素爪哇面 Vegetarian Mee Jawa

This is one of the best Mee Jawa recipe I have tried. Best served with home made belacan chili sauce. 

这是我所尝试的爪哇面里最可口的一道，配上之前制做的素马来栈辣椒酱会更加好吃。

素爪哇面
Vegetarian Mee Jawa

Ingredients 材料

Vegetarian Prawn Crackers 素虾饼 (A)
160g Plain Flour 面粉
1 Tbsp Rice Flour 粘米粉
1 Tbsp Cornstarch 玉米淀粉
1 Tbsp Baking Powder 发粉
1 Tsp ENO 果子盐
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
2 Tsp Sugar 砂糖
2 Tbsp Cooking Oil 食油
2 Tsp Sesame Oil 芝麻油
320ml Water 清水

(B)
700ml-1 Lit Cooking Oil 食油

Combine all ingredients (A) into a mixing bowl and stir well. Heat up cooking oil (B) for deep frying. Immerse the wok spatula into the hot oil until hot.

材料A一起放入大碗中搅拌均匀。烧热B食油后，把镬铲浸入炸油中至热。

Spoon a ladle of batter (A) into the heated wok spatula and spread to coat the top of the spatula and deep fry until set. Use a fork or spoon to push the cracker into the hot oil and continue to fry until golden brown and crispy. Dish and drain. Store in airtight container until ready to serve.

舀入适量面糊A入镬铲上浸入炸油炸至定型，用叉子轻轻刮入油中继续炸至金黄香脆，捞起沥干油待凉后装入密封容器收藏至用上为止。

Soup Base 汤底 (C)
3.5 Lit Water 清水

6 Stalks Lemongrass 香茅
600g Yam Bean 沙葛
10pcs Kaffir Lime Leaves 疯柑叶
350g Soya Beans 黄豆
1 pc Seaweed 紫菜
10pc Assam Keping 阿三片

(D)
650g Orange Sweet potatoes 黄肉番薯 (cooked 煮软)
650g Tomatoes 番茄

Seasoning 调味料 (E)
1/2 Tbsp Salt 盐
200g Sugar 砂糖
1 Tbsp Mushroom Powder 香菇粉
500g Tomato Sauce / Ketchup 番茄酱
100g Chilli Sauce 辣椒酱
75ml White Rice Vinegar 白米醋

For Thickening 芡粉水 (F) - Mixed 拌匀
9 Tbsp Plain Flour 面粉
17 Tbsp Water 清水


Main Ingredients 主材料 (G)
1 kg Yellow Noodles 黄面条
4 Potatoes 马铃薯 (cooked 煮软)
10 Pcs Fried Tofu 炸豆腐
200g Bean Sprouts 豆芽
5 Hard Boiled Eggs 全熟蛋 (optional自选)
10 Calamansi Limes 桔子
10 Pcs Vegetable Prawn Crackers (A)

Combine all soup base ingredients (C) into a stock pot and bring to boil. Lower heat and continue to simmer for 1 hour. Strain and discard solid ingredients.

将基本汤底材料C放入汤锅煮滚，转小火煮多1小时后才把渣料全部捞起保留汤底。

Add (D) and seasonings (E) into the soup base and bring to boil. Transfer into blender or food processor and blend until smooth. Return back to the pot and bring the mixture to boil.  Thicken with Plain flour water mixture (F) to form thick gravy.

加入D和调味料E再次把汤底煮滚。转入食物搅拌机或食物加工机搅烂至幼滑，又转入汤锅煮滚，加入芡粉水F打芡至浓汤。

Bring a pot of water to boil. Blanch and drain (G) yellow noodles and bean sprouts. Set aside.

另煮一锅的滚水，各自把G里的黄面条和豆芽汤过，沥干水搁置待用。

Arrange some blanched noodles, cooked potatoes,  tofu, beansprouts, hard boiled eggs and vegetable prawn crackers (A) into a serving bowl. Pour the thick gravy over. Serve with home made belacan chili sauce.
把适量的面条，马铃薯，炸豆腐，豆芽，全熟蛋及素虾饼A放入深碗里。淋上浓汤配上自制马来栈辣椒酱享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

素马来栈辣椒酱 Vegetarian Belacan Chilli Sauce

Following my recent post on the making of basic sambal paste for general cooking purpose, I am sharing you another ready to serve belacan chili sauce by using the basic homemade sambal paste as the base main ingredient without having to go through the lengthy preparation process of making this sauce from scratch.

记得我上个礼拜博客里分享的基本叁巴辣椒酱吗？从那份现成的辣椒酱里我取出少许来制成这份既食马来栈辣椒酱，方便既又勿需再次重复那复杂费功夫的基本辣椒糊。

This homemade belacan chili sauce will go with many dishes as for now I am using it for the coming posting Mee Jawa which I already made with positive feedback.

这道既食马来栈辣椒酱可以配上任何的熟食来添加口味，正好可以用在爪哇面上。就连我那不爱吃辣的老伴都赞好混入面来吃。待会写好了爪哇面的制做过程后便会放上博客与您分享。

素马来栈辣椒酱
Vegetarian Belacan Chilli Sauce


Ingredients 材料

(A)
150g Basic Sambal Paste 基本叁巴辣椒酱
15g Vegetarian Belacan Powder 素马来栈粉

(B)
1-2 Tbsp Sugar 砂糖
3 Tbsp Dark Brown Sugar 红糖
1/2 Tsp Mushroom Powder 素香菇粉

(C)
50g Asam Jawa 亚森羔
200ml Water 清水


Method 做法

Combine (C) and mix evenly. Strain and retain the juice. Set aside.

把材料C一起混合，过沥去渣保留汁，搁置。

Heat up sambal paste (A) in a saucepan on low heat. Add belacan powder to incorporate and to be followed by (B) and the assam water (C). Bring to boil. Set aside to cool before serving.

将A基本叁巴辣椒酱放入炒锅用小火加热，拌入马来栈粉后又加入B一起炒香后便加亚森汁C煮滚。离火搁置待凉备用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

基本素叁巴辣椒酱 Basic Vegetarian Sambal Paste

Indonesians consume lots and lots of chillies and beef. I used to think I have pretty good tolerance to spicy food but now after residing in Indonesia for 5 years, I realize that I am far from Indonesian standards.

印尼人大部分都爱吃辣椒和牛肉。在我还没搬迁来印尼的时候，一直都认为自己能吃辣，后来才知道印尼人吃辣的耐力远远超越我们的水平。

My three lived in helpers are no exception. Through them I have learnt to adapt to having lots of spicy food in my daily diet since I hardly indulge them with beef meat except for occasional fish and chicken.

现在家中的三位员工也不略外，跟他们相处的日子里我学习去适应更多不同的热辣食物，特别是因为家里少煮肉类除了偶尔有给予鱼或鸡肉之外多半的菜肴都是蔬菜。为了要令他们能吃得舒服唯有多煮些带辣的菜肴满足他们的胃口。

After changing my eating habits to full vegetarian I totally abstain from eating onions and garlic and over time develop strong resistance to its presence in any food. So I ended up making my home made version of chili sauce, chill paste for cooking and household consumption.

如今转吃素既又不吃任何葱或蒜，多半时候都得从家里自己制做免葱蒜的酱料当拌料。

Last year I posted a sambal recipe when I made Nasi Lemak and if you are interested you may visit the link for more information. Today I am making this basic sambal / chili paste which I use it for every forms of cooking on spicy food from stir fry to curry dishes. We usually made them in bulk and freeze them in various containers to maintain its freshness. This is a rather big batch of sambal paste but once you have it you can use some to adapt to assorted types of sambal sauce catered for different food. Very versatile.

去年我曾在博客里分享一道叁巴辣椒酱来配合椰浆饭，你可以拿来参考。今天所制做的是道基本叁巴辣椒酱适于用在日常烹饪上，比如拌炒入菜肴，炒饭，面，咖喱菜肴等等。此外您还可拿来变通混入不同的调味料制做出不同的辣椒拌酱，淋酱。因此我平时会准备多的份量来冰藏一旦要用上时都有现料。

With this new batch of sambal paste, I will try to make several versions of ready to eat sambal chilies and post it in my blog whenever I have time.

现在有了这批叁巴酱后，接着我就会取来弄出不同吃法的辣椒酱，然后一旦有空便会在博客里与你分享。

基本素叁巴辣椒酱
Basic Vegetarian Sambal Paste


Ingredients 材料

(A)
260g Tomato 番茄
2 Kg Red Chillies 红辣椒
1 Kg Curly Chillies 皱皮圈辣椒
2 Stalks Lemongrass 香茅
50g Galangal 南疆
2cm Tumeric Root 黄姜
500-600ml Water 清水

(B)
500-600ml Cooking Oil 食油
4 Stalks Lemongrass 香茅 (crushed 压扁)
10pcs  Kaffir Lime Leaves 箭叶
6pcs Fresh Bay Leaves 月桂叶


Method 做法

Soak, wash red chillies, remove seeds and cut to pieces.

浸泡新鲜红辣椒，取出种子后把辣椒切块。

Combine (A) into a blender filled with water and blend into paste

将材料A一起放入食物加工机，加入水搅拌成泥状。

Remove and transfer chillies paste to a (heated) deep frying pan or wok filled with heated oil (B) and stir continuously on low heat for 5 mins.

把搅好的辣椒泥放入已预热B食油的炒锅里，以小火不断的翻炒或搅拌。

Add (B) lemongrass, kaffir lim leaves and fresh bay leaves to the mixture and stir fry non stop for 20-25 min until the sambal mixture thickens. Once the oil starts to separate from the paste and rise to the surface it is deemed ready.

加入香茅，箭叶和 daun salam 继续不停的翻炒20至25分钟，一直翻炒及搅拌至叁峇酱稍转浓稠深红色油跟酱体开始隔离，表层形成一层辣椒油即可。

Allow the sambal paste to cool completely before storing. Keep the extra paste in the freezer for future use.

让叁巴辣椒酱冷却后才转入容器。把多余的叁巴酱冰藏以保新鲜。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

素娘惹咖喱面 Vegetarian Nyonya Curry Noodles

Contrary to what people know, going on a vegetarian diet is not as restrictive as ones' believe to be.   The vegetarian community has increased over the decades and with more people embracing this change of eating habits, vegetarian food joints are more easily accessible.
事实上，素食的生活方式并不如一般人们所想象般受限制的饮食方式。在这几十年里，吃素的人口急逐地增加而到处都可找到素食餐馆及素食贩卖店。

There are also many websites which share links or recipes related to vegetarian food.  Once you start looking, you'll be spoil for choice wondering which to try.
甚至还有许多素食网络给予素食相关的链接，博客分享不同的素食食谱。一旦找起来真是会眼花不知从何开始。

Apart from internet websites and food blogs, I am very much in favor of this vegetarian recipe book which I acquired from Malaysia last year. Most of the listed recipes are really good and tested with good outcome, particularly this Nyonya Curry Noodles that I am sharing today.

除了网络和博客以外，我也非常喜欢这本去年从马来西亚所购买的‘槟城好吃素食大排挡’食谱书籍。里面所写的食谱多部份都很好吃既保证煮出好效果，就连我今天这道娘惹咖喱面都是取自于此。

Highly Recommended!

强力推荐！


素娘惹咖喱面
Vegetarian Nyonya Curry Noodles


Ingredients 材料

Soup Base 基本汤底 (A)
3 Lit Water 清水
5 Pcs Pandan Leaves 班兰叶
5 Stalks Lemongrass 香茅 (crushed 拍扁)
1 Stalk Ginger Bud 姜花
1 Yam Bean 沙葛 (cut to pieces 切块)
10 Pcs Kaffir Lime Leaves 疯柑叶

Vegetarian Sambal 素叁巴 (B)
110ml Cooking Oil 食油
150ml Water 清水
10 Red Chillies 红辣椒
8g Dried Chillies 辣椒干
2 Tomatoes 番茄
3 Stalks Lemongrass 香茅
10 Vegetarian Belacan 素马来栈
10 Candlenuts 石粟果

(C)
3 Tbsp Curry Powder 咖喱粉
2 Tbsp Ketumbar Powder 芫茜籽粉
1 Tbsp Tumeric Powder 黄姜粉
130ml Coconut Milk 浓椰浆
1 Tbsp Sugar 砂糖
1 Tsp Salt 盐

Seasoning 调味料 (D)
70ml Light Soy Sauce 酱清
70g Rock Sugar 冰糖
1 Tbsp Vegetarian Mushroom Powder 素香菇粉
400ml Coconut Milk 浓椰浆
30 Tofu Puffs  豆腐卜 (halved 切半)
50g Vegetarian Chicken 素鸡肉 (shredded 切丝)
Salt to Taste 盐

(E)
600g yellow noodles 黄面
200g Mee Hoon 米粉 (soaked 泡浸)
200g Bean Sprouts 豆芽
200g Long Beans 长豆 (cut in sections 切段)
1 carrot 红萝卜 (cut to strips 切条)
50g Vegetarian Chicken 素鸡肉 (shredded 切丝)
1 Stalk Ginger Bud 姜花 (finely chopped 切碎)
Some mint leaves 适量薄荷叶



Method 做法

Combine all ingredients (B) into food processor and blend to paste. Set aside.

把材料B一起混入食物加工机搅拌成糊状搁置待用。

Combine all soup base ingredients into a stock pot and bring to boil. Lower heat and continue to simmer for 1/2 hour. Strain and discard solid ingredients.

将基本汤底材料放入汤锅煮滚，转小火煮多1/2小时后才把渣料全部捞起保留汤底。

Heat up wok, add 3 Tbsp cooking oil, blended (B) and saute with low heat until the oil starts to separate.

烧热炒锅，加入3大汤匙食油，搅好的B叁巴酱用小火翻炒20分钟至爆香及出油为止。

Add (C) and continue stir fry until aromatic. Add soup base (A) and bring the curry mixture to boil. Add seasoning ingredients (D) and bring to boil. Reduce heat to lowest and allow to simmer for another 15-20 mins or until (E) is ready for serving.

加入C继续把素叁巴炒香，加入汤底煮滚既加入调味料D，再转最低的火候熬煮15-20分钟或以上即可。

Bring a pot of water to boil. Blanch and drain (E) yellow noodles, meehoon, bean sprouts, long beans, shredded vegetarian chicken and carrot. Set aside.

另煮一锅的滚水，各自把E里的黄面条，米粉，豆芽，长豆，素鸡肉丝和萝卜条汤过，沥干水搁置待用。

Arrange some ingredients (E) into individual serving bowl and top with the hot curry soup. Sprinkle mint leaves and chopped ginger bud on top. Serve.

把适量的材料E放入碗里，淋入咖喱汤，放上薄荷叶和姜花碎即可享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

蒸木薯糕 Steamed Ubi Kayu Kuih

Whilst Malaysia celebrates Wesak Day yesterday, Indonesia officially celebrate this today and hence it is another public holiday for many companies.
昨天马来西亚庆祝卫塞节但印尼卫的卫塞节是今天，有许多公司今天放假营业。

Yesterday we made a good batch of vegetarian nyonya curry noodles which I will be sharing the recipe when I am done with the writing. 

我们昨天弄了一道相当可口的素娘惹咖喱面，待我完成写完那份食谱后将会马上与你分享。

For today, I am sharing this super easy steamed tapioca kuih recipe which I am extremely with. I had tried making many versions of steamed tapioca kuih in the past and this is one of the few good versions I am happy with. This recipe is certainly a keeper for future remake.

今天所分享的是这道极容易又满意的蒸木薯糕食谱，在我所尝试制做的木薯糕中算是非常不错的版本， 看来我因该会继续采用这项蒸木薯糕食谱一直到遇上还更好的版本。

蒸木薯糕 
Steamed Ubi Kayu Kuih
Recipe adapted from Beyond Norm


Ingredients 材料

(A)
700g Grated Tapioca 木薯丝
130g Sugar 砂糖
210ml Water 清水
175ml Coconut Milk 浓椰浆
3/4 Tsp Salt 盐

(B)
Red Food Coloring 食用红色素
Green Food Coloring 食用青色素
3 Pandan Leaves 班兰叶

(C)
300g Fresh Grated Young Coconut 新鲜嫩椰丝
1/3 Tsp Salt 盐
1-2 Pandan Leaves 班兰叶 (cut length)


Method 做法

Combine all ingredients (A) together into a mixing bowl until mixed.
将材料A一起混入搅拌盆，混匀。

Divide the batter into 2 equal portions. Add a few drops of (B) red food coloring into one portion and mix well. Add a few drops of (B) green food coloring into the other portion.
再把混匀好的面糊平均分成两份。一份加入B食用红色色素而另一份加入食用青色色素，混匀。

Grease 2 baking / steaming moulds. Transfer the prepared mixture into individual moulds and level. Place pandan leaves on top of each mixture (as per picture).
准备两个蒸模，模里涂上一层食油。把两份不同颜色的面糊盛入各自的模具，抹平。面糊上铺上一层班兰叶（如图）。

Steam over high heat for 30-35 mins until cooked.
送入蒸锅以大火蒸30至35分钟至熟即可。

Remove from steamer and set aside to cool.
离锅后搁置待凉。


Mix (C) grated coconut and salt together. Transfer onto a steaming tray. Slot pandan leaves into the coconut mixture and steam over medium high heat for 5-6 mins.
这时把C的椰丝和盐一起混匀，置入整盘又插入班兰叶于中，以中火蒸5至六分钟。

Remove from steamer and discard pandan leaves. Set aside to cool.
离火后取出班兰叶，搁置待凉。

When the tapioca kuihs have cooled, cut into desired size with a greased knife. Roll the cut kuihs over the grated coconut to coat evenly. Serve。
待蒸糕冷却后，用巴涂抹上油脂的利刀把蒸糕切块，置入椰丝里滚卷平均的涂抹上椰丝即可品尝。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

香辣椰浆全熟蛋 Spicy Eggs with Coconut Cream

For those home makers who cook almost daily, I believe there would be times when one struggle and ran out of ideas with what to cook for their love ones. It happened to me all the time hence I am always on the look out for new dishes or cooking method to keep the dinner table interesting.

对于那些需要日日下厨的家庭主妇们，我相信您有时侯也会为了菜单选择方面而挣扎着。我也不例外，时常都为了寻求新食谱或不同的煮法来给餐桌带些色彩。

Here is one relatively easy curry like looking dish using mainly hard boiled eggs,  would you like to give it a try?

这是道相当容易制做的咖喱版煮熟蛋，您可否想试试看？

香辣椰浆全熟蛋
Spicy Eggs with Coconut Cream

Ingredients 材料
(A)
8 Grade B Hard Boiled Eggs 全熟蛋 (peeled 去壳)
4-5 Tbsp Cooking Oil 食油

(B)
3 Cloves Garlic 蒜瓣 (chopped 切碎)
3 Tbsp Sambal Goreng 叁峇辣椒酱
2 Tsp Chilli Powder 辣椒粉
20g Galangal 南疆 (chopped 切碎)
95g Red Onions 大葱头 (Chopped 切碎)
2 Stalks Lemon Grass 香茅 (crushed 敲碎)
1 Tsp Sugar 砂糖
2 Tsp Chicken Stock 鸡精调味素
1 Tbsp Tomato Ketchup 茄酱
Salt to taste 盐
100ml Thick Coconut Milk 浓椰浆
250ml Water 清水


Method 做法

Heat up oil (A) and fry hard boiled eggs until golden. Remove and slice into halves and set aside.

把A倒入炒锅烧热，加全熟蛋炒至表层呈现金黄色即可离火，切半搁置待用。

Using the same saucepan with leftover cooking oil,  saute onion, garlic and galangal until aromatic. Add crushed lemon grass, chili powder and sambal goreng ( even store bought ones will do) and stir fry for 1-2 min until fragrant. Add sugar and cook another 3 mins. Lower heat and add coconut milk, ketchup, coconut milk and water. Cook and stir the coconut cream for another 8-10 mins until slightly thickened. Add in eggs and give it a few stirs. Season with salt to taste.

继续把炒蛋的剩油加热爆香B的葱头，蒜米及南疆。又拌入敲碎的香茅，辣椒粉及叁峇辣椒酱(或任何市场贩卖的现成辣椒酱都可)翻炒1至2分钟入味。再加砂糖继续拌炒3分钟调低火侯拌入椰浆，茄酱和清水继续煮8至10分钟至浓稠即可加入切半的全熟蛋拌炒几下，用些盐加以调味即可捞起。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

菜脯咸糕 (碗仔糕）Savory Rice Cake with Radish Topping

Another great recipe adapted from Philip Yoong's 'Yummy Hawkers' Fair Secret Vegetarian Recipe. Highly recommended book to collect.

这是一道非常满意及美味的糕点食谱取自于‘槟城好吃素食大排档’书籍，极力强推收集的书籍。

It is also the best savory steamed rice cake recipe I have tried. The texture is moist and succulently smooth, the minute you popped it into the mouth, it just melt and glided down into the throat.

也是我所尝试制做的碗仔糕中最成功的版本，蒸出来的糕嫩滑一放入口即刻融化，就如我小时候在老家所贩卖时的味道及口感一样。

菜脯咸糕 （碗仔糕）
Savory Rice Cake with Radish Topping

Ingredients 材料

Fried Cabbage Shreds 炸包菜丝 (A)
100g Cabbage 包菜 (shredded 切丝)
1/4 Tsp Salt 盐
1 Tsp Vegetarian Mushroom Powder 素香菇粉
1-1/2 Cup Cooking Oil 食油

Chill Sauce 辣椒酱 - Blended 搅碎 (B)
6 Red Chillies 红辣椒
40g Young Ginger 幼姜
100g Pineapple 黄梨
2 Chilli Padi 指天椒
5 Tbsp White Vinegar 白醋
2-1/2 Tsp Sugar 砂糖
100g Tomato Sauce 茄酱

(C)
200g Three Elephant Rice Flour 三象粘米粉
70g Tapioca Flour 木薯粉
1150ml Water 清水
4 Tbsp Cooking Oil 食油
1 Tbsp Sugar 砂糖
1 Tsp Salt 盐

Topping 表面装饰 (D)
3 Tbsp Cooking Oil 食油
100g Sweet Preserved Radish 甜菜脯 (chopped 切碎)
30g Vegetarian Dried Shrimps 素虾米 (Optiona 自选)
40g Ginger 姜 (chopped 切碎)

Seasoning 调味料 (E)
1 Tsp Light Soy Sauce 酱清
1/2 Tbsp Dark Soy Sauce 黑酱油
3 Tsp Sugar 砂糖
1 Tsp Pepper 胡椒粉
2 Tbsp Vegetarian Oyster Sauce 素蚝油
3 Tbsp Sesame Oil 麻油


Method 做法

Wash and drain (A) shredded cabbage. Toss in salt and mushroom powder (A) until mixed.

包菜丝A洗净沥干，加A盐巴及香菇粉混匀。

Heat up oil (A) in saucepan. Deep fry cabbage with medium low heat for 15-20 mins until golden brown and crispy. Drain and set aside to cool. Transfer into air tight container for later use.

将A的食油倒入炒锅烧热，以中小火把包菜丝油炸15-20分钟至金黄及干脆即可捞起搁置待凉后转置入密封的容器。

Combine (B) together and blend into paste. Cook blended chili paste under medium low heat until boiled. Season with extra sugar or salt if necessary.

把材料B一起混入食物搅拌机搅拌成糊，转入锅用中小火把辣椒酱拌炒至熟，可以依照自己的喜好再多加予砂糖或盐调味。

Combine all ingredients (C) into a mixing bowl until mixed. Strain mixture into a saucepan, cook and stir under medium low heat till slightly thickened. Transfer the mixture into the prepared moulds and steam under medium heat for 25 mins.  The surface of the rice cake will appear slightly moist and wet when  removed from heat,  it will set when cooled. No need for further steaming or the cake will lose its moisture.

将材料C所有材料一起盛入搅拌盆搅匀，接着沥入煮锅，用中小火一边搅拌一边煮至三分浓稠即可离火。然后把面糊盛入各自的蒸碗或模具，送入蒸锅以中火蒸25分钟即可离火。蒸出来的糕表层会带湿好像没熟透，千万不要再加以蒸煮以保留糕的湿润口感。一旦冷却后蒸糕就会较定型了。

Allow the steamed cake to cool completely before unmoulding.

置放在凉架上待凉后才脱模。

Heat up cooking oil (D) and saute chopped ginger, vegetarian dried shrimps and preserved radish until aromatic.  Add seasoning (E) and stir fry until fragrant. Remove and set aside.

把D的食油加入炒过烧热，将姜碎，素虾米和菜脯爆香。加入E调味料继续翻炒至入味即捞起搁置。

Spoon the cooked radish mixture over the top of the steamed rice cakes and garnish with fried cabbage shreds (A). Serve with chili sauce (B).

将炒香的菜脯料舀在蒸糕上，再配上炸包菜丝A和自制的辣椒酱B即可享用。

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