radish cake 蘿蔔糕

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raddish cake!

CNY is almost coming to the end. While English Valentine’s has just gone by, our Chinese Valentine’s falls on this coming Thursday, called 元宵節, it literately seats on the 15th day from CNY day and this is a signal that our CNY has come to an end. As much as I want to review Hummus Bros asap but I felt I need to finish all of CNY dishes/cakes before I post any other thing. I have shared this Chinese raddish cake with you before, it is not a dish that you only eat in CNY but throughout the year at Chinese restaurant aka dim sum. Do ask for “lor bak go” next time when you visit any dimsum restaurant in China town. I promise it taste as good as a Victoria Sponge! kakak~~~~ oh and don’t forget to get some hoi sin sauce. Yummy~~~

農曆新年快要結束囉。各地華人應該享受了最為熱鬧的慶祝吧? 倫敦唐人街。。 熱鬧熱鬧﹐太多人﹐但沒什麼好玩。。。。 納悶!

兩年前嘗試過在某位網友分享的食譜。今年﹐我便嘗試了阿蘇家姐的蘿蔔糕。 味道怎樣?? 很不錯﹐很真材實料的蘿蔔糕﹐很多蘿蔔絲而不像外面賣得麵糊比較多。但調味方面﹐個人覺得比較濃味。我已經減少了蠔油了﹐要不就是我的蠔油不好吃或是他們的調味真的比較濃。還好﹐我不是加了很多﹐要不然整鍋都可能浪費掉了。

我很認同阿蘇家姐說的額外加水和麵是比較難掌握份量的。真的﹐這次做出來得成品﹐完全很正。軟硬剛好﹐不像其他食譜有時候會很硬有時候太軟。

弄完很多糕後﹐發覺我右手臂真的比較結實。。。 暈!

阿蘇家姐蘿蔔糕
4個 x 8吋厚底錫紙盤

A) 白蘿蔔 7斤﹐我是6斤刨絲﹐1斤打成蓉。
B)臘腸 1斤﹐蒸軟﹐切丁。
冬菇 14 朵 ﹐泡軟﹐切丁。
瑤柱 12 粒﹐先蒸﹐撕開. 留精華水 (我沒有加這個﹐而用了蝦米代替﹐份量是100g﹐先泡軟﹐瀝乾)
蔥 大量, 切粒 (蔥較白的加進去麵糊﹐其他可以等蒸好後﹐放在糕面)
白芝麻﹐炒香的﹐作裝飾用的
C)粘米粉 1斤 減一杯 (我量過是480g)
澄面 一杯

調味
鹽 4 茶匙 (我用了3茶匙)
糖 1/2 茶匙 (我用了1.5 茶匙)
胡椒粉 約1茶匙
蠔油 大概1/3瓶

做法
蘿蔔絲直接煮軟﹐如果有瑤柱水的話﹐可以一起加進去煮。煮到蘿蔔出很多水﹐便可關火﹐調味。個人覺得蠔油太重味道﹐家人及我都比較不喜歡。胡椒粉適量就好﹐太多糕會比較重味。
另外﹐將B的材料爆香。可以直接爆或是加蔥頭爆﹐取其香味﹐然後拿掉。將爆過的材料加入已煮好的蘿蔔絲﹐加入蔥粒。
然後﹐分三次篩粉﹐每加一次﹐就要慢慢攪拌。小心麵粉起粒喔! 拌好後﹐便可以倒進盤裡﹐拿去蒸約30-45分鐘﹐看盤子大小而定。

1斤=600g

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