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Stir-Fried Hokkien Yam Cake

Ingredients
50g dried shrimps, soaked
25g dried mushrooms, soaked till soft and stemmed
4 to 5 leeks
some oil
3 cloves garlic, peeled and chopped
500g prawns, shelled and deveined with tails intact
300g roast pork, cut bite-sized
half napa cabbage, cut into small pieces
some crispy fried shallots

Seasoning
1 tbsp oyster sauce
1 tsp fish sauce
1 tbsp dark soya sauce
1 tbsp Chinese cooking wine
a dash of pepper

Method
1    Slice 2 yam cakes thinly and set aside.
2    Squeeze off excess water from dried shrimps and dried mushrooms. Chop dried shrimps finely. Cut dried mushrooms into small pieces. Retain both soaking liquids.
3    Slice leek obliquely. Separate stem and leaves.
4    Mix seasoning with the soaking liquids.
5    Heat oil in wok. Fry dried shrimps for 2 to 3 minutes. Add garlic and white leek sections. Fry till just before garlic turns light brown. Add prawns, roast pork and dried mushrooms. Continue to fry till prawns are half-cooked.
6    Add yam cake slices, the remaining leek and napa cabbage. Fry well. Add seasoning liquid from Step 4.
7    Continue to stir-fry till cooked. Add water during the process if required. Serve with fried shallots.

Yam Cake Ingredients
a pinch of salt
1 yam (about 900g), peeled and shredded into thin strips
800g sweet potato flour
500ml water

Method
1    Add salt into yam. Add sweet potato flour and water slowly in batches. Keep mixing to form a thick mixture.
2    Divide mixture into 4 ovals. Steam over high heat for about 15 minutes. Let yam cakes cool down. They can be stored in plastic bags and refrigerated.

用料
虾米50克,浸软
干香菇25克,浸软和去蒂
蒜苗4-5根
油适量
蒜头3瓣,去皮切碎
虾500克,去壳(保留虾尾),去泥肠
烧肉300克,切成一口大小
大白菜半个,切小块
葱油酥适量

调味料
蚝油1汤匙
鱼露1茶匙
酱油1汤匙
料酒1汤匙
胡椒粉少许

作法
1    取2块芋圆,切成薄片,备用。
2    将虾米和香菇里的水分挤出,保留浸泡的水。将虾米剁碎,将香菇切成小块。
3    将蒜苗切斜段,茎和叶分开放。
4    将调味料与浸泡水混匀。
5    锅中烧热油,加入虾米碎炒约2到3分钟。放入蒜蓉和蒜苗茎一起翻炒至蒜蓉变浅褐色。加入虾、烧肉块和香菇块,继续炒至虾半熟。
6    加入芋圆片,其余的蒜苗叶和大白菜块炒匀。加入作法4的调味料汁液。
7    继续翻炒至熟透。在翻炒过程中,如有需要可加入清水。搭配葱油酥,趁热享用。

芋圆用料
盐少许
芋头1个(900克),去皮, 切成细条
番薯粉800克
清水500毫升

作法
1    将盐撒入芋条里,分批慢慢加入番薯粉和清水,搅拌至混合物呈粘稠状。
2    将混合物均分成4个椭圆形。用大火蒸约15分钟。待芋圆冷却即可储存在塑料袋中,再放入冰箱冷藏。

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