這一次，經常造訪我格子的常客們，有機會大啖知名客家美食—「客家鹹粿」囉。  

This time, those regular patrons of my blog are having a chance to stuff yourselves on a famous Hakka specialty—Hakka Salt Cake. 
 

自從奶奶走了之後，我便少有機會吃到傳統的客家食物，像是客家菜包、客家草仔粿、或是客家湯圓。我真的非常想念奶奶，而且也很懷念她過去做給大家吃的那些料理。出自奶奶之手的所有家常美食中，我最愛的就是客家鹹粿了。它鹹鹹QQ的，很香很好吃。這個粿通常被視為是年糕的一種，因為客家人大部份都是在過年期間製作這種粿比較多。  

Ever since my grandmother passed away, I barely have an opportunity to eat traditional Hakka foods, such as Hakka Vegetable Rice Bun, Hakka Herb Rice Cake, or Hakka full-moon dumplings. I miss her so much as well as the food she used to cook for everyone. Of all her home-made delicacies, I like Hakka Salt Cake the best. The salted, tangy flavor together with its elastic texture totally caters to my appetite. This cake is mostly regarded as an year’s cake because it’s widely made and cooked by most Hakka families during Chinese New Year. 

**Of all ~, S like(s) S the best/most.這是英文裡頭「在所有的~當中，我最喜歡的是~」的用法。  

**A 被視為 B的用法除了上頭 A be regarded as B之外，還可用to be referred to as、to be viewed as、to be thought of as、to be seen as、to be treated as等。 
 

呵~在我向繼承了奶奶烹飪絕學的一位姑姑要到做法之後，超開心地，因為自己就可以隨手變出這道美味的傳統客家小吃。製作上雖然有點給它小小的夠工，但其實客家鹹粿並不會像您想像中的難做。只要照著以下的製作流程，您也可以在家裡享受到這好吃的客家美味喔。  

Well, right after I obtained the recipe from my Aunt who inherits my grandmom’s culinary art, I feel very much delighted that I am able to, at any time, conjure up this traditional Hakka snack on my own. Making Hakka Salt Cake, thought a bit troublesome, is not difficult as you imagine. Just follow the methods below, you can enjoy this tasty Hakka specialty at home, too.  

 

所需材料 Ingredients：

A.乾香菇、乾蝦仁、乾魷魚  

A.Chinese dried mushrooms, dried shrimps, dried squid

B.豬絞肉  

B.Minced pork

C.罐頭瑤柱絲(瑤柱就是廣東話「干貝」的意思啦！我個人很哈瑤柱的味道，所以我拿它做材料的一部份，因我想信它可以提味。當然您也可以使用泡過水並撕成絲的乾干貝代替，不喜歡的話不加也可以)  

C.Canned Yao-Chu-Si（Yao-Chu-Si is meant by “scallop shreds” in Cantonese. I am personally addicted to the flavor of Yao-Chu-Si, so I use it as part of the ingredients since I believe it will make the Cake taste better. Also, the scallop shreds separated from the dried scallop softened with water can be used instead or skipped it if you don’t like it）

D.蓬萊米粉、糯米粉（蓬萊米粉：糯米粉 = 1：3） 

D. (Pong-lai) rice powder, glutinous rice powder (rice powder：glutinous rice powder=1:3)

E.玻離紙一張（一般的雜貨店有在賣，向老闆說你是要做年糕用的玻璃紙）  

E.A sheet of glass paper(sold in traditional grocery shops. Just let the seller know the purpose is for making year’s cakes)  

**以上材料的量可以自行斟著。你知道的，客家人做東西都很隨興的。 

**The amount of the above ingredients is at your discretion. You know, when cooking, Hakka naturally follow their inclinations.  

 

 

調味料Seasonings： 

鹽（不要加太多，因為乾蝦仁及干貝都有鹹味了）、少許胡椒、少許米酒  

Salt (don’t add too much because the shrimps and scallops are already salted enough)、a dash of pepper、a little rice wine 

 

做法Directions：  

1).將A料用溫水泡軟並切成細絲及小末  

1).Soften A with warm water and chop into small pieces.

2).將D料過篩，加入適量的水攪拌均勻，並將之調成很黏稠的麵糊狀，放一旁備用。 

2).Sift D first and then add proper amount of water. Stir thoroughly to form into a rather sticky batter. Lay aside.

3).在熱鍋裡倒入少許油，將絞肉拌炒，並加入少許米酒，炒到豬肉變白。 

3).Pour a few drops of cooking oil into a hot wok/pan. Stir-fry minced pork with some rice wine until it turns white.
4).將1料加入3裡，並持續拌炒至香味出來(約兩分鐘)，在拌炒中可加入少許鹽及胡椒。 

4). Add 1) to 3) and keep on stir-frying until fragrance is released (approx. 2 min), salt and pepper are added amidst.
5).拌勻4料和瑤柱絲  

5). Mix 4) and Yao-Chu-Si well.


6).待5料涼後，加入2的麵糊內並混合均勻。  

6). After 5) is cooled down, add it to 2) and mix well.

7).將6倒入裡頭鋪好玻璃紙的模，並將剩餘的5料鋪在上方，最後以蒸40~50分鐘（若是用瓦斯爐蒸則開中火）  

7). Pour 6 into a mold in which a piece of glass paper is well-laid, top up 6 with the rest of 5, and lastly steam it (under medium heat if over gas stove) for 40~50 min.


8).待涼後就可以食用了。 

8). Cool it down and ready to serve.

 

**放到冰箱可以保存久些。通常呢，我們客家人會將鹹粿切成大概一到兩公分的薄片，將它煎到表面金黃酥脆。然後我們會準備醬油加蒜末、辣椒末、和少許糖的沾醬，很配客家鹹粿喔！  

**Please keep it refrigerated to store longer. Usually, we Hakka people will slice the cake (approx. 1~ 2 cm in length) and pan-fry the cake slices until the surface turns golden and crispy. Mixed soy sauce with chopped garlic, red chili and a little sugar make the perfect dip to go with the cake. 


 

知道如何做這道客家鹹粿後，您也可以動手做一次看看，想信您一定會有難忘的客家體驗喔！  

Now that you have learned the idea of making Hakka Salt Cake, you may take the crack at cooking it for the first time. I believe you will have an unforgettable Hakka experience.

 





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