蘿蔔糕 Turnip Pudding

31 Jan

複製 -蘿蔔糕 (2)

農厝新年將至,不論你是傳統抑或新潮一族,總會購買或做些賀年糕點來應節,希望來年步步高昇,身體健康,事事如意。論賀年食品人氣之首,非蘿蔔糕莫屬,蘿蔔糕做得好吃不外乎以下幾點,糕身軟硬適中,柔滑挺身不能過實,不能鬆散,要有蘿蔔的清香味甜,入口有濃郁蘿蔔味,臘味與蘿蔔味道兩者兼備且平衡,誰也不能蓋過誰的味道,所以重點是選取包含水份充足的蘿蔔及有質素的配料,須留意刀功。以上種種如自家製作雖然要花點時間,但一定可以做得理想及有水準。以下的食譜是採用手切蘿蔔的方法,因可保留蘿蔔的水份,吃起來蘿蔔味特別濃郁,如不想手切可刨成粗條狀,配料不要切得太大粒,如喜歡也可改用風乾火腿代替臘味,也是一個非常不錯的選擇。

準備時間:30分鐘

烹調時間:60分鐘

材料

白蘿蔔(淨重) 2 kg

粘米粉 250g

臘腸3條

臘肉120g

瑤柱2粒

直蝦乾(浸軟切粒) 1/4 杯

冬菇(浸軟切粒)1/2杯

芫茜1棵(切碎)

蔥1條(切碎)

薑1cm  1塊(拍鬆)

炒香白芝麻少許

調味料

海鹽1 1/2 茶匙

片糖30g

雞粉1 ½ 茶匙

上湯125ml

胡椒粉少許

油2湯匙(後下)

紹酒少許

冬菇調味

糖1/2茶匙

豉油1/2 茶匙

生粉1/2茶匙

油1茶匙

做法:

  1. 臘味洗淨蒸7分鐘,待涼切粒汁液留用(選購臘味品質須留意,因它直接影響蘿蔔糕之味道)。
  2. 冬菇浸泡後切粒,加入調味拌勻備用。瑤柱浸至軟身。
  3. 蘿蔔去皮切條(約7mm),加入上湯、薑及片糖加蓋以中慢火煮滾(留意不要大火煮乾水),再轉慢火煮15-20分鐘,煮至蘿蔔軟身轉呈透明狀,離火加入調味及棄去薑片。
  4. 燒紅鑊下油1湯匙,爆香蝦米、瑤柱贊酒,加入臘味、冬菇及臘味汁液,爆炒片刻然後加入已煲至軟身的蘿蔔半份,煮滾離火稍候片刻,篩入粘米粉及以木棒大力攪拌,最後加入餘下之半份蘿蔔及2湯匙油拌勻。
  5. 倒蘿蔔粉漿入已搽油之糕盒,用手將粉漿按壓平,大火蒸1 小時至熟透,即可灑上適量芫茜、蔥及芝麻,離火待涼。
  6. 切厚片狀,以少許油慢火煎至兩面呈金黃色供食。

:  此份量蒸出之蘿蔔糕尚熱時比較削,但蘿蔔味濃,待涼後放雪櫃雪數小時待糕身收水後便會結實些。但如喜歡再結實些,可加多50g 粘米粉。蘿蔔先放半份攪拌入粉後才加入另半份之蘿蔔拌勻,可保留一部份羅蔔的口感。

Preparation: 30 minutes

Cooking : 60 minutes                      

Ingredients :  

2 kg white turnip (net weight)

250g rice flour

3 chinese sausages        

120g preserved pork        

2 dried scallops

1/4 cup dried shrimps (soak in water until soften then diced)    

1/2 cup Chinese mushrooms (soak in water until soften then diced)        

1 coriander (chopped) 

1 spring onion (diced) 

1 ginger piece (aprx 1cm thick, pound lightly)            

white sesame (stir-fry in a dry clean wok until aroma of sesame comes out)      

Seasoning:          

1 1/2 tsp sea salt        

30g brown slab sugar        

1 1/2 tsp chicken power 

125ml chicken stock          

pepper

2 Tbsp oil                

shao hsing hua tiao chiew (chinese cooking wine)

Seasoning for mushroom

1/2 tsp sugar

1/2 tsp light soy sauce

1/2 tsp potato starch

1 tsp oil

Method:

  1. Clean preserved pork and Chinese sausages, steam for about 7 minutes or until cooked. Drain the liquid and set aside. Dice the preserve pork and Chinese sausages when they cool down.  
  2. Season the diced Chinese mushroom with sugar, light soy sauce, potato starch and oil then set aside. Soak dried scallops in water until soften and set aside.
  3. Peel and cut the turnip into about 7mm strips (not too fine), add chicken stock, ginger and brown slab sugar then bring to the boil over moderate to low heat with cover (beware not to cook over high heat or it will soon be dried out).  Change to low heat continue to simmer for another 15-20 minutes or until the turnip soften, then remove from heat, discard the ginger and add sea salt, chicken powder and pepper. 
  4. Heat one tablespoon of oil in wok, saute the dried shrimps and dried scallops, sprinkle with chinese cooking wine. Add preserved pork, Chinese sausages, remaining liquid and Chinese mushroom, stir thoroughly then add half of the softened turnip and bring to the boil. Remove from heat and sieve in rice flour, stir with a wooden stick to obtain a thick consistency, finally add in the other half of softened turnip and two tablespoon of oil and stir well.
  5. Pour mixture into a greased mould and press lightly with hand. Bring water to the boil then steam the pudding mixture for 1 hour over high heat or until cooked, then sprinkle with diced spring onion ,coriander and sesame. Remove from heat and let it cools down, store in refrigerator for a few hours.
  6. To serve, cut pudding in slices, pan-fry both side until golden brown.

Note : You may find the texture of this turnip pudding is not as firm as those sold in store or at yum cha, but it is smoother with rich turnip flavor. In fact texture can be adjusted according to one’s desire.  For a firmer texture, simply add an extra 50g rice flour.

3 Responses to “蘿蔔糕 Turnip Pudding”

  1. helena cheng January 31, 2013 at 1:48 PM #

    This recipe is wonderful and just in time for chinese new year.

  2. H&CL February 13, 2013 at 7:41 PM #

    Very yummy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: