This recipe is also available in English down below.
蘿蔔糕——傳統台灣早餐之一
之前為了煮蔬菜火鍋的湯頭買了一大個白蘿蔔，平常也不太會很少拿白蘿蔔去入菜。腦中一直想在台灣時白蘿蔔常用在什麼料理中，就突然想到經典早餐——蘿蔔糕。在台灣的時候根本不會想要自己做，因為到處都買得到（在台灣的時候我根本不會煮飯），不過做了一下功課後，其實並不難！在傳統上來說，以人會加入蝦米，不過這是純素版本，我就略過了。
還記得小時候因為爸爸的朋友家裡是專賣蘿蔔糕、芋頭糕和中式食品的（那種批發一和一盒的）結果常常節慶時期會收到超級多蘿蔔糕和芋頭糕，那陣子很常午餐媽媽就會煎給我們吃，那時候真的很痛恨那兩種食物，吃到很膩，導致我在外面其實也很少買蘿蔔糕。我其實已經不記得我上一次吃到蘿蔔糕是什麼時候了，但或許人就是這樣，得不到的總是最好，就在買不到的時候就特別想吃。
我在荷蘭快五年的食物心路歷程：超想台灣食物（前半年）－被同化而愛上麵包和馬鈴薯（一～三年）－太久沒回台灣超級想念亞洲食物而最近又開始大量煮台/日/韓料理（但還是會參雜一些西方料理，怕男友受不了）
總之，以下！ 材料：
蘿蔔糕：
- 白蘿蔔 500克（淨重）
- 洋蔥 半顆
- 香菇 3朵（我用濕的）
- 在來米粉 140克
- 水 250毫升（包含白蘿蔔汁）
- 醬油 2湯匙（我用減鹽的）
- 橄欖油 1茶匙
- 鹽 1茶匙
- 白胡椒粉 1茶匙
做法：
- 白蘿蔔刨絲
- 刨絲過後白蘿蔔會出水，把這個水和剩餘材料所需的水混合（它很甜）
- 炒鍋中熱橄欖油，拌炒洋蔥和香菇約三分鐘
- 下白蘿蔔絲一起拌炒
- 加入醬油、鹽和白胡椒拌炒直到白蘿蔔絲熟
- 把水和在來米粉在一個容器混合均勻再倒入鍋中和其他的料一起拌炒直到水變濃稠凝固（要一直攪拌才不會黏鍋）
- 將所有的量倒入一個可以蒸的容器
- 蒸約20分鐘
- 拿出來後要冷藏至少2個小時才會完全塑形
- 要食用時再切片用一茶匙油煎到表面金黃即可
沾醬：
- 醬油 1湯匙
- 素蠔油 1茶匙
- 麻油 1/3茶匙
- 生大蒜末 1 辦
- 生辣椒末 適量
全部攪拌在一起就可以了！
// 這次也是荷男T第一次吃蘿蔔糕，他還滿喜歡的，還好找到一個對食物接受度滿高的。
// 我另外也如法炮製做了芋頭糕，但我的芋頭是小顆的奶芋，所以和傳統的味道不太相同。做法差不多，是把蘿蔔換成芋頭，粉類變成在來米粉和糯米粉混合，如果喜歡篇有一點年糕的口感也可以試試用一些糯米粉。
//我的成品因為模具形狀的關係比較扁塌。
/* turnip cake, aka Lo Bak Go*/
This radish based savory rice cake is one of the traditional breakfast in Taiwan. It contains the natural sweetness from radish and the incredible smell from shiitake mushrooms. With the garlicky sauce, it will take you to the next level!
I remember there was a period of time we always had turnip cake at home in my childhood. My father has a friend who was selling those traditional savory cakes and we received them during the holidays a lot. So, I was so tired of them that I can’t remember when was the last time I ate them.
Ironically, they are no longer approachable somewhere nearby me nowadays and I started missing them. Just like so many other things in life, right?
I got some radish at home and I didn’t know how to use them besides making soup with it. I immediately thought about the turnip cake. Traditionally, they would put some tiny shrimps in it as well, but I took it out since this is the vegan version (obviously).
We tend to fry it before eating them, it will have the crispy outside which tastes like heaven! I also tried to eat it with apple sauce (appelmoes) on the side since Dutch people like to put apple sauce in so many dishes. It got some fresh flavour with it, you can also try it!
Turnip cake (Lo Bak Go)
Ingredients
Turnip cake
- 500 g pilled turnip
- half onion
- 3 shiitake mushrooms
- 140 g extra long gran rice flour
- 250 ml water including turnip juice
- 2 tbsp soy sauce I usued sodiumreduce one
- 1 tsp salt
- 1 tsp white peper powder
- 1 tbsp olive oil for cooking
garlic sauce
- 1 tbsp soy sauce
- 1 tsp hoisin sauce
- 1/3 tsp sesame oil
- 1 clove garlic crush it
- small chili pepper cut into small chunks
Instructions
- grate turnip (I used food processor)
- Turnip will create juice while grating, save it and add it to the rest water.
- Saute the onion and shiitake mushrooms with olive oil for about 3 minutes in a pan.
- Add grated turnip in the same pan and saute.
- Add soy sauce, salt, white pepper powder until the turnip is done.
- Mix water and the rice flour in a bowl and pour it into the same pan.
- Stir constantly to prevent sticking on the bottom of the pan.
- Turn off the heat when the mixture is think.
- Pour the mixture into a suitable container for steaming.
- Steam it for about 20 minutes.
- Let it cool in the fridge for at least 2 to 3 hours until it is not soggy.
- Slice it into for about 3 centimeters and fry it with 1 tbsp of olive oil before serving.
- Serve it with the garlic sauce (simply whisk everything together).
