Picture
Rice Cake has a chewy texture and dense like Italian gnocchi.  The Chinese have a sweet version dished out during the New Years.  The 'guo' in Nian Guo sounds like the word 'high' as in achieving high status or promotions.  There's the savoury version and this is how mom cooks these Korean rice noodles .  Apologies to my Korean friends for not going full-out Korean with this... being culturally creative here :p

INGREDIENTS:
-Korean Rice Cake (can buy the pre-cut version to save time and can be found in the frozen food section of most Asian supermarkets)
-sliced shitake mushroom
-sliced chicken or pork*
-chopped cabbage
-thinly slivered carrot and/or celery
-soy sauce, sesame oil

*eliminate meat for vegetarian option

INSTRUCTIONS:
1. Cut rice cake (they are rather hard/stiff when uncooked) into bite-size pieces.  Set aside.
2. Marinade chicken/pork with some soy sauce, sesame oil, dash of sugar and cornstarch. Set aside.
3. Head some oil in the wok. Stir-fry the carrots, mushrooms and marinated meat. 
4, Add the rice cake and when soft, add the cabbage. 
5. Toss in the wok until cooked and well mixed. Lastly, add some cut spring onion.
6. Add a bit more soy sauce or chilli oil if desired.  Dish and serve hot. 

 
FIsh was on sale and mom decided on a new project...Homemade salted fish!  I must warn you, it does get a bit fishy smelling!  It's a great time to do pickling and salting...Weather's warmed up and flies aren't out yet and as you can see, our three fish are hanging happily in the sun. 

The old Chinese expression of living by salt fish and vegetables describe the folks with unable to buy fresh meats and produces and brings to mind of a simple life.  It is usually associated with older folks, but it could be the preference for stronger flavour foods due to weakening taste buds or the desire to have food which reminds them of their yesteryear.  For myself, while I tend not to eat it as a dish on it's own, I do enjoy 'salt-fish and chicken fried rice occasionally.  

It is interesting to think about how different cultures preserve or eat their salt fish differently.  The Portuguese has their codfish and then there's the ever versatile herring fish enjoyed differently by many European countries from raw, smoked or in a brine. 

INGREDIENTS:
-cheap fish or whatever is on sale
-salt

DIRECTIONS:
1. Clean and wash fish thoroughly.  Pat dry and drain.
2. Rub salt all over the fish and cavity. 
3. Attach string to fish and hang outside in sun for about two days.  It should be firm and dry in the end.  
4. Wrap and store until ready to eat.