Yam Kueh - Alicia Wong

Recipe here

Yam Kueh

• 400g Yam (diced)
• 300ml water
• 40g dried shrimp (soaked, chopped into small pieces)
• 5 shallots (sliced)
• 5 shallots (chopped into small pieces)
• 4 shitake mushroom (diced)
Sauce mixture
• 1Tbsp oyster sauce
• 1Tbsp light soy sauce
• 1 Tbsp sugar
• 1/2 Tbsp salt
• some dashes of pepper
Batter (mix together)
• 200g Rice flour
• 3Tbsp corn flour
• 350ml water
• some spring onion (diced)
• some red chili (sliced)

1) Take 6 Tbsp of oil and fried the sliced shallots, fried until golden brown. Scope out and set aside.
2) Take 2 Tbsp of oil and fried the diced yam. Scope out, garnish with a little salt and set aside.
3) Fried the chopped shallots, until fragrance.
4) Add in dry shrimps and mushroom, fried until fragrance.
5) Add the cooked yam in.
6) Add water.
7) Add the sauce mixture and batter
8) stir fried with low heat until almost sticky.
9) Off the fire and transfer to a 8x8 sq tin / 8nch round tin
10) steam for 30mins
11) remove and add spring onion, fried shallot and red chili on top.

Yam kueh is ready to serve.

Fiona Lau

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