Spicy Pickled Sauerkraut

Cooking oil for shallow-frying

Garlic 4 cloves, peeled and
   finely chopped

Red chillies 2, seeded and
   finely sliced

Pickled Chinese cabbage
   or German sauerkraut
   100 g (3½ oz), finely chopped

•    Heat oil in a pan and stir-fry garlic and red chillies for
a few minutes.

•    Add pickled Chinese cabbage or sauerkraut and stir-fry until
all the moisture has evaporated and the mixture is fragrant.

•    Serve this with noodles or wonton soup (see page 49).

Stuffed Richmond Rice Logs

Serves 2

Glutinous rice 280 g (10 oz)

Fried crullers (see page 140)
   2, halved lengthwise

Spicy pickled sauerkraut (see
   previous recipe) 1 serving

•    To make sticky glutinous rice, wash rice grains in a basin of
water and leave to soak for at least 3 hours. For best results,
soak overnight.

•    To cook, place a layer of rice on a cheese cloth and sprinkle
with some cold water. Place in a steamer and steam over high
heat for about 15 minutes until soft but not mushy. Using a
rice spatula, move the rice around so that it is cool enough
to handle.

•    While the rice is cooling, lightly toast fried crullers in a hot pan
over a low flame until crisp.

•    Tear off a large piece of cling wrap and place on a clean flat
surface. Place about ½ cup rice on cling wrap and press down
evenly. Top with about 2 Tbsp spicy pickled sauerkraut and
a piece of fried cruller. Layer another ½ cup rice on top.

•    Using the cling wrap, roll the rice into a log so that all edges
are sealed and the filling is tucked inside.

Sandwiches and Tapas  71