Yam paste

My anyhow made yam paste for dessert tml
Less oil to cook it. Less sugar inside. Using brown sugar for taste instead of the white cane sugar.

I love yam paste And always looking forwards to it at dinner session. Esp wedding dinner but somehow it’s always too sweet for me.

My mum used to make yam paste during cny when am small..& mmm small as in younger age la..
But she will used alots of oil which freaked me off Where after cooking… you can still see oil floating up…

And we always have tat debates when she asked me to stir it…
U c… in a kitchen when 2 woman r inside… only one can give instructions… 
So I always ended up getting scolded… bcoz of my
Why so much oil…& Why so much sugar

So when I tried to make my own at home..
She cannot come n scold me
Why so less sugar
Why so less oil

Oh well….

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No recipe for it as,  I didn’t do a measurements for the ingredients used… just agar agar did it.

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Steam the yam till soft..
Have it mash while it’s hot.
You can chose to blend it smooth but I prefer to have it mashed up.

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After smashing it, cook it with shallot oil.

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Stir it till it’s all mixed up with the shallot oil.

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I added brown sugar to taste.
You can always use cane sugar..

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Once the sugar are all dissolved,  it’s done.

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Caramel popcorn

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I love popcorns…  esp when going for movie.. 
There r many brands of popcorns from house brand to atas ones but I find most of it are too sweet for me…
There is a period this popcorn making hit a wave in the hcp from but am so lazy to make it… 
Been almost 4yrs since I Last had popcorn..  Yes tat is tat long I haven’t step into a cinema..

I never follow any recipe.. just did it base on “feel”
I used veg oil to pop the corn ..
For the caramel, I used only brown sugar n butter.. 
Melt the sugar n add butter den add in the popcorn..
Best to serve fresh.. or  keep it in air tight container..

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Chicken congee

Chicken congee for the kids lunch.
Using the magic thermal cooker, they can have bf / lunch without me having to rush to cook after sending l.o to school …  I prepared it the night before n heat up to serve for lunch.

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Yam cake

This is my third time making yam cake…

this is a more yam bites type of yam cake. Do 1/2 recipe if only meant for 2-3paxs.

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Ingredient

340g rice flour
80g tapioca flour
900-1000ml water – depends on the softness u want achieved.
4 tblsp sesame oil/ shallot oil
2 -3 tsp salt
1 tsp ground white pepper
900g yam- diced
50g dried shrimp, soaked in water, chopped coarsely (reserve liquid)
8 chinese mushroom, soaked & diced finely
1-2 Chinese sausage , diced finely.

Garnish :
10 shallots, sliced thinly
1 red chili, seeded and sliced
1 stalk spring onion , chopped

Method

Dissolve flours in water. Leave aside while preparing the ingredients.

Heat oil in wok, Stir in shallot. fry until golden brown. Remove shallot from wok and set aside.

Use the oil to fry the dry shrimps, mushroom, sausage till fragrant. Add in yam. stir fry until fragant. Turned to lower heat.
Add reserved dried prawns liquid. Add sesame oil, salt, pepper. Stir fry till the dry shrimp water absorbed by the yam.

Add in the flour mixture. Stir it with low flame on.
Once it thicken.
Transfer batter into a lightly greased 8″ deep pan, steam for 40-50 minutes. Cool completely in the pan before slicing.

Slice and garnish with red chili, fried shallot and spring onion.

Note:
I used loaf pan. Steam it for 35- 40min.
I managed to make 3 loaf of it.

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Steam yam cake all dressed up to go..
One for hubby to bring to work place to share..
One for lil Missy school..
Condiment : sweet dark sauce & crispy prawns chilli
年初六
吃芋头糕

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