[農曆新年食譜] 大廚出馬 必成功蘿蔔糕 CNY Recipe: Turnip Cake

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材料(一底一斤糕)

蘿蔔(切粗條) 750克
冬菇粒 1 両
雞肉臘腸 2 條
蝦米 2 両
瑤柱 5粒
兩頭清湯鮑魚(切粒) 1隻
粘米粉 150克
粟粉 55克
水 500毫升

調味
鹽 10克
糖 25克
胡椒粉 少許
蒸瑤柱水 250毫升
做法
1. 先將瑤柱用1碗水蒸透,再泡浸1小時出味,拆成絲,汁水留用。蝦米放水浸1小時至軟身,刴成蝦米粒。雞肉臘腸蒸熟切粒。
2. 粘米粉及粟粉加兩碗水開成糊,用筲箕隔出粉粒。開鑊炒臘腸、冬菇及蝦米等配料。
3. 水煮滾,放蘿蔔煮15分鐘至軟身,加入鹽、糖、胡椒粉及瑤柱水調味,加入部分瑤柱絲及鮑粒。配料炒好後,將其中的三分二加入蘿蔔內,留下三分一加入瑤柱絲及鮑粒,待蒸好後鋪面。粉漿趁熱撞入蘿蔔材料內,拌成糊狀,此做法可避免材料沉底,蒸起來更均勻。
4. 放入蒸爐蒸1小時,將剩下臘味料鋪面,再蒸15分鐘即成。

貼士: 蘿蔔要選表面光身少根,拿上手要墜手,水分才夠。炒臘味料時不能用猛火,用中至小火炒出香味便可。

turnip cake

Ingredients
750g Turnip, shredded
1 tael Dried winter mushrooms
2 Preserved chicken sausages
2 tael Dried shrimp
5 Dried scallops
1 Abalone
150g Rice flour
55g Cornstarch
500ml Water
10g Salt
25g Sugar
250ml Juice left from steaming dried scallops
White pepper

Preparation Methods
1. Put dried scallops in a bowl of water and steam. Leave to soak for another hour. Shred scallops into and save the juice for later. Soak dried shrimp in water for 1 hour until soft. Julienne dried shrimp. Steam and chop preserved sausages into pieces.
2. In two separate bowls, add water to rice flour and corn starch to form two bowls of mixture. Sieve the mixture to remove lumps.
3. In a wok, stir fry preserved sausage, winter mushrooms and dried shrimps.
4. In a pot of boiling water, cook turnips for 15 minutes until soft, add salt, sugar, white pepper and scallop juice. Add some of the scallops and abalone.
5. Add two-third of the stir-fry to the turnips. Add the remaining scallops and abalone to the remaining stir-fry and save them for decoration purpose.
6. Pour mixtures into turnips while they are still hot and mix well together. Mixing them can avoid the stir fry from sinking to the bottom.
7. Steam for 1 hour and sprinkle the remaining stir-fry on top. Steam for another 15 minutes. Done!

Tips
**Turnips within shiny and smooth skin are preferred. Best if they are heavy.
**Use medium or low heat for the stir-fry.

特別鳴謝: 粵來順 陳國強師傅 提供食譜

Special thanks for Master Kenny Chan for the recipe

賀年Fusion蘿蔔糕 CNY Fusion Turnip Cake

FusionTurnipCake

材料 Ingredient A
粘米粉 Rice flour :100 克g
粟粉 Cornstarch :50 克g
水 Water:150 克g

材料 Ingredient B
蘿蔔肉 Shredded Chinese Radish :600 克 g(淨肉計)
水 (加浸牛肝菌水) 或雞湯 Chicken Stock: 250 克 g
黑糖 (或紅、白糖也可) Sugar:2 茶匙 teaspoon
海鹽 Salt:1茶匙 teaspoon
胡椒粉Ground White Pepper:1/2茶匙 teaspoon

配料 Other Ingredient C
牛肝菌乾片 Dried Porcini Mushroom:10 片 pieces (先用水略冲洗,再以熱水浸至菌身變軟。浸菌水加水用來煮蘿蔔)
巴馬火腿 Parma Ham:100克 g (愈陳年愈濃味/鹹,視乎個人口味,購買件裝回來切粒)

或傳統配料 or Traditional Ingredients :臘味 cured meat (如臘肉、臘腸 dried Chinese sausages、膶腸、蝦米 dried shrimp)、冬菇 Chinese dried black mushrooms

 

做法 Method 
1) 先把已切粒配料炒香,備用。
Stir-fry the chopped “Other Ingredient C” for later use.

2) 材料A攪拌撈勻成粉漿,備用。
Mixed “Ingredient A” until it looks like paste, set aside for later use.

3) 材料B:蘿蔔肉切粗條,加入水、糖、海鹽、胡椒一同以大火煮滾,轉細火煮約10分鐘或至蘿蔔條透明熟透,然後倒入盆中。再慢慢加入粉漿並攪拌均勻。最後加入其他配料、攪勻並倒入蒸盆(可放約兩個15cm闊蒸盆),蓋上保鮮紙,大火蒸約40分鐘,即成。可切片即食或存放雪櫃,食用時切片或切粒加熱(蒸、煎或加入蔬菜炒均可)。
Boiled “Ingredient B” for 10 minutes or until the Shredded Chinese Radish cooked well. Put the well-cooked radish into a big bowl then pour “Ingredient A” (the paste) slowly into the bowl then stir-well. Put “Other Ingredient C” into the mixture then mix well. Pour the well-mixed paste into a steamed pan and wrap it with cling wrap. Steamed it around 40 minutes. Let it cool down and store it in the refrigerator. Re-heat the sliced Turnip Cake by steaming, pan-fried or stir-fried with vegetables.

食譜及圖片提供:陳嘉惠 Recipe & Photo by Beatrice Chan