Wednesday, October 14, 2009

腊味萝卜糕 Steamed Radish Cake

我很爱吃腊肠,对于有腊肠配搭的料理都很喜欢!反正冰厨里的腊肠还很多,好像又要过年了,今天就来蒸个腊味萝卜糕!












材料 :
600g 白萝卜,切丝
3大匙油,2粒蒜米,切茸
3大匙虾米,浸软, 切丁
1对腊肠,切丁
120g 猪肉,切丁

米浆 :
300g 粘米粉,15g薯粉,15g澄粉,
800ml水(加入煮好的萝卜水),1/2茶匙碱水

调味料 :
1小匙盐,1小匙鸡精粉或1块鸡精
1/2小匙胡椒粉,1/2小匙五香粉

装饰 :
红辣椒, 切粒
葱,切粒
炸红葱

做法 :
1. 白萝卜切丝,烧滚一杯水放入白萝卜煮至软,沥干水分备用;将萝卜水加入米浆调用。 将米浆材料拌匀,滤过。

2. 烧热油,炒香蒜茸,加入虾米粒爆香,加入腊肠粒,猪肉粒继续炒香,再加入白萝卜丝及全部调味料拌炒。

3. 转小火,慢慢倒入调好的米浆,一边搅拌至粘糊。 准备一个已抹了油的蒸盘,倒入,放进锅或蒸笼里大火蒸45分钟到1小时。





一定要待凉却了才可以切来吃。 如果你喜欢吃煎的也可以。。。洒上红辣椒粒,葱花,炸葱片也很美味。

Ingredients :
600g radish, shredded finely
3 tbsp. oil, 2 pips garlic, chopped
3 tbsp. dried prawns, soaked and diced
1 pair Chinese sausage, diced
120g pork, diced

Batter (Mixed and strained) :
300g rice flour, 15g tapioca flour, 15g wheat starch (tang flour),
800ml water (add in water from cooking radish), 1/2 tsp. alkaline water

Seasoning :
1 tsp. salt, 1 tsp. chicken powder or 1 cube of chicken stock
1/2 tsp. pepper, 1/2 tsp five spice powder (ng heong fun)

Garnishing :
Red chillies, diced
Spring onion, diced
Fried shallots

Method :
1) Put the shredded radish inoto a pot, add 1 cup of water and boil until soft. Drain and keep the water for batter.

2) Mix all ingredients for batter together. Strain.

3) Heat up oil, stir-fry chopped garlic, dried prawn and stir-fry until aromatic. Add diced Chinese sausage, pork and continue to stir-fry until fragrant. Add the soft radish and all the seasoning.

4) Use low heat, slowly pour in the batter, continue to stir until the batter has thickened. Pour into a greased steaming tray, use high heat to steam for 45 minutes to 1 hour.

5) When cool, sprinkle chopped chilli, spring onion and fried shallot on top of the cake.

6) Slice and serve with chilli sauce. You can also fry the slices before serving.

4 comments:

  1. Thanks for remembering about the English version ;-)

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  2. I love radish cake too. Thanks for the recipe, I will try it out soon.

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  3. This is my first time making tis snack...'Agnes Chang' recipe book is highly recommended!

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  4. I wanted to do this long time ago, just waiting for the right recipe, ok, now I can give it a try, thank you very much for sharing this lovely recipe..

    ReplyDelete