| 臘味蘿蔔糕 TURNIP PUDDING | |||||
| 材料： | Ingredients | ||||
| 蘿蔔 (淨肉計) 一斤四兩 | 800g (1 lb 14 oz) turnip | ||||
| 粘米粉四兩 | 150g (6oz) rice flour | ||||
| 澄麵四湯匙 | 4 tbsp Tang flour | ||||
| 臘腸二條 | 2 preserved Chinese sausage | ||||
| 臘肉一條 | 1 preserved belly pork | ||||
| 蝦米一兩 | 30g (2oz) dried shrimps | ||||
| 乾蔥二粒 (剁碎) | 2 minced shallot | ||||
| 炒香芝麻酌量 | pinch of fried white sesame | ||||
| 芫荽碎少許 | a pick of minced parsley | ||||
| 清水一杯 | 1 cup water | ||||
| 調味料: | Seasonings: | ||||
| 鹽 1 1/2茶匙 | 1 1/2 tsp salt | ||||
| 胡椒粉少許 | pinch of pepper | ||||
| 做法： | Method: | ||||
| 1. | 臘腸、臘肉分別用熱水洗淨，切粒；蘿蔔洗淨，瀝乾，切成粗絲，待用。 | 1. | Rinse sausage and belly pork with hot water. | ||
| 2. | 燒熱二湯匙油，爆香蝦米、臘肉粒和臘腸粒，上碟。 | 2. | Heat 2 tbsp oil and saute fried shrimps, diced sausage and pork. Dish up. | ||
| 3. | 另燒熱二湯匙油，爆香乾蔥碎，加入蘿蔔絲，調味料及適量清水，煮至蘿蔔軟，離火，隨即加入粘米粉及澄麵，攪拌成一份米生熟粉漿，最後加入上項各配料再攪拌成蘿蔔粉漿料。 | 3. | Heat 2 tbsp oil and saute shallot, add in turnip, seasonings and water. Boil until turnip is tender. Turn heat off. Add in rice flour and Tang flour. Stir well. Add in all ingredients. | ||
| 4. | 將蘿蔔粉漿料倒入已掃油的蒸糕盆內，以大火隔水蒸約45-60分鐘至熟，取出，灑上香芝麻和芫荽，可趁熱食，或凍後，切件煎香上桌供食。 | 4. | Pour turnip paste in a pre-oiled cake dish. Steam over high heat for 45-60 minutes until done. Spinkle with sesame and parsley. Serve hot (or served in fried slices after refrigeration). | ||