Chinese Turnip Cake (Lo Bak Go) 臘味蘿蔔糕
Chinese new year is coming! This is my favourite festival, it just give you hope and goal that the new year will be better! Chinese love to celebrate new year with LOTS of food, well actually for every festival!
Chinese turnip cake (Lo Bake Go) is the most popular and MUST-HAVE food in Chinese new year. Every family has their own recipe passed by grandmothers. Of course the homemade one is thousands time better than the store-bought one.
This is my mum’s recipe, it is easy to make and with lots of fillings, Chinese sausages, bacons, dried shrimps, mushrooms, scallops….hmmm so delicious! Try and hope you will love it too!
新年中最受歡迎的當然是蘿蔔糕，家家戶戶都有各自的食譜，做糕點並不難，但當中的心機卻是無價。街賣的蘿蔔糕總是粉漿較多，缺少蘿蔔鮮味，餡料又不夠多，還是自己做更香更美味！
這個是我媽媽的食譜，港式蘿蔔糕加了蝦米、瑤柱、臘肉和臘腸，味道更濃更豐富。做法超簡單，比街買的更美味，快做給家人朋友分享囉～
Cook the Chinese sausage and bacon for 5 to 10 minutes, then cut into small pieces. Soak the dried scallops, shrimps and shiitake mushrooms until soften.
Cut half of the amount of daikon (turnip) into thin strips and grate the rest of it. (Must keep the water from the daikon)
Add all the daikon (strips and grated) in a wok, cook for 8 minutes until the daikon soften and juice come out. Add salt, sugar and white pepper, mix well. Then add 2 tablespoons of oil, mix well.
Drain the daikon, keep the juice in bowl and let it cool. (it is about 300ml of juice, if not enough, add some water)
Once the juice is cool down, add in rice flour and corn starch, mix together.
Add the mixture into the daikon, mix well. Then add in Chinese sausage, bacon, dried scallops, dried prawn. Mix well.
Brush some oil in a tray, then pour all the mixture in the tray. Steam on high tea for about 45 minute
預備材料：將臘腸、臘肉放入沸水內，煮5至10分鐘，切小塊。將瑤柱、蝦米浸軟，切細備用（將浸瑤柱的水留起備用，約60ml）將2/3份量的白蘿蔔刨絲，1/3切幼條。
將白蘿蔔放入鑊內煮大約10-15分鐘，下鹽、糖、白胡椒粉和菜油，拌勻。然後隔出蘿蔔的水，待涼備用
蘿蔔水待涼後，加入沾米粉和鷹粟粉拌勻，再下浸瑤柱的水，拌勻
將粉漿倒入蘿蔔內，拌勻
再下臘腸、臘肉、蝦米和瑤柱，拌勻。
在蒸盤內塗少許油，倒入粉漿，用大火蒸約40分鐘，插入筷子，如沒有粉漿黏著即成！
- 1.2 kg Daikon/ Turnip 白蘿蔔
- 200 g Rice Flour 沾米粉
- 50 g Corn Starch 粟粉
- 1.5 tsp Salt 鹽
- 1.5 tsp Sugar 糖
- White Pepper 白胡椒粉
- 2 tbsp Vegetable Oil 菜油
- 300-350 ml Daikon Juice 蘿蔔水
- 1 Chinese Sausage 臘腸
- 40 g Chinese Bacon 臘肉
- 40 g Dried Scallops 瑤柱
- 50 g Dried Shrimps 蝦米
-
Cook the Chinese sausage and bacon for 5 to 10 minutes, then cut into small pieces. Soak the dried scallops, shrimps and shiitake mushrooms until soften.
-
Cut 1/3 of the amount of daikon (turnip) into thin strips and grate the rest of it. (Must keep the water from the daikon)
-
Add all the daikon (strips and grated) in a wok, cook for 8 minutes until the daikon soften and juice come out. Add salt, sugar and white pepper, mix well. Then add 2 tablespoons of oil, mix well.
-
Drain the daikon, keep the juice in bowl and let it cool. (it is about 300ml of juice, if not enough, add some water)
-
Once the juice is cool down, add in rice flour and corn starch, mix together.
-
Add the mixture into the daikon, mix well. Then add Chinese sausage, bacon, dried shrimps, dried scallops, mix well.
-
Brush some oil in a tray, then pour all the mixture in the tray. Steam on high tea for about 45 minute
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