In my memory, the Turnip Cake I felt more impressed was Char Koay Kak (Fried Radish Cake) , an uncle always with the same white t-shirt and black frame glasses, which was frying Turnip Cake on his tricycle stall in front of the wet market. Uncle was not friendly, maybe his business was too good and too many special requests from customers, but it didn't stop me from loving uncle's Charcoal Char Koay Kak.

The Char Koay Kak was wrapped like a pyramid with the banana leaves and newspaper, using a bamboo stick to poke the Char Koay Kak was the classic way to eat this dish. This was my favourite tea time snack in childhood.

We sharing 4 ways to serve this cake: Steamed, Grilled, Fried, Deep Fried Turnip Cake.

Ps: Set aside the Steamed Turnip Cake and let it cold down then you can keep in a container and put it in the fridge.


?️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3bCtnBZ

Preparation time: 1 hour and 30 minutes
Serve: 7-10 person

? 「INGREDIENTS」
• 500g white radish
• 300ml water soaked shrimp
• 700ml water
• 400g rice flour
• 40g Wheat Starch
• 25g garlic
• 25g shrimp
• 4 tbsp lard

? 「Seasoning」
• 1 tsp Salt
• 2 tbsp Sugar
• 1/2 tsp Pepper
• 1 tbsp Soy Sauce
• 2 tbsp Oyster Sauce


?‍?INSTRUCTIONS:

? [Steamed]
1. Soak the dried shrimp in 300ml of water.
2. Peel and slice the white radish and set aside.
3. Mince the garlic and set aside.
4. Pound the soaked dried shrimp.
5. Sift the rice flour and wheat starch, add the soaked dried shrimp's water and another 700ml of water and seasoning then stir well.
6. Add lard to pan sauté garlic and dried shrimp and then add white radish fry until fragrant.
7. Slowly pour the flour paste and stir fry over medium-low heat until thick and fill into the mould (pour a little oil and wipe the mould with a brush).
8. Steam with medium heat for 1 hour.
9. After cooling, remove the mould and cut slices.


?Deep-fried
1. Pour oil into a hot pot and wait until the oil temperature rises to bubbling.
2. Put two sliced ​​carrot cake in hot oil
3. Deep Fried until golden brown and take output on a strainer to drain oil.


? Pan Fried
1. Add a tablespoon of lard to the hot pan.
2. Pan fried the steamed radish cake until the surface is slightly burnt.
3. Add an egg into it
4. Fry until the egg cooked.


?Fry
1. Add 1 tablespoon of lard to the hot pan.
2. Add the diced radish cake and pour in a little dark soy sauce then stir-fry until the surface is slightly burnt
3. Add another 1 tablespoon of lard and add preserved radish and chives.
4. Add a teaspoon of chilli paste.
5. Add in bean sprouts.
6. Add an egg and stir fry until it cooked.


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記憶中對于蘿蔔糕比較印象深刻的是在巴剎前面推著流動三輪車的炒粿角。老伯伯總是穿著同一件白色汗杉帶著黑框眼鏡，不知是否生意太好要應付顧客諸多要求，臉上的神情總是讓我感到不太友善。但無礙我對老伯伯用炭火炒出來熱辣辣粿角的喜愛。
每回外帶回家後，在打開金字塔形狀的外帶包裝裡蕉葉裹著火候十足的炒粿角。我用竹簽戳著一顆顆炒得黑金色的粿角吃得津津有味是我兒時最喜愛的下午茶。

我們分享一種糕點的四種吃法，炸蘿蔔糕，煎蘿蔔糕，蒸蘿蔔糕和炒粿角。這些都是我們平日喜愛的料理。

備註：蘿蔔糕蒸好後，攤涼就可以儲存起來以備不時之需啦。


?️打印這食譜或調整食譜的份量 :
https://bit.ly/2UMcaQO

烹飪時間 ：1個小時30分鐘
7-10人份

?「食材」
• 500g 白萝卜
• 300ml 清水浸泡虾米
• 700ml 清水
• 400g 粘米粉
• 40g 澄面粉 Wheat Starch
• 25g 蒜头
• 25g 虾米
• 4 汤匙 豬油

?「調味料」
• 1 茶匙 盐
• 2 汤匙 糖
• 1/2 茶匙 胡椒粉
• 1 湯匙 生抽
• 2 湯匙 蠔油


?‍?做法：
?[蒸]
1. 用300ml清水浸泡蝦米。
2. 白蘿蔔去皮刨絲備用。
3. 蒜頭切末備用。
4. 把泡好水的蝦米搗爛備用。
5. 兩種粉混均過篩，加入浸泡蝦米的水和另外700ml的清水，再加入「調味料」攪拌均勻。
6. 熱鍋放入豬油爆香蒜頭和蝦米，之後再加入白蘿蔔絲炒香。
7. 慢慢倒入調好的漿液，中小火翻炒至濃稠起鍋裝模（倒入少許油用刷子抹均模具）。
8. 中火蒸1小時。
9. 放冷後脫模切塊。


?「炸」
1. 油倒入熱鍋裡待油溫上升至冒泡泡
2. 把兩片切好的蘿蔔糕放入熱油中
3. 炸至金黃色後撈起瀝乾油


?「煎」
1. 熱鍋加入一湯匙豬油
2. 把蘿蔔糕煎至表面微焦
3. 打入一顆雞蛋
4. 雞蛋煎得差不多熟後翻面繼續煎至熟


?「炒」
1. 熱鍋加入1湯匙豬油
2. 把切丁的蘿蔔糕放入鍋中，再加入少許黑醬油翻炒至蘿蔔糕起色煎和表面微焦
3. 再加入1湯匙豬油，加入菜脯和切段的韭菜爆香
4. 加入一茶匙辣椒醬後拌炒
5. 再加入豆芽拌炒
6. 再打入一顆雞蛋煎得差不多翻面後就完成

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