太开心了，最近已经把老公训练到会吃点心和会吃一点点我们的糕粿了。以前啊，要是你跟他讲周末去吃点心，他一定投反对票。但是最近还会主动约我去喝茶，顺便也带他的家人一起去，这真是个太好的转变了。这个月做了几次糕粿，有时他也会赏个脸，还有出其不意的赞赏。嘻嘻。。。！
以前家里做这个菜粿，只有我自己品尝，这次他还会交代我留几个给他当晚餐，老公有进步，值得奖赏。
粿皮：
100克 澄粉
100克 薯粉
1/2茶匙 盐
1汤匙 油
280ml滚水
馅料：
800g沙葛 （切丝）
2条 红萝卜（切丝)
6朵香菇 （切丝）
100克培根 （切丝）
50克 虾米（剁碎）
一大匙 蒜米碎
调味料：
生抽，鱼露，白糖各，盐,
鸡精粉，胡椒粉，麻油。
装饰：
炸葱头油适量 。
做法：
1. 锅内热油，爆香蒜米，加入虾米，香菇和培根炒匀。
2. 最后，加入红萝卜和沙葛炒至略干；加入调味料炒匀。盛起待凉备用。
3. 将澄粉和薯粉放入盆中，混合备用。
4. 把沸水冲入粉中，快速搅拌成软团。加入油，揉成光滑面团。
5.分割小团盖上保鲜纸。擀成圆薄片，包入馅料。
6.将粿排入涂上油的蒸盘上，大火蒸8分钟即可。
7.取出后，在粿上抹油，以防粿与粿之间相黏。撒上葱花及炸葱头点缀
skin:
100g teng flour, 100g
tapioca flour, pinch of salt, 1 tbsp oil, 280ml-300ml boiling water
Fillings:
2 turnip (shredded),
2 carrots (shredded),
6 shitake mushroom (soaked
& diced),
100g bacon (chopped),
50g dried prawns, soaked n
chopped
1tbsp chopped garlic
Seasoning:
soy sauce, sugar, salt,
white pepper, chicken stock granules, sesame oil, fish sauce (to taste)
Method:
1. Heat oil, saute chopped
garlic until fragrant, add dried shrimps and continue fry until fragrant.
2. Add mushrooms and bacon
and fry until bacon is brown.
3. Add in turnip and carrots
continue frying for another 5 minutes. Season the fillings, lower the heat and
simmer for another 15 minutes or until the turnip is soft enough. Dish out and
let it cool before wrapping.
To make
translucent skin:
1. Mix all flour and salt
together until well combined.
2. Pour the boiling water
into the flour. Stir well with a wooden spoon and add in oil to form a dough.
3. Turn the dough out onto a
clean bench top lightly dusted with teng flour. While the dough is still warm,
knead for 3-4 minutes or until the dough is smooth.
4. Divide the dough into
small portion and cover with plastic wrap. Using a rolling pin to roll out the
dough and wrap with fillings.
5. Steam on high heat for 8
minutes. Brush some shallots oil on the translucent skin to avoid it to stick
together.
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.
