《簡易蘿蔔糕 Easy Cantonese Turnip Cake》

在香港，很容易可以吃到蘿蔔糕，所以不是很喜歡煮食的朋友大概不會在家自製。在歐美居住的話，除了專程到亞洲餐廳就只能動手做了。這裡介紹超級容易的做法：零失敗、非常隨意都能做到好吃的蘿蔔糕。因為自己調節份量，一定比店賣的更好吃！

It’s so easy to find turnip cake in Hong Kong that people might think it’s not worth the effort making at home — but not when you live overseas. Here I’ll show you how easy it is and because you adjust the amount of ingredients yourself, it tastes even better than those restaurant.

材料 Ingredients：

• 白蘿蔔四大條 (約3500g) / 3500g White radish
• 粘米粉 600g / 600g Rice Flour
• 十條臘腸（隨口味加減）/ 10 Cantonese sausages (adjust the amount accordingly)
• 三條小紅蘿蔔（代替蝦米，如喜歡蝦米可照放）/Some red carrots (to replace dried shrimps — if you like dried shrimps, you can add them in)
• 菜脯或瑤柱，隨喜好。/Dry radish (not the Japanese Takuan, the Cantonese one) or dried scallop.

做法 Directions：

• 臘腸浸熱水五分鐘，切碎。菜脯、紅蘿蔔等配料切碎。/ Soak the sausages in hot water for five minutes and chop in cubes. Chopped dried radish, red carrot and other ingredients.
• 炒熟以上配料：先炒肉後炒菜，放涼。/ Stir fry the above ingredients: fry the meat first, then stir-fry the vegetables, let it cool.
• 白蘿蔔半切半刨。切成約3mm闊條，吃時有咬勁。/ Half white radish are cut in half and half planed. Cut into about 3mm wide strips.
• 落油大火炒白蘿蔔，加兩湯匙糖，之後加少許水略炒，熄火焗10–20分鐘。/ Fry the white radish with oil over high heat, add in 2 table spoons sugar, add half cup of water, stir 2 more minutes and turn off the heat, cover with lid and leave it for 10–20 minutes.
• 白蘿蔔焗軟後隔出水份，水要留來開粉漿用。/ After the white radish is soften, strain water from white radish and the water should be reserved for making the batter.
• 粘米粉600g用約1500g水開，白蘿蔔炒完剩下的水不夠才加白開水。/ Make the batter with 600g of rice flour and about 1500g of water. Use the white radish water first, and add plain water in.
• 把粉漿跟白蘿蔔及配料全部混好，放進器具中。/ Mix the batter with the white radish and all the cooked ingredients, and put it into the pan (that the size fit inside your steamer!)
• 大火隔水蒸熟，約蒸1–1.5小時。/ Steam over high heat for about 1–1.5 hours.
• 蒸熟後放涼，置入雪櫃一晚，第二天切片油煎，食得！/ Let cool after steamed. Put the cake in the refrigerator over night, slice and pan fry it with oil the next day. SO delicious!