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Sunday 19 May 2013

广式萝卜糕 (Lo Bak Go)



那天看了Joceline在广州茶楼吃点心的照片后,就一心想吃广式萝卜糕。其实萝卜糕也做了好多次,但是发现竟然没有上过贴子。 这个家喻户晓的糕点也不需多做介绍了,是蒸是煎是炸都可口。今天就给自己做个纪录。谢谢姐姐好吃的食谱。

材料:
350克白卜刨
米适量
两条腊;切丁
250克粘米粉
30克木薯粉
30克澄粉
800克水
味料:
1 1/2茶匙,糖1 大匙,胡椒粉1/2茶匙,1,麻油数滴
做法:
1.将白透明,水倒掉用。
2.            将粘米粉;风车粉及澄粉加入350ml 的水用。
3.            起油,爆香米,加入腊
4.            倒入白,加入450ml(备用白萝卜),再下味料。
5.            慢慢倒入面糊,试味,小火不停的拌,至成糊状。
6.            倒入涂上油的8”里,大火蒸45至熟即可。
7.            完全凉了才切片。沾上辣椒和甜.

*****
煎/炸萝卜糕:
将切片的糕沾上少粘米粉,大火炸/或煎至金黄色即可。
Ingredients
350g shredded white radish 1/2 bowl of dried shrimps, soaked and chopped finely
2 chinese sausages, chopped finely
250g rice flour
30g tapioca flour
30g teng flour
800g water
Seasonings:
1 1/2tsp salt, 1 Tbsp sugar, 1 cube chicken stock, 1/2tsp white pepper powder, few drops of sesame oil
Method:
1. Cook shredded radish with water till soft, drained and reserve the water.

2. Mix rice flour, tapioca flour and and teng flour with 350g water to form a smooth batter.

3. Heat oil in a wok, sauté chopped dried shrimps & chinese sausages till fragrant.
4. Add in cooked shredded white radish, mix well, pour in the balance of 450g (reserved radish water). Bring to boil and seasons.

5. Slowly pour in the flour batter. over low heat all the time until the mixture turns to a thick paste.

6. Pour the radish paste into a greased cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.

7. Remove from heat and allow it to cool thoroughly before cutting into slices. Serve with sambal and sweet sauce.

*****
To Make Fried Lo Bak Ko
Dip slices of radish cake with some rice flour and deep fried /shallow fried till golden brown.

Recipe adapted from : Jane’s Corner