Linguas de arroz / White rice cakes

Linguas de arroz

white rice cakes

Non sabía moi ben como chamarlle a este prato. Algunha vez que o tomei nalgún restaurante oriental, chamábanlle tallaríns filipinos, máis ao buscalo no buscador, non atopei ningunha foto similar. Despois de darlle algunha que outra volta, e vendo que a súa forma é similar ás linguas de gato e están feitas de arroz, decidín poñerlle linguas de arroz. Estas linguas véndense en supermercados orientais e non hai que cocelas, só se deixan a remollo durante unhas 24 horas e xa están listas para ser cociñadas. Imos aló!

Ingredientes:

white rice cakes

– 250 gramos de linguas de arroz (previamente deixadas a remollo)
– 100 gramos de col
– 3 cenorias
– 60 gramos de cogomelos*
– prebe de soia
– prebe de yakisoba ou prebe worcestershire (opcional)

*A idea era empregar shiitake, máis como non os topei, merquei champiñóns

Preparación paso a paso:

1. Cortamos a col, as cenorias e os cogomelos en tiriñas.

2. E fritímolos xunto coas linguas de arroz. As linguas de arroz fanse moi axiña. Se vedes que se torran un chisco, non pasa nada, de feito, ao torrarse, quedan crocantes e tamén están moi boas.

white rice cakes

3. Cando xa estean ben fritidas, engadimos os prebes que máis vos gusten. Prebe de soia, prebe de yakisoba, prebe worcester, ou o que teñades a man. Eu mesturei un pouco de prebe de soia e de prebe de yakisoba. Mesturar ben ata que as linguas collan cor. E listo!

white rice cakes

A textura é moi suave, similar á da pasta, máis con sabor a arroz. En canto aos ingredientes, podedes botarlle os que queirades. Eu empreguei ingredientes que me quedaran de outras receitas, máis pasa como co arroz, case se lle pode botar de todo, así que toca experimentar 😉 Pódese deixar a remollo ata 7 días, e telo dispoñible para cando o queirades facer.

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White rice cakes

white rice cakes

These white rice cakes are usually on sale in Asian supermarkets and they are dried, like spaghettis. To prepare them, we just need to soak them in water for at least 24 hours and they’ll be ready to be fried. For this recipe, I will be using cabbage, carrots and mushrooms, which is the ingredients I have tried whese white rice cakes in the different Japanese restaurante I have been to. The frying process is really quick and you will love its smoothness and flavour. Let’s go!

Ingredients:

white rice cakes

– 250 gr white rice cakes (already soaked in water dfor 24 hours)
– 100 gr cabbage
– 3 carrots
– 60 gr mushrooms*
– soy sauce
– yakisoba or worcestershire sauce (optional)

*The best mushrooms for this recipe are shiitake, but you can use your favourite one

Step by step recipe:

1. Cut the cabbage, carrots and mushrooms into strips.

2. Fry the veggies together with the rice cakes. Rice cakes are easily cooked. If you see they’re a little bit golden brown, don’t worry, they will have a more crunchy flavour but the flavour will be as delicious.

white rice cakes

3. When all fried, add your favourite sauce. I used a mixture of soy sauce and yakisoba sauce, but you can use whatever you like most. Mix until the sauce and the ingredients are all integrated. And that’s it!

white rice cakes

As I have told you before, the texture is really soft, something similar to pasta, but with a rice flavour, of course. You can, of course, use other ingredients that you like most or that you have around the kitchen and you don’t know what to do with them. As they’re made of rice, you can prepare them with almost any ingredient you want. You can have them soak in water up to 7 days, and have them ready to use in a moment.

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