Turnip Pudding 臘味蘿蔔糕

This is the season for turnip and various squash. This recipe for turnip pudding has been my favorite for over 20 years...( I started early in the kitchen, when I was 13) The texture is just right, not too mushy, not too hard. You can eat it right after steaming or cut out a thick slice and fry it in a pan. My picky eaters at home do not eat other turnip dishes but they can finish this in no time.

Turnip Pudding

make two 9.5 x 2 inches round dish

Ingredients:

3 lb turnip

1 lb rice flour

4 cups water (including juice from cooking turnip)

Dried black mushrooms
Chinese sausages
Dried shrimps

Seasonings:

2 tsp salt

1 tsp chicken powder

2 tsp sugar

1)  Soak dried mushrooms in water for a few hours to soften. Squeeze out excess water and dice. Soak dried shrimps. Drain and set aside. Dice Chinese sausages. Set aside.

2)  Peel turnip and shred into thin strips.

3)  Heat a wok with a few teaspoons of oil. Saute the diced mushrooms, sausages and shrimps for a few minutes. Take out and set aside.

4)  Cook the turnip for 5 minutes and add seasonings.

5)  Spoon out the turnip juice in a measuring cup and add enough water to 4 cups.

this turnip gave me about a cup of juice

add water to the juice to 4 cups

 6)  Put rice flour in a large bowl. Add the 4 cups of liquid and mix until well blended.

7)  Add the turnip and mushrooms, sausages and shrimp and mix well.

8)  Scope the mixture evenly to the two dishes and steam for 40-50 minutes.

Notes:

1)  Try to pick turnip that feels heavy. If one turnip weighs 3 lb or more, it should be a fresh and juicy one.

2)  "Flying Horse" is the brand I use for rice flour.

3)  Adjust the cooking time accordingly if different size pans are used.

Click here for the updated recipe.

冬天一到,都是吃各種瓜、蘿蔔的時候。這個腊味蘿蔔糕的食譜,我已做了超過二十多年了...(我十三歲便開始入厨),軟硬適中,蒸後新鮮食,美味無窮,又可以冷後切厚片煎,十分香口。我家中平時不吃白蘿蔔的成員,但將蘿蔔做成蘿蔔糕之後,便可以很快食完一盤!!

臘味蘿蔔糕

此食譜可做二盤9.5x2寸圓盤

材料:

三磅白蘿蔔
一磅粘米粉
四杯水(包括蘿蔔水)
適量臘腸、東菇、蝦米

調味:

二茶匙鹽
一茶匙雞粉
二茶匙糖

1)  浸軟東菇、蝦米,東菇切粒,備用。臘腸切粒,備用。
2)  蘿蔔去皮,切絲。
3)  起鑊下油爆香臘腸,蝦米及東菇,略炒片刻,盛起待用。
4)  煮蘿蔔,下調味,下蓋煮幾分鐘。用量杯盛起蘿蔔出的水。
5)  將蘿蔔水加開水至四杯,放在大碗內,加粘米粉攪勻,加入蘿蔔及臘味,平均放入二圓盤內,大火蒸約四十至五十分鐘至熟。

注意事項:

1)  蘿蔔要揀重手的才是新鮮多汁的好蘿蔔,如一個蘿蔔有三磅重應該是好的。
2)  粘米粉是rice flour, 我用飛馬牌flying horse.

3)  如選用不同尺寸的盤,要自行調節蒸的時間。

新的食譜點擊這裏