Crispy Rice Cakes With Tarator Sauce Recipes

BIRTHDAY CAKE CRISPY RICE TREATS

Steps:

• For the "cake": Melt the butter in a large pot over medium heat. Add the marshmallows, and cook, stirring occasionally, until they melt completely, about 5 minutes. Remove the pot from the heat, and stir in the vanilla and a pinch of salt. Add the cereal and sprinkles, and stir with a rubber spatula, scraping up from the bottom, until the cereal is completely coated. Transfer the cereal to the prepared cake pan, and pat it down into an even layer. Let sit at room temperature until firm, about 30 minutes. Invert onto a serving plate.
• For the frosting: Heat the marshmallows and butter in small saucepan over medium-low heat, stirring constantly, until completely melted. Remove the saucepan from the heat, and stir in the confectioners' sugar.
• Spread the frosting over the top of the "cake" in an even layer. Decorate with sprinkles. Cut into wedges, and serve. (The frosted "cake" can be stored in an airtight container at room temperature for up to 3 days.)

CRISPY RICE CAKES WITH TARATOR SAUCE

Steps:

• Tarator Sauce:
• Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.
• Rice Cakes:
• Cook rice in a large saucepan of boiling salted water, stirring often to separate grains and prevent sticking, 6 minutes. Drain well and spread out on a rimmed baking sheet to cool. Transfer cooled rice to a medium bowl.
• Whisk egg, egg yolk, 1/2 cup tarator sauce, and 1 Tbsp. lemon juice in a small bowl to combine and add to rice. Season with salt and pepper and stir to combine; set aside.
• Heat 1 Tbsp. vegetable oil and 1 Tbsp. butter in a large skillet, preferably nonstick, over medium. Just as butter starts to brown, drop four 1/4-cupfuls of rice mixture into skillet and gently press down with a spatula to make 1/2"-thick cakes. Cook cakes until edges and bottoms are golden brown and crisp, 5-7 minutes. Transfer to a wire rack (they're only cooked on one side). Wipe out skillet and repeat process with remaining vegetable oil, butter, and rice mixture to make 4 more cakes.
• Toss herbs with olive oil and remaining 1 tsp. lemon juice in a clean small bowl; season with salt and pepper.
• Divide 1/2 cup tarator sauce among plates and top each with 2 cakes. Squeeze lemon wedges over and season with more salt. Top with herbs.

RICE CAKES

Steps:

• In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
• Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

ROUND 2 RECIPE - RICE CAKES WITH CREAMY CILANTRO SAUCE

Steps:

• For the rice cakes: In a bowl, combine the rice, breadcrumbs, egg, and season with salt and pepper. Mix together until well until incorporated. Take 1/4 cup of the rice mixture and form into 1/2-inch thick patty. Set aside while you form the other 3 patties.
• In a nonstick skillet over medium heat, add the oil. When it is hot, fry the rice cakes in batches until they are golden brown and crispy, 3 to 4 minutes per side. Drain on a brown paper bag.
• For the creamy cilantro sauce: In the bowl of a food processor, add the cilantro, vinegar, garlic, and sour cream and process to combine. Taste and adjust the seasoning with salt and pepper.
• Serve the rice cakes with a dollop of the Creamy Cilantro Sauce.

CRISPY CHILI RICE CAKES (KI-RUM DDEOKBOKKI)

Steps:

• In a bowl, combine together all the sauce ingredients and set aside.
• Bring a large pan of water to a boil. Add in the rice cakes and return to a boil for 2-3 minutes, until the rice cakes float to the surface of the water. Drain and transfer to a large, flat baking sheet. Spread the rice cakes out into a single layer, separating them from one another to prevent them from sticking. Drizzle over a little vegetable oil and turn to coat.
• In a large frying pan, heat the vegetable oil over high heat. When hot, add the rice cakes, in batches, and fry for 3-4 minutes, turning every now and again until crispy. Use a slotted spoon to remove the rice cakes from the pan and add them to the sauce. Thoroughly toss everything together until evenly coated.
• Plate up with the green onions and black sesame seeds sprinkled over the top.
• Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.

RICE CAKES WITH PEANUT SAUCE AND HOISIN

Steps:

• Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
• Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
• Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
• To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.