Monday, August 30, 2010

炸萝卜糕

这炸萝卜糕原本是准备带去朋友家吃的,
但是,临时我们将聚会改到下星期,所以就自己吃了。
发现到单单蒸白萝卜糕,孩子都不是很爱吃。
但若是拿来煎,炒或炸,那孩子们肯定乐透了。
大大的一个萝卜糕不一会儿就可以“搞定”。
不知是不是吃多了,我好像有点喉咙不舒服的感觉。
希望是自己多心了。
材料:
  • 350克白萝卜刨丝
  • 虾米适量
  • 两条腊肠;切丁
  • 250克粘米粉
  • 30克木薯粉
  • 30克澄粉
  • 800克水

调味料:

  • 盐1 1/2茶匙,糖1 大匙,胡椒粉1/2茶匙,1粒鸡精块,麻油数滴

做法:

  1. 将白萝卜丝煮软透明,水倒掉沥干备用。
  2. 将粘米粉;风车粉及澄粉加入350ml 的水搅匀备用。
  3. 起油锅,爆香虾米,加入腊肠。
  4. 倒入白萝卜丝,加入剩余的水,再下调味料。
  5. 慢慢倒入面糊,小火不停的搅拌,至成浓糊状。
  6. 倒入涂上油的8”蒸盘里,大火蒸45分钟至熟即可。
  7. 完全凉了才切片。
  8. 将切片的糕沾上少许粘米粉,大火炸至金黄色即可。
  9. 沾上辣椒酱和甜酱吃,别有一番风味。

Ingredients:

  • 350g shredded white radish 1/2 bowl of dried shrimps, soaked and chopped finely
  • 2 chinese sausages, chopped finely
  • 250g rice flour
  • 30g tapioca flour
  • 30g teng flour
  • 800g water

Seasonings:

  • 1 1/2tsp salt, 1 Tbsp sugar, 1 cube chicken stock, 1/2tsp white pepper powder, few drops of sesame oil

Method:

  1. cook shredded radish with water till soft, drained and discarded the water.
  2. Mix rice flour, tapioca flour and and teng flour with 350g water to form a smooth batter.
  3. Heat oil in a wok, sauté chopped dried shrimps & chinese sausages till fragrant.
  4. Add in cooked shredded white radish, mix well, pour in the balance of 450g water. Bring to boil and seasons.
  5. Slowly pour in the flour batter. over low heat all the time until the mixture turns to a thick paste.
  6. Pour the radish paste into a greased cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.
  7. Remove from heat and allow it to cool thoroughly before cutting into slices.
  8. Dip slices of radish cake with some rice flour and deep fried till golden brown.
  9. Serve with sambal and sweet sauce.

12 comments:

  1. 哇~萝卜糕
    我的最爱。。要多多辣椒
    才会吃得饱:P

    ReplyDelete
  2. 哈哈。。。我来得及正是时候,可以当我的下午茶!

    ReplyDelete
  3. 真的是讓人垂涎欲滴了~~我的最愛!

    ReplyDelete
  4. 这个也是我的最爱, 去茶楼吃点心都会点的, 看到你的照片弄到我好饿。

    ReplyDelete
  5. tummy, thanks. me too love this :)

    东东,我也是要加多多辣椒,不然不好吃。

    ann, 请你吃大大片的。

    仙子,谢谢你。也是我很喜欢的糕点。

    ReplyDelete
  6. min, 看来大家都喜欢哦,我经常都做所以上茶楼都不点这。

    ReplyDelete
  7. This comment has been removed by the author.

    ReplyDelete
  8. Hi Jane,

    Would like to try this out for my kids. In your Chinese version, u mentioned the water is 350ml, but in your english version, u mentioned is 350g. May I know which one is correct?

    Thk you for sharing your recipe. :-)

    Hei

    ReplyDelete
  9. Hi Jane,

    Guess u must be busy. We would like to do this Kueh on the coming saturaday. We have bought all the ingredients today. Hope u are able to advice on the water I posted before.

    Sorry to bother u. :-)

    From Hei

    ReplyDelete
  10. zavest1, sorry, i overlook ur comment. Actually 350g n 350ml almost the same. u can use either one convenient to u.

    ReplyDelete
  11. Hi Jane,

    Zillion thanks for your reply.

    Hope our kids will have a nice kueh this weekend.:-)

    Blessed day.

    From Hei

    ReplyDelete

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