Monday, 24 August 2015

腊味萝卜糕 Steamed Radish Cake

上次做娘惹芋头糕时买了一大包的粘米粉,用了些后还有剩很多,摆在冰箱也有段日子了,老公每次打开冰箱看到一大堆粉类、干货和酱料的就要在那里开始碎碎念,而且已经下令要我清一清冰箱了,无奈之下只好想办法清掉一些食材。芋头糕之前做了几次,所以想换换口味,做已经很久没吃的萝卜糕。之前我也曾经上过萝卜糕的帖子,那时的萝卜糕里加入了干贝,没放腊味,也没放撒面的葱花、炸葱和红辣椒之类的,像点心茶楼一样用来煎香就直接吃了。这次想要换个呈现方式,像芋头糕加了一些撒面的材料一起吃。我参考了蓝赛珍老师的食谱,做了个腊味萝卜糕,不过家里没有腊肠,所以我用润肠来代替,味道也不错。


其实每次煮白萝卜时都很怕白萝卜的那个涩味,之前的食谱是用清水浸怕,这次的食谱是用水煮过白萝卜,之后再和其他材料一起炒,真的没想到以水煮过的白萝卜和水都变得很清甜。蒸了一大盘的萝卜糕,切片拍照后就拿来当午餐吃,剩余的隔天拿来煎后才吃也不错,一款糕,两种吃法。






























我将萝卜糕切得小片些,然后再放入锅煎香,
再加上几款其炸点心,简单的点心晚餐就完成了。









腊味萝卜糕

(食谱参考开开心心做点心,第72页,做了一些更改)

材料:
白萝卜 600克(刨丝)
食油 3汤匙
蒜头 5瓣(剁碎)
红葱头 5粒(剁碎)
虾米 1/4杯(浸泡至软,切丁)
润肠 1对(切丁)

米浆:(拌匀,过滤)
粘米粉 400克
薯粉 100克
水 5杯(4杯清水+1杯煮萝卜的水)

调味料:
盐 1茶匙或适量
黄糖 1茶匙
白胡椒粉 3/4茶匙
五香粉 3/4茶匙

装饰:
红辣椒 1条(切粒)
青葱 1棵(切粒)
酥脆炸葱 4汤匙

做法:
1. 把萝卜丝放入锅中,加入1杯水和1茶匙的黄糖,煮至软。沥干水份,把水留下来调米浆。
2. 把米浆材料拌匀,过滤备用。
3. 烧热锅,加入蒜头和红葱头爆香。加入润肠丁和虾米,继续炒至香,然后就加入萝卜丝和调味料,炒至均匀。
4. 转至小火,慢慢地倒入米浆,一直搅拌至米浆煮至浓稠。把煮好的米浆倒入已抹油蒸盘里(我用8寸四方盘)。放入锅里以大火蒸45-60分钟。
5. 把蒸好的萝卜糕取出,放置一旁至冷却。冷却后即撒上红辣椒、青葱和酥脆炸葱
6. 将萝卜糕切片,伴与辣椒酱一起享用。煎香后享用,味道更佳。




Steamed Radish Cake

(Recipe adapted from Delightful Snacks & Dim Sum, pg.72, with some adjustments)

Ingredients:
600 g white radish, shredded finely
3 tbsp cooking oil
5 cloves garlic, minced
5 shallots, minced
1/4 cup dried shrimp, soaked and diced
1 pair Chinese liver sausage, diced

Batter: (Mixed and strained)
400 g rice flour
100 g tapioca flour
5 cup water (4 cup plain water + 1 cup water from cooking radish )

Seasoning:
1 tsp salt or more to taste
1 tsp brown sugar
3/4 tsp white pepper powder
3/4 tsp five spice powder

Garnishing:
1 red chilli, diced
1 stalk spring onion, diced
4 tbsp crispy fried shallot

Method:
1. Put the shredded radish into a pot, add 1 cup of water and 1 tsp of brown sugar, boil until soft. Drain and keep the water for batter. 
2. Mix all the ingredients for batter together, strain.
3. Heat up oil in a wok, add garlic and shallot, saute till fragrant. Add diced Chinese liver sausage and dried shrimp, continue to stir fty till fragrant, Add the radish and all the seasoning
4. Turn to low heat, slowly pour in the batter. Continue to stir until the batter has thickened. Pour the batter into the greased steaming tray (I used 8" square pan). Steam over high heat for 45-60 minutes.
5. Remove the tray from steamer and let it cool down completely. When cool, sprinkle the chopped chilli, spring onion and crispy fried shallot on top of the cake.
6. Slice and serve with chilli sauce. Or you may pan fry the sliced radish cake before serving.








I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).








This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.






5 comments:

  1. 百吃不厌的萝卜糕, 不管是煎的还是蒸的都一样美味!
    感恩有你参与最佳食谱!

    ReplyDelete
    Replies
    1. 是啊,萝卜糕真的是百吃不厌,其实还可以用来炒。

      Delete
  2. I love radish cake! Can I share some please?

    ReplyDelete
  3. Hi Violet,

    I like the way you presented your radish cake... They look so delicious and beautiful :D

    Zoe

    ReplyDelete
  4. 我也是要清理冰箱了
    一堆粉啊

    ReplyDelete

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