CHINESE DIM SUM 2 - Radish Pudding./ Taro Pudding. 臘味 蘿蔔糕/ 芋頭糕

Ingredients:-
1 big pc.( 1 kg) Japanese Radish or 500g Taro.
1 cup Rice flour + 1 cup Corn flour(add 1 1/2 cup of water or juice of radish
stir until the liquid is incorporated and batter is free of lumps)
3 preserved Chinese sausages (rinse in hot water, steam and dice)
1/2 preserved Pork belly (rinse in hot water, steam and dice)
1/2 bowl dried shrimps (soak until soft, drain and dice)
1 stalk of diced parsley,
1 stalk of diced spring onion, a pinch of white sesame.

材料：-
日本大白蘿蔔1 個（約1 公斤） 或芋頭 1 斤。
粘米粉 1 杯 + 英粟粉 1 杯 （加入 1 1/2 杯水攪溶）
臘腸 3 條 + 臘肉1/2 條（同用熱水洗浄，蒸熟切粒）
虾米 1/2 碗 (浸軟略切細）
莞茜 1 棵、葱 1 條 （ 同切粒），白芝麻少許。

Method : -
1) Skin Radish and 1/2 shred in bigger hole, 1/2 slice.
2) Steam the preserved sausages & pork belly until cooked, take out & dice.
Soak the dried shrimps until tender and dice. Heat oil to sauté all these
dices until a bit brown. Take out.
3) Use the same wok to sauté Radish and seasoning with 2 tbsp oil，
1 tsp white pepper, 2 tsp sugar, 1 tsp salt & 1 tbsp chicken powder.
Stir fry radish until 80% tender. Add in the ingredients & mix well.
4) Turn the heat off. Add in the flour batter, stir well until the whole things
become thick paste.
5) Pour the radish paste in a greased cake dish. Steam over high heat
for 45-60 minutes until well set.
6) Take out and sprinkle with sesame, diced parsley and spring onion.
Serve hot or slice after refrigeration and pan fry until both side brown & crispy.
Dip with oyster sauce or XO sauce are more delicious.

做法：-
1) 蘿蔔去皮一半刨粗絲，一半切條。
2) 臘腸及臘肉先用熱水蒸熟切粒，蝦米浸軟切粒，再用熱油爆香，盛起備用。
3) 用同一鑊，倒入蘿蔔絲，加入生油 2 湯匙，古月粉 1 茶匙，糖 2 茶匙，
鹽 1 茶匙及雞粉 1 湯匙稠味，煮至蘿蔔八成軟。加入臘味料。
4) 熄火。加入粉漿攪至𤇍成半生熟。
5) 將蘿蔔粉漿倒入已掃油的蒸糕盆內，大火隔水蒸約 45-60 分鈡至熟。
6) 取出，灑上芝麻及莞茜䓤粒。可趁熱食，或凍後切件煎香上桌供食，
沾些蠔油或XO醬同吃更添美味。

# Method for Taro Pudding is same as Radish Pudding.
1) Wear a glove to skin the Taro to prevent sensitive, rinse and dice.
Steam until tender.
3) Heat oil add in Taro dices and some water cook for a while.
Seasoning the same, but add extra pinch of Five spices powder.
2), 4), 5), 6) same as above.

# 芋頭糕做法跟蘿蔔糕大致相同。
1）芋頭去皮切粒，穿上手套可防敏感。隔水蒸至軟熟。
3). 熱油鑊加些少水煮芋頭片刻，稠味同上，只多加少許五香粉。
做法 2), 4), 5), 6) 均同上。