Page 105 - hakka

105

萝卜粄

Radish Cakes

■ 主料 ■ Main Ingredients
白萝卜 1500克 1500 grams white radish
粘米粉 1500克 1500 grams rice flour

■ 辅料 ■ Auxiliary Ingredients
虾米 100克 100 grams dried shrimp
干鱿鱼 100克 100 grams dried squid
三层肉 200克 200 grams pork belly
香菇 50克 50 grams mushrooms
芭蕉叶 1片 1 piece banana leaf
清水 200克 200 grams water

■ 调料 ■ Seasonings
鱼露 1汤匙 1 tablespoon fish sauce
味精 2茶匙 2 teaspoons MSG
猪油 1汤匙 1 tablespoon lard
食盐 3汤匙 3 tablespoons salt

■ 制作流程 ■ Method
1. 将白萝卜刨成丝，放入锅中煮片刻后捞出滤干水 1. Shred the white radish, blanch it in boil water briefly,
分；三层肉切成粒；虾米、干鱿鱼和香菇用水泡 then drain thoroughly. Dice the pork belly. Soak the
发后，切成小粒备用。 dried shrimp, dried squid and mushrooms in water
2. 将锅烧热放入猪油加热，爆香三层肉、虾米、干 until softened, then dice them into small pieces for
鱿鱼和香菇。随后与粘米粉、清水和萝卜丝搅拌 later use.
均匀。 2. Heat the wok and add lard to heat. Stir-fry the diced
3. 将混合好的材料倒入铺有芭蕉叶的粄篦内，用手 pork belly, shrimp, squid and mushrooms until fra-
将表面抹平。 grant. Mix with the radish with rice flour, water, fish
4. 将粄篦放入蒸锅中，大火蒸制3小时即可。 sauce, MSG and salt until well combined. 3.
Pour the mixture into a banana leaf-lined steamer
■ 风味特色 tray, smooth the surface with your hand.
萝卜味浓，可煎可蒸。 4. Place the steamer tray into a steamer and steam over
high heat for 3 hours.

■ Flavour Characteristics
Rich radish flavour, can be steamed or pan-fried.