Thursday, 9 October 2014

Taiwanese Fried Radish Cake 台式萝卜糕 (中英食谱教程)

Yum

This pan fried radish cake is one of my family's favourite tim sum and we will always order it when we go for yum cha in restaurants. This radish cake can be eaten either steam or pan-fried. We prefer the pan-fried version as it has a thin crunchy layer on the outside from frying, and soft on the inside. The ones sold locally are usually the Hong Kong style which uses Lup Cheong (chinese sausage) as one of its ingredients. The Taiwanese version uses ground pork instead and I decided to give it a try after seeing the recipe in Carol's book. It turns out to be just as nice. Do give this version a try if you haven't tasted it before. 



Taiwanese Fried Radish Cake 
萝卜糕 
(adapted from Carol 胡涓涓‘s 面点新手必备的第一本书)

Ingredients: (makes one 20cm x 10cm x 5.5cm square pan)  
A. 
3-4 dried mushrooms 
10g dried shrimp  
4-5 pieces of shallots
3-4 pieces of garlic (I used ready minced garlic) 
100g ground pork 

B. 
700g white radish 
500g water 

C. 
300g rice flour 
300g water 

Seasoning: 
2 tablespoons soy sauce 
2 tablespoons rice wine 
1/3 teaspoon of sugar 
2 teaspoons salt 
1/4 teaspoon white pepper





材料: (可做20cmx10cmx5.5cm方型容器一个)
A. 
干香菇 3-4朵
虾米 10克
红葱头 4-5颗
蒜头 3-4颗
猪绞肉 100克


B.
白萝卜700g
清水500g

C.
在来​​米粉 300克
清水 300克

调味料:
酱油 2大匙
米酒 2大匙
糖 1/3茶匙
盐 2茶匙
白胡椒粉 1/4茶匙


Methods 步骤:

1. Line baking paper all around the baking pan. 
1。方型容器事先铺上一层防沾烤焙纸。



2. Peel the skin off radish and shred it.
2。白萝卜去皮刨成丝。

I have used the Tovolo Pop-Up peeler to peel the radish. This pop up peeler has two blades (one serrated and the other swivel) that tuck away for safe and convenient storage. The easy fit handle is comfortable to use too. 


3. Soak the dried mushrooms in cold water to soften it, wash the dried shrimp. Mince the softened mushroom, dried shrimp, red onion and garlic.  
3。干香菇泡冷水软化后切末,虾米洗净切碎,红葱头及蒜头切末。
I have used the Tovolo Paring knife to diced the mushroom, red onions and dried shrimp 

4. Add 2 tablespoons of cooking oil in pan, fry the minced pork until cooked.
4。锅中倒入2大匙油,将猪绞肉放入炒至变色。

I have used the Tovolo mixing spoon to do the cooking. The stylish stainless steel handle gives you reach and strength when cooking. 

5. Saute the red onion, garlic, shrimp and mushrooms in sequence. 

5。依序加红葱头, 蒜头, 虾米及香菇炒香。


6. Add in all the mix seasoning and simmer for about 7-8 minutes.
6。
加入所有调味料混合均匀,以小火熬煮7-8分钟。 


7. Add in Ingredients B and bring it to a boil. 
7。再加入材料B 煮至沸腾。


8. Put the rice flour from Ingredient C into a pot, add in 300 grams of water and stir till well mixed and no lumps of rice flour are seen. 
8。将材料C的在来米粉放入盆中后,加入300克清水搅拌均匀成为无粉粒状态的粉浆。
The Tovolo batter tool is great for mixing batter. It has tapered, silicone fins to scrape the sides clean and thick blades to mix ingredients faster



9. Pour the cooked radish mixture into the rice flour batter. Mix well before putting the pot back on the stove. Cook over low heat and stirring constantly.  
9。将
煮滚的萝卜馅料连水一起加入到生粉浆中,搅拌均匀。把盆子放回炉上,用小火边煮边搅拌。


10. Cook over low heat until the mixture is thick and lumpy.  
10。用小火将全部材料煮到浓稠成团状的程度。


11. Pour the mixture into the prepared pan. Smooth out the surface.
11。最后将浓稠的米糊倒入铺上防沾烤焙纸的模具中,把表面稍微抹平整。



12. Put into a steamer over boiling water and steam for one hour. (I have used my Brandt steam oven to do the steaming.)  
12。放入已经煮沸的蒸锅中,以大火蒸1个小时。



13. Remove the steamed radish cake from the steamer and let it cool. It is normal for the texture to feel soft. It will harden after cooling down then remove it from the mould.
13。将蒸好的萝卜糕由蒸笼中取出放凉.。刚蒸好感觉软是正常的, 凉透了会变硬,再由模子中拿出来。



14. Cut into pieces, fry with some cooking oil till it turns golden brown. Enjoy!
14。吃时切成片状,用少许油煎至金黄色就可享用。 
I have used the Tip Top Tongs to pan fried the radish cake. The tongs have a built in resting foot that lifts them up to keep the countertop clean. The silicon head provides an easy grip and is great for non-stick pans. 

Notes 小叮咛:

1. Steaming time will differ due to the difference in thickness. The thicker it is, the longer time it will require. 
1。蒸制的时间会因为厚度有所不同,越厚需要的时间会越久。

2. After it has cooled down, you may store it in the refrigerator for up to one week.
2。放凉后,放入冰箱冷藏,约可保存一个星期。






This post is linked to the event Cook Your Books #17 organised by Joyce of Kitchen Flavours

 & co-hosted by Charmaine of Mimi Bakery House


Baking Taitai is the official endorsement for Tovolo Singapore, Click here to read more about it.

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

© Copyright 2014 bakingtaitai.blogspot.sg

10 comments :

Luv Sweet and Savory said...

Hi Cheryl, I like pan fried radish cake too ... nice fragrant with slightly crispy outside and soft texture inside. Perfect to go with some hot tea !

Ann Low said...

I love fried radish cake. Thanks for sharing your recipe, Cheryl :)

Miss B @ Everybody Eats Well in Flanders said...

Hi Cheryl,
Thanks for your step-by-step tutorial and thanks for linking up to MTR #3, Your radish cake looks mouth-watering! I actually have a copy of the cookbook by Carol, I must go and lookup that recipe and try to find some radish !

LY's Kitchen Ventures said...

Love pan fried radish cake. This would be great for yum cha!

Jozelyn Ng said...

Hi, Cheryl,your fried rassish cake looks like the fried loh bak kou that my hubby like to eat...but his version is plain, without meat.

Kimmy said...

Hi Cheryl, fried radish cake is my favourite. Always make the simple one, would try this one for a change. Thanks for sharing.

lena said...

good morning cheryl, no i hvnt try radish cake with ground meat. Thx for sharing!

kitchen flavours said...

Hi Cheryl,
This is one of my very favourite! Last week we had this at dim sum restaurant.
Yours look really delicious and am wishing that I have some right now.
Thanks for linking with CYB!

Amanda Lim said...

Hi Cheryl, I would like to bake some buns and I understand u are a great baker. Is there any oil I can use to replace butter which is always asked for in the recipe.

Cheryl - Bakingtaitai said...

Hi Amanda, you may replace the butter in your bread recipe with equal amount of coconut oil, vegetable or olive oil, but do take note that the replacement will alter the flavour of your bread somehow. I personally still prefer to use butter as per recipe calls for.

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