Thursday, 6 August 2015

萝卜糕 (Radish Cake/ Lo Bak Gow)



之前蒸过芋头糕金瓜糕眉豆糕,唯独这白萝卜糕,久久不见桌上现。
今天托最佳食谱之点心月的福,安迪终于把它变到餐桌上。


找来长腿美女家的食谱,很满意,
不论是蒸的或炸的口感皆让人回味无穷!
家人都异口同声赞不绝口,谢谢Eileen的美好分享。




自家蒸的萝卜糕,真材实料,多多的萝卜丝和佐料
 味鲜口感丰富,吃过都赞好。

萝卜糕
(8寸方模)
食谱参考 : Eileen 记事本

材料:
400g 白萝卜丝
250g 粘米粉
30g 木薯粉
30g 澄粉
20g 虾米(剁碎)
800ml 水(分成两部分)
1tbsp 蒜末
1tbsp 葱头碎

调味料:
2tsp 盐
1tbsp 黄糖
2tsp 酱青
1tsp 胡椒粉
数滴 麻油

做法:

1)放少许油,把蒜末及葱头碎爆香,再把虾米碎加入炒香。
2)倒入白萝卜丝及一半的水翻炒片刻。
3)把所有粉类混合,倒入另一半的水,加入所有调味料搅拌均匀。
4)转成小火,把面糊慢慢倒入做法(2)里,用木匙不停搅拌至浓稠状。
5)倒入抹油的方模里,大火蒸约35-40分钟即可。
6)等完全冷却才切片享用,另外也可将切片的萝卜糕沾上少许的粘米粉,炸至金黄色,最后沾上辣椒酱一起享用。


温馨提议:
~ 以上材料可用8寸方模或7寸方模及三个挞模取代。









Radish Cake/ Lo Bak Gow
(8" square tray)

Ingredients:
400g radish,julienned
250g rice flour
30g tapioca flour
30g wheat stacth
20g dried prawn(chopped)
800ml water(divide into 2 portions)
1tbsp chopped garlic
1tbsp chopped shallot

Seasoning:
2tsp salt
1tbsp brown
2tsp soya sauce
1tsp pepper

drops of sesame oil


Method:
1.  Heat up oil, stir-fry chopped garlic, shallot and chopped dried prawn until fragrant.

2.  Add in julienned radish and 1 portion of the water, stir - fry 1-2 minutes.
3.  Mix all the flour, add in the other portion of water,  add in the seasoning and stir well.
4.  Turn into low flame, slowly add in the batter into step(2), use wooden ladle to stir it until become thicken.
5.  Pour the thicken batter into greased tray or mould , steam with high flame for 35 - 40 minutes.
6   Slice and serve after completely cooled.  You may coated the sliced radish cake with some rice flour and deep fry until golden color.  Serve with chile sauce.

Suggestion :
~  8" square tray or 7" square tray plus 3 egg tart mould will be nice for this recipe.



相比蒸萝卜糕,有炸萝卜糕,除了多艺分香气,口感也较扎实,
最能获得娜娜的青睐。
因为除了喜欢他的美味,对娜娜来说,那是她的美好童年回忆。
以往短居槟城时,每每补习回程,路经一档炸萝卜糕,
娜娜总喜欢买上2片,慢慢享用,
天真无邪的她,吃着粗劣的糕,切一脸的喜悦满满,
那种简单的快乐,至今还让她念念不忘!










还有另一种吃法,就是和芽菜,韭菜,菜脯和蛋一块炒。
如果你对这炒法有兴趣,不妨按这里,参看他的炒法。
只要把粿角的成分换上萝卜糕即可。


***** Enjoy ! *****


This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).





This post is linked to the event Little Thumbs Up (August 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.


10 comments:

  1. 嗨嗨。。Aunty Young, 原来是这样的, 难怪我的煎功不行啊!
    原来是要沾上粘米粉后才煎的, 看我傻干干的。。。学会了, 你真行啦!
    谢谢你的图片让我上了一课! 嘻嘻。。

    ReplyDelete
    Replies
    1. 原来我跟你都是一样的~还以为直接煎而已~😁😁😁

      Delete
  2. 煎的蒸的, 我都suka, 我也做了萝卜糕, 你可等等我啊!!

    ReplyDelete
  3. Aunty果然懂我~我喜欢咸点,爱死你了!!我一定帮你吃光光,连渣也不剩!!嘻嘻~

    ReplyDelete
  4. 看你的萝卜糕太喜欢,所以今早也买了一大块白萝卜。
    先收藏你的食谱过几天开工,到时候记得来“饮茶”哦!^^

    ReplyDelete
  5. 刚刚从May家过来,继续吃罗卜糕。真是太美味了!

    ReplyDelete
  6. 喜欢极了!!!
    每次看到都吃很多的,哈哈

    ReplyDelete
  7. Steamed or pan-fried all are so yummy-licious!

    ReplyDelete
  8. Aunty Young, finally see u, thank u for your support heeheehee....

    ReplyDelete

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