Let's eat: Niangao, the noodle kind

Have you had this Chinese rice cake, or Niangao, that's more noodle than cake? It has a starchy texture, is made of just rice and water, and because there's "more" noodle to chew on, it has more "bite" in that sense.

The first time we ordered it was at a Chinese eatery. The cook had made it with some minced meat. And that was when we found out that it was anything but the Niangao we were used to back home. You know, the sticky brown kind for Chinese New Year, that some would love to have fried with an egg batter, but for me, I could eat it steamed on its own because of its sweetness.

The second time was when a fellow Singaporean here, made it for a party. I remember her telling us she had to leave the rice cake soaked for more than the suggested time -- something like, a whole day, before it softened! But it was well worth the effort, because we all enjoyed it!

And so, when I chanced on a frozen version of the Niangao, at the usual Chinese supermarket, I decided to give it a try. I've never cooked it myself, until now. For the frozen version, you just need to soak it in hot water for 2 minutes, but I left it there for longer, while I scrounged my freezer for whatever ready ingredients I could use to beef it up.

In the end, it's this seafoodish version we had -- with shrimp, clam, and part-fish/part imitation lobster (my substitution from the regular supermarket, for DoDo fishballs, ever since the DoDos were still being sold after months they were expired). All of which I just had to thaw out, and toss into the wok to fry with some garlic and oil!

And treating the Niangao like I would any macaroni or pasta -- like noodles, too, I seasoned everything in the wok with the usual works... soya sauce, pepper, and sesame oil. Like always, I also added some rice wine and oyster sauce -- easily accessible, "secret" ingredients. The bean sprouts I put in last, so they would still be crispy!

The result went down well with my three guys, and Ben who's always a noodle person, asked for seconds and thirds! This is something quick enough to make for a simple meal, the kind I like to cook for lunch. And it should work for dinner, also, but if you, like me and my husband (but he won't admit it), belong to the "must-have meat" non-vegetarian group, when it comes to dinner especially, you can always throw in some meat, if not add a side dish, or soup, for a fuller meal!

Have you tried something new familiar yet not quite the same thing? What are you cooking today?