Archives for June 2, 2008

2008年5月22日 星期四 最近工作上很累，可能是太长的工作时间。但这一切都不会累了，因为我看到权雄准备我爱吃的芋头糕，这一切的累还算什么。 放工回来，看到权雄已经在厨房里忙个不停了。到底他在忙什么？走进厨房看个究竟，他竟然在做芋头糕！！好久没吃的糕点了，数数手指，我也忘记了上一次吃芋头糕是什么时候。吃权雄做的芋头糕不是第一次，之前在槟城的时候，他曾煮过芋头糕给我吃。尤其现在在异乡，对于家乡美食，更加想吃！！ 我回来迟了，不知道权雄自己做了什么，只看到芋头糕已经在锅上蒸了很久。而他在忙着准备配料，芝麻，小红葱炒香，红辣椒。 热烘烘的芋头糕蒸好了。他的巧手放上芝麻，而我在一旁拍照！！哈哈！！ 放上了炒香的小红葱，看起来这个芋头的颜色很不起眼，都是比较沉的颜色。 再放上红辣椒，他准备太少红辣椒，我要求他切多一点红辣椒！！哈哈。 哎呀，怎么少了青葱，整个芋头糕看了起来还是不出色，红辣椒帮不到很多。家里的青葱用完了，不理了，我决定到附近的超市买青葱！！出去花了20分钟买青葱，把青葱切细。最后撒在芋头糕上面。芋头糕大功告成了！！整体看起来很出色，和外面买的芋头糕不相上下！！ 把芋头糕切成小块，芋头糕就是我们的晚餐。倒一点辣椒酱，沾辣椒酱在芋头糕，好吃好吃！！味道如何？大致上都不错了，只是不够咸！！我说不够咸不用紧，最怕是太咸！！ 谢谢权雄，又让我吃到家乡美食。！！Edited to includes Recipe : June 3rd (KH) I hopes the simplify version of the recipe will be sufficient to be follows for those that are interested. Thouse that read my recipe before knew I normally never specify the quantity of each ingredient to put since I am sort of those cook by the mood / heart and not by the fomula type. Notes : I switched to English at the middle to speed up the texts.. since I am in the office now. 主要材料 - 猪肉碎 - 虾米 - 芋头 - 沾米粉 ( Each standard pack in store to mix with 8 cups of water ) - 五香粉 - 盐 - 麻油 - 酱油 - 胡椒粉 - 水 装饰材料 - 青葱 - 红辣椒 - 芝麻 - cook on dry wok to smell good but don't overcook. - 油洋葱 Before starting, prepare another wok, pot to fill with water and heat up to be ready to steam the yam cake mixture.. make sure the wok / pot is large enough. 煮法 1. 猪肉碎 + 虾米 + 适量的（五香粉， 盐， 麻油， 酱油， 胡椒粉）。 Chop fine and to Mix on chopper board. 2. 芋头切成1公分方块 3. Heat the frying pan / wok with oil. 4. Fry the items mixed in 1 and taste for favorable if like and add tasting ingredient if necessary. 5. Add yam cube into the cooking to continue cook and taste to each person's liking. 6. Add water little by little to the cooking and let the yam absorbs the water / taste and at the same time doing the job of soften the yams. repeat steps till yams cube are soft but not became mash yam paste. From here onwards, there are 2 methods to follow on. 7a. Lazy person / quick method - Add the 沾米粉 + water mixture into the cooking and cook with slow heat. Stir consistently to prevent sticky on pan / wok. - Cook until the mixture became sticky and started to turn into dough a like - Transfer to the another pan, try to even up the surface of the dough - Put the pan into the steamer and steam for 30 minutes or until chop stick insert / pull out and not feeling too sticky. 7b. Add the 沾米粉 + water mixture into the cooking and transfer to the pan and put into steamer and steam for 60 minutes ~ 120 minutes perhaps or until cook ?? i never try this step.. 8. Finish with garnishing I am not sure why, I like to let Yam cake to set a side to be cold before eating rather eating them warm.

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权雄下厨- 芋头糕

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Archives for June 2, 2008

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