| 芋頭糕 TARO PUDDING | ||||||
| 材料： | Ingredients | |||||
| 芋頭十二兩 | 450g (1b) taro | |||||
| 粘米粉四兩 | 150g (6oz) rice 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 | |||||
| 乾蔥四粒 | 4 shallots | |||||
| 蔥粒一湯匙 | 1 tbsp spring onion | |||||
| 調味料: | Seasonings: | |||||
| 鹽 1 1/2茶匙 | 1 1/2 tsp salt | |||||
| 胡椒粉、五香粉少許 | pinch of pepper and five spices powder | |||||
| 做法： | Method: | |||||
| 1. | 芋頭去皮洗淨，切成小粒；臘肉、臘腸切成小粒；蝦米略浸；乾蔥切片。 | 1. | Skin taro and rinse. Dice. Dice also preserved sausage and belly pork. Soak dried shrimps. Slice shallots. | |||
| 2. | 燒熱約六湯匙油，將蝦米、臘肉、臘腸、乾蔥片同爆香，盛起一小半待用。 | 2. | Heat 6 tbsp and saute dried shrimps, diced belly pork, preserved sausage and shallot slices. Dich up half portion. | |||
| 3. | 將芋頭粒放入餘下材料中，加入調味料及二杯清水，煮至滾起。 | 3. | Add diced taro in the remaining ingredients. Blend in seasonings and 2 cups water. Bring to boil. | |||
| 4. | 粘米粉篩勻，用1 1/2 杯清水開成粉漿，逐少加入上項材料，中拌煮成濃糊狀，放入已掃油的盤中。 | 4. | Sieve rice flour and mix with 1 1/2 cup water to make batter. Gradually stir in stir-fried taro mix and stir the paste thickens. Pour paste into a cake dish (brushed with oil. | |||
| 5. | 將剩餘臘味料灑面，隔水蒸約一小時，灑上蔥粒即成。 | 5. | Sprinkle the half portion of taro mix over the paster. Steam for 1 hour. Take out and sprinkle with diced spring onion. Serve. | |||