Chinese New Year Turnip Savory Cake 媽媽蘿蔔糕 (新年食譜)

MAIN INGREDIENTS:

800 gram Rice Flour

20 gram Corn Starch

1200 gram Turnip

6 pcs Dried Shiitake Mushrooms, soaked

5 pcs Chinese Style Susages (I used 4 Red and the 1 Black)

70 gram Chinese Preserved Pork Belly

1/4 cups Vegetable Oil

1L Mixed liquid (it is the combination of soaked-mushroom water and water)

SEASONING:
1 teaspoon White Pepper

3 teaspoons Salt

4 teaspoons Sugar






主要材料：
800 克   粘米粉
20 克   粟粉
1200 克   白蘿蔔
6 隻  乾冬菇，浸軟
5 條   中式臘腸 (我用4條紅腸，1 條黑潤腸)
70 克   臘肉
1/4 杯   菜油
1 公升  浸冬菇水＋水





調味料：
1 茶匙   白胡椒
3 茶匙   鹽
4 茶匙   糖

INSTRUCTION:

1. Soak dried mushrooms and dried shrimps in water till rehydrated and totally tender; strain well and reserve the water. Cut the mushrooms and shrimps into small pieces; set them aside.

2. Rinse the Chinese sausages and preserved pork with hot water to wash out the fat on the surface. Cut them into small pieces. Set aside.

3. Shred the turnip into thicker pieces and keep the juice that products.

4. In a large bowl, combine mushroom-soaked water and turnip juice together. Add the rice flour; mix well and set aside. Oil the bowl for steaming.

5. Heat up two teaspoons of vegetable oil over a high heat. Add garlic and fry it until fragrant. Then, add all of the MAIN INGREDIENTS except the rice flour liquid. Continuously fry until the meat releases oil or 80% cooked; about 3-4 minutes. Add seasoning. Remove it from the heat.

6. In the same wok, add the rest of the oil. Add the turnip; sauté until it turns transparent or tender; about 8-10 minutes. *It's normal for the turnip to release water*

7. Reduce the heat to low. Add the meat ingredients back to the wok to mix with the turnip. Season it to taste again with salt and white pepper again.

8. Next, pour in the rice flour water; stirring consistently to prevent scotching. When the liquid is absorbed, quickly remove the mixture to the container for steaming.

9. Steam the mixture for about 45 minutes over a high heat. Slice it after it's totally cooled down to avoid it from sticking together.

My mom's popular Lo Bak Gou Recipe (Chinese Turnip Cake) Oven Version 蘿蔔糕

Ingredients:

3 pcs / 6 cups Turnip, shredded

4 pcs / 2 cups Chinese Red Lap Chun, cubed

2 pcs / 1 cup Chinese Black Lap Chun, cubed

1 pc / 2 cups Chinese lap yao, cubed (cured pork)

1 cup Dried Shrimps

4 stalks/ 1/3 cup Green Onion, sliced (White part only)

Flour Mixture:

1.5 cups Rice Flour

3/4 cup Cornstarch

1 cup Water

Seasoning:

1/4 cup Soy Sauce

4 tablespoons Chinese Cooking Wine

1 teaspoon White Pepper, ground

4 tablespoons Sugar

2 teaspoons Salt

材料：

3 條   白蘿蔔

4 條   臘腸

2 條   潤腸

1 條   臘肉

1 杯   乾蝦米

4 棵   蔥

麵糊：

1.5 杯   粘米粉

3/4 杯   栗粉

1 杯 水

調味料：

1/4 杯   鼓油

4 湯匙   米酒

1 茶匙   白胡椒粉

4 湯匙   糖

3 茶匙   鹽

Instruction:

 http://youtu.be/DaMVUHt7fh4

Coconut Sticky Rice Koi Cake (CNY FOOD in Hong Kong) 椰汁錦鯉年糕

INGREDIENTS:

300 gram Coconut Milk

3 cups Glutinous Rice Flour

1 cup Wheat Starch

1/2 cup Young Coconut Flesh

1 cup Sugar

Food Colorant (Red and Black)

材料：

300 克   椰奶

3 杯   糯米粉

1 杯   澄麵

1/2 杯   椰青肉

1 杯   白糖

食用色素 (紅色, 黑色)

INSTRUCTION:

Sweet and Sour Brussels Sprouts (A Christmas side dish)

Ingredients:

2.5 cups Brussels Sprouts

2 cups Cubed Apples

10 gram Rosemary

1/4 cup Brown Sugar

1 tablespoon Paprika

1/2 Lemon

1/4 cup Water

1/2 teaspoon Salt

1.5 tablespoons Vegetable Oil

Instruction:

How to roast Cinnamon Cocoa Pumpkin Seeds

Ingredients:
2 cups Pumpkin Seeds
2 tablespoons Vegetable Oil
60 gram Brown Sugar
1.5 tablespoons Cocoa Powder
1.5 teaspoons Ground Cinnamon

Instruction:

5 minutes Jack O' Lantern Healthy Brunch

Ingredient:

1 Canned Bean (Maple flavour)

4 Eggs

1/3 cup Whole Milk

1/3 tablespoon Salt

Black Food Colorant

Ingredients: