Photos by Christopher Tan & Pranjali Desai

Get together for Reunion Dinner II -

Singapore Women's Weekly January 2004
(Chinese New Year Recipes)



  • 3 tbsps oil
  • 250 g glutinous rice cakes, soaked in hot water, drained well and tossed in 1 tbsp oil
  • 1 clove garlic, minced
  • 100 g minced pork
  • 1 carrot, shredded
  • 100 g bamboo shoots, shredded
  • ½ cup chicken stock (made from ½ stock cube or use canned stock)
  • Chinese parsley for garnishing


  • 2 tsps light soy sauce
  • 1 tbsp oyster sauce
  • salt and pepper to taste
  • 1 tbsp Chinese wine
  • 1-2 drops sesame oil


  1. Heat 1 tbsp oil in a pan and cook rice cakes over low heat for a few mins. Set aside.

  2. Heat the remaining oil over medium heat and stir-fry garlic till lightly brown and fragrant.

  3. Add pork and fry for another 1 - 2 mins.

  4. Add carrot and bamboo shoots. Lower heat and cook stirring for 2 mins.

  5. Add chicken stock and bring to a boil. Put in rice cakes and cook for 5 mins. Add all the seasoning ingredients into the pan. Mix well and remove.

  6. Garnish with Chinese parsley and serve.

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