Monday, May 8, 2017

菜脯咸糕 (碗仔糕)Savory Rice Cake with Radish Topping


Another great recipe adapted from Philip Yoong's 'Yummy Hawkers' Fair Secret Vegetarian Recipe. Highly recommended book to collect.
这是一道非常满意及美味的糕点食谱取自于‘槟城好吃素食大排档’书籍,极力强推收集的书籍。

It is also the best savory steamed rice cake recipe I have tried. The texture is moist and succulently smooth, the minute you popped it into the mouth, it just melt and glided down into the throat.
也是我所尝试制做的碗仔糕中最成功的版本,蒸出来的糕嫩滑一放入口即刻融化,就如我小时候在老家所贩卖时的味道及口感一样。


菜脯咸糕 (碗仔糕)
Savory Rice Cake with Radish Topping

Ingredients 材料

Fried Cabbage Shreds 炸包菜丝 (A)
100g Cabbage 包菜 (shredded 切丝)
1/4 Tsp Salt 盐
1 Tsp Vegetarian Mushroom Powder 素香菇粉
1-1/2 Cup Cooking Oil 食油

Chill Sauce 辣椒酱 - Blended 搅碎 (B)
6 Red Chillies 红辣椒
40g Young Ginger 幼姜
100g Pineapple 黄梨
2 Chilli Padi 指天椒
5 Tbsp White Vinegar 白醋
2-1/2 Tsp Sugar 砂糖
100g Tomato Sauce 茄酱

(C)
200g Three Elephant Rice Flour 三象粘米粉
70g Tapioca Flour 木薯粉
1150ml Water 清水
4 Tbsp Cooking Oil 食油
1 Tbsp Sugar 砂糖
1 Tsp Salt 盐

Topping 表面装饰 (D)
3 Tbsp Cooking Oil 食油
100g Sweet Preserved Radish 甜菜脯 (chopped 切碎)
30g Vegetarian Dried Shrimps 素虾米 (Optiona 自选)
40g Ginger 姜 (chopped 切碎)

Seasoning 调味料 (E)
1 Tsp Light Soy Sauce 酱清
1/2 Tbsp Dark Soy Sauce 黑酱油
3 Tsp Sugar 砂糖
1 Tsp Pepper 胡椒粉
2 Tbsp Vegetarian Oyster Sauce 素蚝油
3 Tbsp Sesame Oil 麻油


Method 做法


Wash and drain (A) shredded cabbage. Toss in salt and mushroom powder (A) until mixed.
包菜丝A洗净沥干,加A盐巴及香菇粉混匀。

Heat up oil (A) in saucepan. Deep fry cabbage with medium low heat for 15-20 mins until golden brown and crispy. Drain and set aside to cool. Transfer into air tight container for later use.
将A的食油倒入炒锅烧热,以中小火把包菜丝油炸15-20分钟至金黄及干脆即可捞起搁置待凉后转置入密封的容器。



Combine (B) together and blend into paste. Cook blended chili paste under medium low heat until boiled. Season with extra sugar or salt if necessary.
把材料B一起混入食物搅拌机搅拌成糊,转入锅用中小火把辣椒酱拌炒至熟,可以依照自己的喜好再多加予砂糖或盐调味。

Combine all ingredients (C) into a mixing bowl until mixed. Strain mixture into a saucepan, cook and stir under medium low heat till slightly thickened. Transfer the mixture into the prepared moulds and steam under medium heat for 25 mins.  The surface of the rice cake will appear slightly moist and wet when  removed from heat,  it will set when cooled. No need for further steaming or the cake will lose its moisture.
将材料C所有材料一起盛入搅拌盆搅匀,接着沥入煮锅,用中小火一边搅拌一边煮至三分浓稠即可离火。然后把面糊盛入各自的蒸碗或模具,送入蒸锅以中火蒸25分钟即可离火。蒸出来的糕表层会带湿好像没熟透,千万不要再加以蒸煮以保留糕的湿润口感。一旦冷却后蒸糕就会较定型了。


Allow the steamed cake to cool completely before unmoulding.
置放在凉架上待凉后才脱模。

Heat up cooking oil (D) and saute chopped ginger, vegetarian dried shrimps and preserved radish until aromatic.  Add seasoning (E) and stir fry until fragrant. Remove and set aside.
把D的食油加入炒过烧热,将姜碎,素虾米和菜脯爆香。加入E调味料继续翻炒至入味即捞起搁置。

Spoon the cooked radish mixture over the top of the steamed rice cakes and garnish with fried cabbage shreds (A). Serve with chili sauce (B).
将炒香的菜脯料舀在蒸糕上,再配上炸包菜丝A和自制的辣椒酱B即可享用。




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