Celebrating Food! Celebrating Life!

古早味的芋粿 Orh Kueh

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记得小时候,爸妈不时会带我们到牛车水和附近的珍珠坊去逛逛。在那个还没有太多百货商场的年代,牛车水和珍珠坊应该是许多人的周末去处。而让我印象最深刻的应该是牛车水湿巴刹二楼的小贩中心。琳琅满目的摊位网罗了各式各样好吃的,让人看得目不暇给.  每次都得花好长一段时间来决定谁最“幸运”,能成为我当天的晚餐。回想起来,最幸运的应该是我吧。哈!

如果真的要找出我最喜欢吃的,应该是一摊广东人经营的猪肠粉和芋头糕了。猪肠粉和芋头糕是两样陪我走过无数岁月的传统小吃,真可以说是从小就吃到大。无论是当作早餐还是午后稍稍用来治嘴馋的点心, 都那么适合。虽然把它们当作晚餐的确是有点“怪怪”的。但因为我们喜欢,所以爸妈还是常买来当作晚餐的“配菜”, 要不就打包回家当作宵夜或隔日的早餐。对我而言, 来牛车水而没吃到猪肠粉和芋头糕的话,就等于没来牛车水了。 真所谓入宝山而空手归啊。

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随着我们的长大而各自有了自己的社交圈子,之后都不太常同父母一块儿出门了。但他们俩老还是维持着多年的习惯,常上牛车水巴刹买菜,日用品之类的。图的不是新鲜或便宜,而是别地方所找不到那份暖暖的人情味。长年以来同摊贩们都混熟了, 说是去牛车水买菜,还不如说是去探望一些老朋友。而爸妈也不忘带回来我们爱吃的猪肠粉和芋头糕。但那摊以“有别于往日”,长年累月的辛苦经营, 让它做出了口碑,成为了当地知之甚详的“美食”, 吸引了许多饕客的目光。这也意味着要吃到好吃的猪肠粉和芋头糕,成了一件爸妈每次都得挨过的“苦差事”。长长的人龙,要好吃就得等。 虽然回来时口中常在抱怨,但看到我们们吃得津津有味的样子,心里应该是甜的。
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所幸我二婶做得一手好菜。芋头糕和牛车水那摊的相比可说是有过之而无不及。不知何时开始,我在闲暇之余也开始在家里做起了芋头糕,楷模二婶和牛车水的两种“版本”。做起来其实不难,但要好吃却非常的不容易啊!为什么不直接和二婶要食谱或心得啊?应该就是懒吧,呵呵 。
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这份芋头糕食谱,比较偏向福建人的 芋粿 Orh Kueh的做法。我们家毕竟都是福建人嘛。不能说是我精心研发的。但也算是这些年来一些经验的累积吧。不嫌弃的话就试试看噜。
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材料Ingredients 1

水 water 1000g

碱水alkaline (lye) water aka “kee water” 1 tsp

粘米粉 rice flour 400g

薯粉 tapioca starch 20g
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材料Ingredients 2

芋头 yam 1kg, 削皮切片状蒸熟, 再改刀切粒状 sliced and steamed, afterwhich coarsely diced

植物油 vegetable oil 2 tbsp

红葱头 shallots 2-3颗剁碎 chopped finely

腊肠 chinese sausages “lup cheong” 1 条切丁 diced

虾米 dried shrimp “hae bee” 随意,泡水切丁 soaked and diced

菜圃碎 dried pickled radish “chai poh” 2 tbsp

香菇 chinese mushrooms 4-5朵,泡水切丁 soaked and diced
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调味料 Condiments and Seasoning

盐 salt 1 tsp

糖 2sugar  tsp

鸡精块/粉 chicken bouillon cubes 2tsp or one cube (我用Knorr这个牌子的)

胡椒粉 white pepper 适量
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做法 Method

(1) 将所有材料一拌匀成米浆状。

mix all of “ingredients 1″ together into a thin batter

(2) 在模具的表层涂上薄薄一层植物油。我用的是7“方形烤盘。三寸 高,所以刚刚好

grease steaming mould with a thin layer of vegetable oil. I’d used a 7″ square baking tin which was 3” in height. Just nice!

(3) 在锅中加入2 tbsp 植物油烧热,依顺序加入红葱头 爆香,虾米,腊肠,菜圃碎,芋头粒,香菇

heat up wok and stir fry shallot bits, dried shrimp, chinese sausage, pickled radish, diced yam bits and mushroom

(4) 加入调味料后略炒。如果用鸡精块可先在碗中加入热水捣碎溶解再加入佐料内翻炒

Add condiments. If bouillon cube was used, first dissolve with a little hot water before pouring into stir-fry ingredients.

(5) 把火熄掉后倒入(1) 调好的米浆,慢慢地搅拌, 用锅底余热让浓稠度增加成湖状

Turn off flame and pour in rice flour batter until mixture begans to thicken considerably.

(6) 将米糊倒入模具中,稍稍将表层压平让蒸出来的芋粿口感更为紧实。隔水用大火蒸40分钟

Transfer mixture into steaming mould and press down gently. Steam over high heat for 40 min

(7) 蒸制完成后待凉,等完全冷却切片或块。撒上葱花,辣椒和炸红葱头。

Allow the Orh Kueh to cool down completely before cutting with a greased knife. Garnish with chopped spring onions, chilli and deep-fried shallot bits.
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一公升水其实只是一个大概的份量。可随自己对口感软硬度的喜好来作调整。

加碱水的目的是让蒸出来的芋头糕有些许QQ的口感。如果比较偏好绵密的口感也可不加。

我的习惯是将所有的芋头切片后再蒸,蒸完后再改刀切粒状。这样比较“吃得到”芋头。如果喜欢比较细滑的口感也可直接将所有芋头切俄粒状后再蒸。二婶的做法恰好相反,她喜欢保留一些未蒸熟的芋头粒直接拌入米糊当中,让口感比较有层次。

拌入的佐料因人而异,可根据隔热喜好而作调整,比如加入鸡肉或猪肉碎也是不错的选择。

如果要更有风味,吃出那股淡淡的米香,可有煮好的米饭加水捣碎来自制米浆。但饭的分量要加倍,水则要减少, 因为煮好的饭中已经含有一定的水份了。

如果加入的水太多,米浆过于稀释可在做法(5) 花多点时间,开小火 耐心地将多余的水份给蒸发掉,还是可以救回来的。所以不用太过担心噜!
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原本想用来参加10月Aspiring Bakers 的。最后还是来不及了。哈哈

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011)

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13 responses

  1. 多可惜啊!不然你改一下日期,就来得及了。I’m serious, can still add now. 🙂

    November 1, 2011 at 7:54 am

  2. Alan (travellingfoodies)

    真的吗!? 那承蒙你的“厚爱”,我就小小作弊一下下噜!哈!

    November 1, 2011 at 8:20 am

  3. i;ve been to 牛车水 when i was very little but have lost its impression what’s it was like. I’m sure your yam kueh is just as delicious as theirs, really ..looks very delicious! can read that it brings back so much sweet memories to you. what is kwangtung chee cheong fun? the ones without filling??

    November 1, 2011 at 8:25 am

    • Alan (travellingfoodies)

      Chee Cheong Fun is a cantonese dimsum dish actually yeah? But the one at 牛车水 has filling yeah! Shrimp or charsiew! Love ’em both!!!

      November 3, 2011 at 2:29 am

      • i was thinking you called that ” kwangtung ccf”..i misread it. that’s why i thought it’s a different version. yeah, we call that ‘hongkong CCF ” here .

        November 11, 2011 at 12:20 am

      • Alan (travellingfoodies)

        I see I see… glad you know what I’m referring to! 🙂

        I love Chee Cheong Fun btw!

        November 12, 2011 at 8:24 am

  4. 很少看你写华语
    很不错
    很有新鲜感
    很喜欢:)

    November 1, 2011 at 8:22 pm

    • Alan (travellingfoodies)

      哈哈。。。 真是献丑了!
      以前也常用中文写文章。但少写就有点生疏,词穷了!~

      November 3, 2011 at 2:31 am

  5. 这是我最爱吃的芋粿,看到就想吃 🙂

    November 2, 2011 at 5:09 pm

    • Alan (travellingfoodies)

      我也很爱吃耶!配上一点叁巴辣椒和甜面酱, 真是绝配!

      你的金瓜糕看起来也好好吃哦!有机会一定要试一试做做看!

      November 3, 2011 at 2:36 am

  6. bee lee tan

    Thanks Alan, found the method further down the page, all flour n water are mixed into a paste, will try the recipe soon when I can get some good yam! Thanks!

    August 23, 2012 at 4:44 pm

    • Alan (travellingfoodies)

      cool! let me know how the recipe works out for you. if you want a softer cake, cut down on the flour mixture or simply omit the alkaline water

      August 24, 2012 at 5:25 pm

  7. Pingback: Kuih Kosui | travellingfoodies

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