材料

中国/日本白萝卜300克,切丝
清水200毫升
清油40克
干虾仁30克,洗净、浸软、切碎
干香菇2个,洗净、浸软、切碎
腊肠80克,切丁
大葱1条,切碎
粘米粉180克
玉蜀黍粉20克
盐5克
糖25克
白胡椒粉少许

做法

  1. 把萝卜丝和清水放进大锅中,小火煮至起泡,继续烹煮10分钟至汤汁减少至3/4杯,期间不断搅拌避免烧焦。关火后晾凉。
  2. 中火加热平底锅,加入几大匙清油,加入干虾米、香菇和腊肠翻炒5分钟,加入大葱碎后关火放凉。
  3. 加入粘米粉,玉蜀黍粉、盐、糖和白胡椒粉混合均匀。
  4. 加入煮好的干虾米混合物和锅里剩余的油,混合均匀后静置15分钟,最后搅拌一次后倒进上油后的烤盘。
  5. 用中高火蒸50分钟,取出静置30分钟。
  6. 待晾凉后用刮刀切出,放在案板上切成½寸的片状。
  7. 用中低火在不粘锅中加热适量清油,把白萝卜糕两面煎至金黄酥脆。搭配蚝油趁热享用。

Pan-fried White Radish Cake

Ingredients

300g Chinese radish or Japanese daikon, grated
200ml water
40g oil
30g dried shrimp, rinse, soak and chop
2 dried shiitake mushrooms, rinse, soak and chop
80g Chinese sausage/ lup cheong, diced
1 scallion, chopped
180g rice flour
20g corn starch
5g salt
25g sugar
dash of white pepper powder

Method

  1. Add grated radish and water to a wok and bring to a simmer. Continue cooking for 10mins until liquid reduced to 3/4 cup, stirring occasionally to prevent burning. Off the heat and leave to cool.
  2. Heat up a pan over medium heat and add a few tablespoons of oil. Add in shrimps, shiitake mushrooms and Chinese sausage to cook for about 5mins. Stir in chopped scallion and remove from heat to cool.
  3. Add in rice flour, corn starch, salt, sugar, and white pepper to mix well.
  4. Add cooked shrimp mixture with remaining oil in wok. Mix well and let it sit for about 15mins. Give a final stir and pour it into a greased loaf pan.
    Steam over medium-high heat for 50mins. Remove and let it set for about 30mins.
  5. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. Cut into ½ inch slices.
  6. Heat up a few tablespoons of oil in a non-stick pan over medium-low heat. Fry radish cake slices on both sides until golden and crispy. Serve hot with oyster sauce.

 

食谱提供: The Salon
地址:Hotel Fort Canning, 11 Canning Walk
电话:6799 8809
电邮:fnb@hfcsingapore.com
菜肴示范: Chef Tan Choon Tong

text: 若昕 art direction: Kenz photo: Steven Soh