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我家婆婆最會做的就是蘿蔔糕，她做的蘿蔔糕材料十足，吃得出一絲絲、長長的蘿蔔絲，
蒸熟後那濃濃的蘿蔔甜味，香軟好吃，讓人停不了一口接一口。
去年在香港過年，看到街市那些"水水"的白蘿蔔，忍不住買了十幾斤回家造蘿蔔糕，
5,6個人在廚房，做了整整兩天才做完。最後做了多少盤也忘了~ ^^
我希望，以後的每一年，都可以和家人一起造蘿蔔糕，讓我的小孩，我的孫子，都可以嘗到那"一絲絲"的蘿蔔甜香。
"黃"家蘿蔔糕 (12盤份量)
Turnip Cake/Lo Bak Go (12 batches)
材料 ingredient：
白蘿蔔 Radish x 4kg (在sydney建議買韓國蘿蔔，質素比較有保證)
粘米粉 Rice Flour x 800g
糯米粉 Glutinous Rice Flour x 200g (也可以用生粉/鷹粟粉100g代替)
冬菇 dried Mushrooms x10
臘腸 chinese sausages x4
瑤柱 conpoy x3
蝦米 dried shrimps x1 cup
油蔥酥 fried onions x2 cups
粘米粉 Rice Flour x 800g
糯米粉 Glutinous Rice Flour x 200g (也可以用生粉/鷹粟粉100g代替)
冬菇 dried Mushrooms x10
臘腸 chinese sausages x4
瑤柱 conpoy x3
蝦米 dried shrimps x1 cup
油蔥酥 fried onions x2 cups
雞湯(or清水)stock(or water) x1000ml
調味 Seasoning:
鹽 Salt x 2 teaspoons白胡椒粉 white pepper x 1 teaspoon
醬油 Soy sauce x 90ml (= 6 tablespoons)
蠔油 Oyster Sauce x 150ml (=10 tablespoons)
= 準備步驟 Preparation =
- 蝦米、冬菇、瑤柱泡水1小時
Shrimp, mushroom & conpoy soak in water for 1 hours
- 冬菇切粒
finely dice mushroom
- 瑤柱用刀柄碾碎成瑤柱絲
smash conpoy using knife handle
- 臘腸用米酒擦身，切粒
Clean the surface of sausages with a bit of rice wine, finely dice
- 蘿蔔去皮、刨成蘿蔔絲
Peel & grate the radish
- 將粘米粉、糯米粉加入雞湯 400ml攪拌均勻
Mix rice flour, glutinous rice flour with 400ml of stock
= 開始製作 Start Making =
1．在熱透的鍋子下2湯匙的油，將蝦米、冬菇粒、臘腸粒下鍋爆香，加調味
Add oil, fry the sausages, shrimps and mushrooms over medium fire until fragrant, season it
2. 待香味飄出後，倒入油蔥酥、蘿蔔絲大火翻炒，炒至蘿蔔變軟出水
Then add radish & fried onions, fry over high fire until radish goes soft n juicy.
3. 關火後，讓煮熟的材料稍為降溫，再倒入米漿快速攪拌均勻
Turn off the fire, add rice mixture, stir it quick and mix it well
4. 將攪拌好的蘿蔔米漿倒入鍚紙盤內，在表面舖上瑤柱絲
Pour the mixture into a foil container, sprinkle conpoy on top
5. 將鍚紙盤放入蒸籠內，蒸大約50-60分鐘
Steam for about 50-60mins
6. 蒸熟後取出，完全放涼後切片即可享用
Take it out when it's cooked, wait until it fully cool down, then slice to serve!
*蒸完的蘿蔔糕依然像米漿一樣濕，不過等到冷卻以後它會自然凝固成QQ軟軟的狀態
The cake will be very sticky when it's hot but it will become firm when it's cool
*米對糯米的8:2比例蒸出來的蘿蔔糕口感最好，冷吃、熱吃、煎香都很好。
It can be serve straightaway, or cut into thick slices and fry with a little bit of oil.
祝大家新年快樂，天天胃口開！ ○(*￣︶￣*)○
- 蝦米、冬菇、瑤柱泡水1小時
Shrimp, mushroom & conpoy soak in water for 1 hours
- 冬菇切粒
finely dice mushroom
- 瑤柱用刀柄碾碎成瑤柱絲
smash conpoy using knife handle
- 臘腸用米酒擦身，切粒
Clean the surface of sausages with a bit of rice wine, finely dice
- 蘿蔔去皮、刨成蘿蔔絲
Peel & grate the radish
- 將粘米粉、糯米粉加入雞湯 400ml攪拌均勻
Mix rice flour, glutinous rice flour with 400ml of stock
= 開始製作 Start Making =
1．在熱透的鍋子下2湯匙的油，將蝦米、冬菇粒、臘腸粒下鍋爆香，加調味
Add oil, fry the sausages, shrimps and mushrooms over medium fire until fragrant, season it
2. 待香味飄出後，倒入油蔥酥、蘿蔔絲大火翻炒，炒至蘿蔔變軟出水
Then add radish & fried onions, fry over high fire until radish goes soft n juicy.
3. 關火後，讓煮熟的材料稍為降溫，再倒入米漿快速攪拌均勻
Turn off the fire, add rice mixture, stir it quick and mix it well
4. 將攪拌好的蘿蔔米漿倒入鍚紙盤內，在表面舖上瑤柱絲
Pour the mixture into a foil container, sprinkle conpoy on top
5. 將鍚紙盤放入蒸籠內，蒸大約50-60分鐘
Steam for about 50-60mins
6. 蒸熟後取出，完全放涼後切片即可享用
Take it out when it's cooked, wait until it fully cool down, then slice to serve!
*蒸完的蘿蔔糕依然像米漿一樣濕，不過等到冷卻以後它會自然凝固成QQ軟軟的狀態
The cake will be very sticky when it's hot but it will become firm when it's cool
*米對糯米的8:2比例蒸出來的蘿蔔糕口感最好，冷吃、熱吃、煎香都很好。
It can be serve straightaway, or cut into thick slices and fry with a little bit of oil.
祝大家新年快樂，天天胃口開！ ○(*￣︶￣*)○
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