There’s nothing quite as wonderful as being back at mum’s for a good old home-cooked meal. For Mother’s Day this year, we got the mums of DC team to share some of their (And our!) favourite recipes; from quick and delightful one bowl meals, to traditional family classics and toasty bakes. So from our kitchen to yours, we hope you enjoy these recipes made with love! For a wholesome, well-rounded meal, Angie, Melisa’s mum, shares her traditional Shanghainese Stir-Fried Rice Cakes recipe (上海炒年糕), served with meat, mushrooms and vegetables simmering in gravy. You’ll love this filling bowl of goodness because it’s flavourful, has just the right amount of bite and so satisfying! 

(A personal note: I grew up eating this dish, which pairs excellently with bamboo shoots (cooked in fermented red beancurd). For a taste of Shanghai beyond Xiao Long Bao, I hope you enjoy it!)

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Angie’s Shanghainese Stir-Fried Rice Cakes Recipe (上海炒年糕)


1 rice bowl of soaked Chinese white rice cake (You can find them in Chinese provision shops at wet markets, or widely available in Chinatown. I used the Lujia brand.)*
1 cup tientsin cabbage (long cabbage), julienned
25g lean pork, sliced
3 prawns, shelled and deveined
1 fresh shitake mushroom, sliced
1 tbsp chopped spring onion
1 tsp chopped garlic
Oil for cooking
¾ cup of water for cooking

Marinade for pork:
¼ tsp light soya sauce
¼ tsp cornflour
A few drops of sesame oil
A dash of pepper

Marinade for prawns:
A pinch of salt and sugar
A dash of pepper

Seasoning for tientsin cabbage:
1 tsp oyster sauce
A dash of pepper

Seasoning for rice cakes:
1 tsp light soya sauce
1 tbsp oyster sauce
A dash of pepper

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Cooking instructions:

*You will need to soak the dry white rice cakes in water overnight to soften them, the water level should be about 5cm above the rice cakes.

1. Heat up ¼ tsp oil in a pan and fry the prawns till cooked. Remove and set aside.

2. Next, heat up another ¼ tsp oil, then lightly fry the mushrooms and marinated pork. Remove and set aside.

3. Heat up ½ tsp of oil and add ½ tsp of chopped garlic, stir-fry the tientsin cabbage with its seasoning (1 tsp oyster sauce + a dash of pepper). Then add ¼ cup of water and cook until the cabbage is soft. Remove and set aside.

4. Heat up ½ tbsp of oil and add the remaining garlic. Then add the rice cakes and its seasoning (1 tsp light soya sauce + 1 tbsp oyster sauce) and fry continuously.

5. When the rice cakes start to soften, add in the cooked cabbage, pork, mushroom and ½ a cup of water. Stir-fry for a while, then add prawns, spring onion and a dash of pepper.

6. Finally, a quick stir to mix everything together and it is ready for serving. Enjoy!

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This Mother’s Day, we celebrate all mothers and empowering mother figures alike in a series of dedicated content. From our stories to yours; memories, dreams and fears — join us in the occasion. Happy Mother’s Day!

Take care,

Melisa Goh

Melisa Goh

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