Yam and Radish Rice Cake

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Yam and Radish Rice Cake 芋头萝卜糕

Details 详细介绍

In my hometown, the famous yam or radish rice cake always serves with seafood and chilli sauce. Top with lots of pounded roasted peanut, this streets food is one of my best childhood memory.
在东南亚的槟城-我的出生地，像我一样第三、四代的华侨，对于淋上辣椒酱和海鲜甜酱，并撒上一大把花生碎的街头美食-萝卜芋头糕是再也熟悉不过的了。这是我童年味道的重现，乐与大家分享。

Serves: 8 Servings 人数：八人份
Yield: 1.72 kg 分量：1.72 公斤
Difficulty: Medium 难度：中等
Prep Time: 1hour 备料时间：1小时
Cook Time: 1.5 hours 烹调时间：1小时半
Total Time: 2.5 hours 共计时间：2小时半

Ingredients 食材用料

350g yam 芋头
450g radish 白萝卜
300g blended rice flour 粘米粉
60g wheat starch 小麦淀粉
900ml chicken stock 鸡汤
50g chilli sauce 辣椒酱
50g hoisin sauce 海鲜酱
60g shallots 小葱头
35g scallions 青葱
30g red chilli pepper 红辣椒
80g pounded roasted peanuts 花生碎
30g dried shrimps 虾米
15g dried oysters 蚝干
4 salted egg yolk 咸蛋黄
2 salted egg white 咸蛋白
25g sugar 糖
1/2 tsp mixed spice powder 五香粉
1/2 tsp black pepper powder 黑胡椒粉
100ml oil 油

Instructions 步骤

Dice yam into 1.5cm cube.
芋头切丁(1.5厘米)。
Grate radish into 3mm thick strips.
白萝卜刨丝(3毫米)。
Coarsely chop washed dried shrimps and dried oyster. Press salted egg with a fork.
洗过的虾米和蚝干大略切碎。咸蛋分别用叉压碎。
Fry sliced shallots in 100ml oil until brown. Sieve out when done.
葱头切片，以100毫升油爆香后捞起。
In a non-stick pan, heat 1 tbsp oil. Sauté dried shrimps and dried oysters. Set aside when done.
在一个防滑锅里将虾米和蚝干以一汤匙油爆香后放置一旁备用。
Sauté yam with a tbsp of oil in low heat for about 10 minutes or until it's heated through.
烧热一大匙油，将芋头块以小火炒透(约十分钟)。
Add radish and salted egg white and stir well.
加入白萝卜和咸蛋白翻炒。
Cover with lit and cook for 10 minutes or until soften. Stir every 3 minutes.
盖上锅盖。焖十分钟，使萝卜丝软化。每三分钟翻炒几下。
Add sautéed shrimps and oysters, spice powder and pepper powder.
再加入刚才爆香的虾米和蚝干。同时也加入五香粉和黑胡椒粉。
Mix flour, starch and sugar in chicken stalk. Pour liquid into pan and give the mixture a good stir.
将粘米粉、小麦淀粉、糖和鸡汤混合。拌均后加入锅中，并以筷子搅拌。
As it begin to thicken, stir in salted egg yolk.
混合物开始浓稠时加入咸蛋黄拌匀。
Turn off fire as it all sticks together. Transfer to a 5 cm deep tray lined with greased baking paper.
搅拌至粘成一团后便熄火。蒸盘铺上烘培纸，再抹上一层油。将粉团倒入蒸盘里(大约5厘米深)。
Steam with lit on for 40 minutes with high heat. Refill hot water half way if necessary.
加盖大火蒸40分钟。若有需要请在中途添加蒸锅里的热水。
Sprinkle with fried shallots, chopped scallions, sliced red chilli pepper and pounded roasted peanuts. Serves with shallot oil, chilli sauce and hoisin sauce.
摆盘。撒上油葱酥、青葱碎、红辣椒丝和花生碎。淋上葱油及酱料便可享用。

Recipe Notes 食谱笔记

Cook raw salted eggs for 20 minutes in boiling water before proceed.
生的咸蛋需先用热水煮20分钟，将其煮熟。
Using shallots oil throughout all process.
所有的步骤中所用的皆是爆香葱头酥的油。
Use low heat all the time except for steaming.
除了蒸煮外，其他步骤都请用小火或中小火。
When done, let rice cake cool down totally before cut into pieces with oiled knife.
蒸好后务需将其完全摊凉。切块时要在刀柄上抹油。
Dilute sauces with water to your demand or not before serving.
酱料可以依喜好用水加以稀释。