Monday, 18 May 2009

Radish Kuih 萝卜糕

以前回家乡,母亲知道我们喜欢吃她做的萝卜糕,虽然坐着轮椅行动不便,还是坚持亲手为我们做一大盆萝卜糕. 这盆萝卜糕代表她对儿女的爱心.

如今,这萝卜糕只剩下甜美的回忆. 永远的回忆!









Radish Kuih
(This recipe has the quantity for commercial use or for big family gathering)
Ingredients:
1 white radish
1 piece dried mushroom (soaked, diced)
1 rice bowl dried shrimps (washed, soaked)
10 shallots (chopped)
1 rice bowl minced belly pork (seasoned with a dash of salt, soy sauce, tapioca flour)
4 tbsps tapioca flour
2 packets rice flour - Lotus brand (nett weight-1 kilo)
½ tbsp *borax/ pang sar (optional, see tips)
1 litre plain water
2.5 litres boiling hot water
200ml cooking oil

Seasoning:
4g five spice powder
1 tbsp salt
1 tsp MSG
1 tbsp dark soy sauce (optional)

Method:
1. Peel radish and grate fine. Squeeze off excess juice lightly, drain and keep aside.
2. Heat oil in the wok. Sauté shallots, dried shrimps till fragrant. Add in mushrooms, minced pork and fry till meat is cooked. Add in seasoning, stir-well and turn off heat.
3. Combine tapioca flour, rice flour and borax (if using) with the plain water. Mix well before adding into no.(2). Pour in boiling hot water from a height. Turn on heat, keep on stirring mixture till it comes to a slight boil.
4. Pour no.(3) into a clingfilm lined 14 inches round steaming tray.
5. Steam kuih over rapidly boiling water for one hour using a high heat or two hours using a low heat. Replenish water if necessary and wipe wok’s cover constantly. Pierce centre with a chopstick to check if kuih is cooked after the assumed time.
6. Cool kuih for a few hours before slicing. Can panfry kuih slices for an aromatic taste.

Tips: Adding in borax/ pang sar gives the kuih a nice bite but do not add in too much as it is totally not advisable.


萝卜糕
(这个食谱提供的是商业或大家庭份量)
材料:
白罗卜1条
冬菇1朵(浸软,切丁)
虾米1碗(洗过,浸软)
葱头10粒(切碎)
三层肉碎1碗(少许盐,生抽及薯粉腌)
薯粉4汤匙
粘米粉2包(1公斤)
*硼砂半汤匙(随意,看贴士)
清水1公升
滚水2.5公升
油200毫升

调味料:
五香粉4克
盐1汤匙半
味精1茶匙
黑酱油1汤匙(随意)

做法:
1. 白罗卜去皮刨碎,稍微挤掉少许水份,待用。
2. 镬里热油,爆香葱头,加入虾米炒至香,继续加入冬菇及猪肉碎炒至熟,调味炒匀。
3. 另外将粉料放在大锅里,倒入清水搅匀后掺入(2),冲入滚水开火炒浓。
4. 将(3)放入一个铺了塑胶纸的14寸圆模。
5. 镬里煮热水,放入罗卜糕,以大火蒸1个半小时至2个小时,用筷子插入不黏即可。
6. 将罗卜糕摊凉才切出享用,用少许油煎香更好味。

贴士:*为了保存食谱的古早味,我们没有删减传统上使用的材料,硼砂能够使食物弹口,有清热化痰疗效,在药材店可买到,是一种禁止使用在食物的药物,可以不用,如果坚持采用,使用份量必须小心为上。

2 comments:

said...

我时常觉得很奥妙,以前阿嬷们制作糕点都不必食谱的,手脚快一下子就可以吃。现在的我们对着食谱都做得不像样,还要花上九牛二虎之力呢!

Rachel Yee said...

赞。古早味