Honey would be half of the quantity. A dash of red vinegar. A good sprinkle of white pepper.

Note

I substituted the traditional rice crepe roll for glutinous rice cakes.

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