Thursday, June 21, 2012


Recipe adapted from Rose's Kitchen

Ingredients: - Modified

400g yam (skinned, diced)

400g rice flour
2 tbsp tapioca flour
1600ml water

5-8 dried mushrooms (soaked & diced)

2 chinese sausages (diced)

150g dried prawns (soaked, chopped)

100g shallots (sliced)

4-6 Tbsp cooking oil

1 tsp sesame oil

1 tsp pepper
1 tsp sugar

1 tsp five-spice powder


2 stalks spring onions (diced)

2 fresh red chillies (diced)

Fried shallot crisps


1. Mix rice flour and tapioca flour with 800ml water. Strain mixture and set aside.

2. Heat oil in wok, fry the sliced shallots until golden brown. Remove and set aside for garnishing.

3. In the same oil, stir-fry the chopped dried prawns and sausages until aromatic. Remove half of it for garnishing.(optional)
4. Add mushrooms and stir-fry for a while. Add in the yam cubes, seasoning and some water and let simmer for a while.

5. Boil the remaining 800ml of water with 1 tsp salt. When water is boiling, turn off heat immediately. Add in the mixture from (4) and (1) keep on stirring till mixture becomes thick. Pour batter into a greased 23cm steaming tray.

6. Steam mixture over high heat for 45 minutes or until cooked.

7. When cold, garnish with chopped spring onions, chillies and fried shallot crisps. Cut into serving pieces and serve with chilli sauce.

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