On the Wheel
Connect With Us:
  • Home
  • About
  • Reviews
  • Events
  • Where to Buy
  • FAQs
  • Privacy
  • Contact

Skratchlabs Old Skool

7/15/2012

1 Comment

 
Picture
Kansas City, MO. Friend and venture collaborator Allen Lim has been doing some great things with his new business, Skratchlabs, which has launched an all-natural sports energy and electrolyte hydration mix that is exceptionally palatable and effective.

Allen's also published The Feed Zone Cookbook which includes recipes for rice cakes that are inspired from Mom's down-home Far Eastern cooking.

At left is a traditional rice cake authentically hand-made by Mom herself. It is made of glutinous sticky rice with sweet bean filling, wrapped in bamboo leaves, and steamed in a bamboo steamer.

Delicious, nutritious, wholesome, easy to transport... Ancient Chinese Secret!

We'll be hosting Allen in Fort Collins for a demo engagement some time in the early fall, but after Interbike where we'll both be exhibiting. We'll post the event date and details once we have it nailed down, so do check back.

In the meantime, here's one of Allen's favorite rice cake recipes: 

ALLEN’S RICE CAKES

INGREDIENTS
2 cups uncooked calrose or other medium-grain “sticky” rice
1.5 cups water
8 ounces bacon
4 eggs
2 tablespoons liquid amino acids or low-sodium soy sauce
brown sugar
salt and grated parmesan (optional) 

DIRECTIONS

Combine rice and water in a rice cooker.
  • While rice is cooking, chop up bacon before frying, then fry in a medium sauté pan. When crispy, drain off fat and soak up excess fat with paper towels.
  • Beat the eggs in a small bowl and then scramble on high heat in the sauté pan. Don’t worry about overcooking the eggs as they’ll break up easily when mixed with the rice.
  • In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add liquid amino acids or soy sauce and sugar to taste. After mixing, press into an 8- or 9-inch square baking pan to about 1.5-inch thickness. Top with more brown sugar, salt to taste, and grated parmesan, if desired.
  • Cut and wrap individual cakes. Makes about 10 rice cakes.
SERVINGS: 10
TIME: 30 minutes

TIP: We always use calrose rice, a strain of medium-grain rice common in Asian cooking. This variety cooks fast (in 20 minutes or less), retains a nutty flavor, and is just sticky enough to hold our cakes together. If you can’t find it, use another medium-grain rice or any kind marked “sushi rice.”


1 Comment

    Archives

    March 2018
    January 2018
    December 2017
    November 2017
    August 2015
    June 2015
    May 2015
    April 2015
    January 2015
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012

    On the Wheel

    A blog on what's rolling with On the Wheel.

    Categories

    All
    Events
    Friends
    Travels

    RSS Feed

Powered by Create your own unique website with customizable templates.